Shredded chicken seasoned with achiote spice rub, is enveloped in spinach-infused tamale dough and steamed until perfectly tender.

Featured Standouts

Shredded Chicken

Shredded chicken is prepared to be tender, juicy, spicy and rich. It acts as the core filling, providing a hearty and satisfying counterpoint to the surrounding masa. 

Spinach

Important to both the flavor and the vibrant color of this tamale, the spinach is carefully blended or incorporated. It contributes an earthy, slightly sweet undertone that elevates the overall complexity and is a key factor in achieving the “green” designation. The spinach also adds a subtle layer of moisture to the filling.

Annatto (Achiote)

This essential natural ingredient is responsible for imparting a gentle, appealing color ranging from deep yellow to reddish-orange and a distinctive, slightly peppery, nutty, and subtly smoky flavor.

Corn Masa

Corn masa is a smooth, pliable dough made from soaked corn. It is seasoned, with broth and baking soda  to ensure a light, fluffy, and moist texture once steamed. The masa is the blank canvas that cradles the shredded chicken and absorbs the surrounding steam, developing a delicate, melt-in-your-mouth consistency that is the hallmark of a well-made tamale.

Corn Husks

These natural wrappers are crucial for the cooking process and the presentation. The dried corn husks are soaked to become pliable, then used to encase the masa and filling before steaming. They serve to hold the tamale’s shape, protect it during cooking, and impart a faint, sweet, corny aroma and flavor that subtly perfumes the finished dish.

TIPS & TRICKS FOR THE BEST SHREDDED CHICKEN AND SPINACH TAMALES

Soak husks fully 

This step is non-negotiable for successful tamale making. The dried corn husks must be completely rehydrated to become flexible and sturdy enough to hold the masa and filling. Submerge the husks in a large pot or basin of very hot water for at least 30 to 60 minutes, or until they are soft and easily bend without cracking. For an extra touch of flavor, some cooks like to add a pinch of salt to the soaking water. 

Whip the masa 

The texture of the masa dough is the single most important factor for a tender tamale. It should not be dense or pasty. Achieving that signature cloud-like softness requires thorough whipping, often referred to as “beating the masa.”Start by creaming the fat (traditional lard or vegetable shortening) until it’s fluffy and pale. This incorporates air. 

Once the masa is mixed with the broth and other seasonings, continue beating it vigorously, either with a stand mixer (paddle attachment) or by hand, for 10 to 15 minutes. The final test is the “float test”: drop a small spoonful of the masa into a cup of cold water. If it floats, it has enough air and is ready. If it sinks, keep whipping! A light and airy masa results in tamales that are soft and moist, never heavy or dry.

Blend spinach smoothly 

For a vibrant color and balanced flavor in your masa, the spinach must be fully puréed.No visible pieces or fibrous strands. Rinse to clean and straight into the blender is all the spinach needs, no steaming or soaking. 

Keep the cooking liquid.

A dry filling is the enemy of a perfect tamale. When cooking the chicken, reserve a generous portion of the rich broth. This step ensures that the final tamale filling is succulent and melts in your mouth. Season the filling aggressively, as the steaming process can slightly mute flavors.

Steam low and slow

Patience is a virtue when steaming tamales. The goal is a gentle, thorough cook, not a rapid boil.  Use a proper steamer basket, ensuring the water level is below the basket so the tamales are steamed, not boiled. Line the steamer rack with extra husks to protect the tamales closest to the heat and prevent hot condensation from dripping directly onto the dough. Stand the tamales upright, open-side up, packing them snugly but not tightly.

Inclusive Adaptations

Low Sodium Diets

Significantly reduce or remove the high-sodium chicken bouillon. Replace the bouillon/water with unsalted or very low-sodium chicken or vegetable broth.Compensate for flavor loss by increasing fresh herbs, aromatics, dried spices, and a final splash of lime juice.

Gluten Sensitivities/Celiac Disease

Use masa harina that is explicitly labeled and certified gluten-free to avoid cross-contamination. Check bouillon/stock labels for hidden wheat/barley thickeners, or use a certified gluten-free brand.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Large bowl

Pot with lid

Blender

Stand mixer

Steamer pot

Tongs

SIMILAR INGREDIENTS TO

Crispy Dry Rub Pork Adobo Tacos

Taco Truck Green Sauce

Crispy Fried Pork

ENJOY THIS RECIPE WITH

Calabrian Pork Carnitas

Refried Pinto Beans

Two Layer Cheese Stuffed Jalapenos & Refried Black Bean Tostadas

RECIPE

Marissa Bolden

Shredded Chicken & Spinach Tamales

Tender shredded chicken stuffed into a spinach infused tender tamale dough.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 2 hours hrs

Total Time 4 hours hrs

Servings: 2 dozen

Ingredients Equipment Method

Ingredients

  

• 4 cups tamale masa
• 1 cup spinach
• 4 tablespoons corn oil
• 2 teaspoons baking powder
• 1 teaspoon chicken bouillon powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3 cups warm water
• 1 ear of corn shucked
• Chicken Filling
• 3 chicken breasts
• 5 cups water
• 1 tablespoon annatto plus an extra teaspoon for color
• 1 tablespoon chicken bouillon powder
• 1 tablespoon cayenne pepper
• 1 tablespoon black pepper
• 3 teaspoons garlic powder 1 tablespoon + 2 teaspoons total
• For Assembly
• 16 corn husks
• 4 cups hot water
• 1 tablespoon oil

Equipment

• Large bowl
• Pot with lid
• Blender
• Stand mixer
• Steamer pot
• Tongs

Method

 

1. Place the corn husks in a large bowl. Cover them with the 4 cups of hot water and 1 tablespoon of oil. Place a lid or something heavy on top to weigh them down. Soak for 30 minutes until the husks are soft and pliable.2. Cook the Chicken Filling
2. In a large pot, combine the 5 cups of water, 1 tablespoon annatto, black pepper, 1 tablespoon garlic powder, and 1 tablespoon bouillon powder. Add the chicken breasts. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cook the chicken for 1 hour, or until it is very tender.3. Shred the Chicken
3. Remove the cooked chicken from the pot and transfer it to a stand mixer (or use a hand mixer/forks). Shred the chicken on low speed, add in half of shucked corn. For color and moisture, add one teaspoon of annatto and a little bit of the chicken cooking liquid.4. Prepare the Green Masa
4. First, blend the spinach with the 3 cups of warm water until the mixture is completely smooth. Set this green liquid aside.
5. In a stand mixer, combine the tamale masa, 1 tablespoon oil, salt, 1 teaspoon bouillon, 1 teaspoon garlic powder, and baking powder. Mix until the ingredients are crumbly. Slowly add the spinach mixture , half of the corn and any remaining warm water until a soft, smooth dough (masa) forms. Remove the dough and set it aside.5. Assemble the Tamales
6. Lay out one softened corn husk at a time. Spread about 2 tablespoons of the green masa dough evenly across the surface of the husk. Place a portion of the shredded chicken filling into the center of the masa.
7. Fold the sides of the corn husk over the filling, tuck the bottom under, and roll the tamale. Place the assembled tamales upright in a steamer basket or tray.6. Steam the Tamales
8. Fill your steamer pot with water, ensuring the water level is below the bottom of the tamales in the basket. Place the steamer basket into the pot.
9. Steam the tamales on low heat for 1 hour. Turn off the heat and let the tamales rest, covered, in the steamer for an additional 20 minutes before serving.

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