By Chef Eric Gephart

Chicken Tamales with Salsa Verse and Queso Fresco

Serves: 8 people
Cook Time: 1 - 2 hours
Chicken Tamales with Salsa Verse and Queso Fresco


  • Main

Chef Eric Recipe | Tamales Recipes


  1. 01

    Start by making the Masa (batter). In a mixer using the whip attachment, pour in the corn flour. Start the mixer at a low speed and slowly pour in the chicken stock. Next add the salt and lard. Reserve for later use.



    • 4 cups Maseca Tamal Corn Flour
    • 2 3/4 cups Chicken Broth
    • 2 teaspoons Salt
    • 1 1/3 cups Lard
  3. 02

    Stabilize your Kamado Joe at 350°F.

  4. 03

    Place the accessory “X” rack on the upper portion of the divide and conquer system and install the KJ wok. Cut an onion into 1/3rds and place the pieces on the bottom of the wok, fill the wok with water to the top of the onions and bring to a simmer.

  5. 04

    While the wok is heating, spread out the corn husks and wipe 1 teaspoon of lard on the surface of each husk.

  6. 05

    Evenly spread 2 to 3 tablespoons of batter onto each corn husk.

  7. 06

    Using a spoon, put 2 tablespoons of Salsa Verde in the center of each batter mass.

  8. 07

    Place 1 tablespoon on shredded chicken on top or the salsa Verde and top with a sprinkle of Queso Fresco.

  9. 08

    Folding inward, fold both sides of the husk to the center and fold the top down. Use your husk ties to tie the tamales as seen in the video.

  10. 09

    Place a layer of husks atop the simmering water and shingle the tamales on top so that no tamale is sitting in water and the openings are facing a bit upward. Cover the tamales with another layer of husks.

  11. 10

    Close the dome and simmer steam for 1 hour.

  12. 11

    After 1 hour, remove and let stand for 10 minutes. To firm up, then open your tamale and enjoy!