Hatch Green Chile Chicken Tamales Recipe (From Scratch)

Featuring: Tamales · Roasted Hatch Green Chile · See also: Cooking with Frozen Roasted Chile

These authentic New Mexico green chili tamales are the real deal — fluffy lard-whipped masa wrapped around a savory, smoky filling of shredded chicken and Roasted Hatch Green Chile, steamed to pillowy perfection. This is the recipe at the heart of New Mexico holiday tamaladas and family gatherings, and once you make a batch of green chile tamales from scratch, you'll understand exactly why folks here plan whole weekends around them.

There is no tradition in New Mexico more beloved than the tamalada. Families gathered around the table, corn husks soaking in the sink, masa being spread and filled and folded with practiced hands — it's a ritual as much as it is a recipe, one passed down through generations of New Mexico families for as long as anyone can remember. Our family has farmed the Hatch Valley for five generations, and these Hatch Green Chile Chicken Tamales are our contribution to that tradition. We are proud to share them with you.

Why Hatch green chile makes the best tamales

The combination of roasted Hatch green chile and tender shredded chicken wrapped in fluffy, lard-whipped masa is one of the great flavor pairings of New Mexican cuisine. Hatch chile, grown in the mineral-rich soil along the Rio Grande, has a smoky brightness and clean heat that ordinary Anaheim or canned chiles simply can't match. The chile threads its flavor through the filling, the chicken soaks up every bit of seasoning as it simmers, and the masa — properly whipped until it passes the float test — steams up light and pillowy in a way that makes every bite melt in your mouth. For the most authentic New Mexico tamales, start with Roasted Hatch Green Chile — it's already fire-roasted and ready to chop.

Ingredient notes & substitutions

The chile. Roasted Hatch green chile is the heart of this recipe. Choose medium for a crowd-pleasing warmth or hot if your family likes it with some bite. Out of season, fire-roasted frozen Hatch chile is far better than canned. The masa. Use masa harina made for tamales (coarser than the masa for tortillas). Lard gives the most authentic, tender crumb, but quality vegetable shortening works for a vegetarian-friendly version. Don't skimp on whipping — air is what makes the masa fluffy. The chicken. Poached, shredded chicken thighs stay juicier than breast, but either works. Husks. Soak dried corn husks in warm water at least 30 minutes until pliable so they fold without splitting.

Pro tips for fluffy, no-fail tamales

The single most important step is the float test: drop a small ball of whipped masa into a cup of cold water. If it floats, you've beaten in enough air and your tamales will steam up light. If it sinks, keep whipping. Spread the masa thin — a too-thick layer steams up dense and gummy. Pack the steamer snugly, open ends up, so the tamales stand upright and don't unfold. Add a coin to the bottom of the pot; when it stops rattling, the water has boiled off and it's time to add more. Resist the urge to peek too often — every lift of the lid lets out steam and adds time.

Serving & storage

We won't pretend this is a quick weeknight recipe — making tamales from scratch takes time, care, and a little patience. But most of that time is hands-off steaming, and the process itself is one of the most rewarding things you can do in a New Mexico kitchen. Make a big batch, invite the family over to help fold, and enjoy the fruits of your labor together. Serve them with a good Hatch green chile sauce spooned over the top, a little shredded cheese, a dollop of sour cream, and a side of refried beans and Spanish rice.

Tamales freeze beautifully, which is exactly why they're a holiday staple — make once, eat all season. Cool completely, then freeze in their husks in zip-top bags for up to 3 months. Reheat by steaming for 15–20 minutes from frozen, or microwave a husk-wrapped tamale (wrapped in a damp paper towel) for about 2 minutes. Short on time? You can also order our ready-made Hatch Green Chile Chicken Tamales or classic Hatch Red Chile Pork Tamales — the same family recipe, made by us and shipped frozen to your door.