Green Tamales With Chicken


  • 4 large banana leaves washed and rolled
  • 250 g of lard
  • 1 kg white dough for tortillas
  • 1/2 cup gua with two tablespoons tequesquite (a special salt)
  • 2 cups chicken stock (save when cooking chicken)
  • 1 tablespoon of baking powder
  • Salt to your taste


  1. Cook the tomatoes with the onion and garlic. Blend them with the cilantro and the chilies. Empty them in a pot, add the chicken and boil for five minutes.
  2. Heat the banana leaves about a comma 15 seconds on each side. You can do it in the microwave by putting the leaves in a plastic bag for a minute.
    Beat the butter to make it soft and spongy.
  3. Add the broth, water, powder, salt, and dough, continue beating until perfectly mixed. To know if it’s about to take a ball, put it in a glass of water and if it floats, it’s ready.
  4. Put the banana leaf with the bright side up and a little dough in the middle, in this same add a tablespoon of the chicken stew.
  5. Close each tamale by folding the sides and tying them with a thin strip of banana leaf.
  6. Place tamales vertically in the steamer. Cover with a clean kitchen towel and lid.
  7. Leave on medium heat for an hour or until the tamale is cooked and easily peeled off from the corn leaf. Repeat before serving.