Chicken Tamales Recipe

Introduction

Chicken Tamales are a delicious and flavorful Mexican dish made from seasoned chicken, masa (corn dough), and various fillings, all wrapped up in a corn husk. Known for their rich history and cultural significance, tamales are often enjoyed during holidays, celebrations, or as a special family meal. The combination of tender chicken, savory spices, and the soft, slightly sweet masa offers a delightful balance of flavors and textures. These tamales are perfect for a hearty meal, a fun party dish, or a unique gift during festive times.

Tamales may seem intimidating to prepare, but with a bit of patience and the right ingredients, they can be made easily at home. This guide will take you through every step of the process, from making the masa to wrapping the tamales. Along with tips and tricks, you’ll learn how to customize your tamales, making them the perfect dish for any occasion.

Why You’ll Love Chicken Tamales

• Authentic Flavor: The seasoned chicken filling, combined with the masa and corn husk, provides an authentic, mouthwatering experience.
• Perfectly Balanced: With the moist, tender chicken paired with the light, soft masa, these tamales offer a satisfying bite every time.
• Great for Sharing: Tamales are traditionally made in large batches, making them perfect for sharing at family gatherings, parties, or potlucks.
• Customizable Fillings: While this recipe focuses on chicken, tamales can easily be adapted with different fillings, such as beef, pork, cheese, or vegetables.
• Made from Scratch: Making tamales from scratch allows you to control the flavor and texture of every component, resulting in an unbeatable homemade dish.

Preparation and Cooking Time

• Total Time: 3 hours
• Preparation Time: 1 hour
• Cooking Time: 2 hours
• Servings: Approximately 24 tamales
• Calories per Serving: Around 180-220 calories per tamale, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 180-220 kcal
• Fat: 8-12g
• Carbohydrates: 22-25g
• Protein: 12-15g
• Fiber: 2-3g
• Sugar: 2-3g

Ingredients

For the Chicken Filling:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1-2 dried chilies (such as ancho or guajillo), optional
• 1 cup chopped fresh cilantro

For the Masa (Corn Dough):

• 4 cups masa harina (corn flour for tamales)
• 1 ½ cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup vegetable oil or lard
• 1 teaspoon baking powder
• 1 ½ teaspoons salt

Wrapping:

• 24-30 dried corn husks (soaked in warm water for 30 minutes)

Special Equipment

While making Chicken Tamales doesn’t require many specialized tools, having the following items will make the process smoother:

1. Large Mixing Bowls: You’ll need a few large bowls for preparing the masa, mixing the chicken filling, and soaking the corn husks.
2. Steamer or Large Pot with a Steaming Basket: A traditional tamale steamer or a large pot with a steaming insert is essential to cook the tamales properly. The tamales need to be steamed to ensure the masa is cooked through.
3. Corn Husk Soaking Dish: A large dish or bowl to soak the corn husks helps them become pliable and easier to use for wrapping.
4. Wooden Spoon or Hand Mixer: A sturdy spoon or an electric mixer helps with mixing the masa, ensuring it reaches the right texture.
5. Tongs: Tongs are helpful for handling the corn husks and placing the tamales in the steamer.
6. Large Pot or Steaming Pan: If you don’t have a steamer, a large pot with a steaming rack will work just fine for steaming the tamales.

Step-by-Step Instructions

1. Prepare the Chicken Filling

Begin by cooking the chicken for the tamale filling. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until the onion becomes translucent and fragrant.

Add the chicken breasts or thighs to the pan and cook for about 5 minutes on each side, until the chicken is golden brown on the outside. If you’re using dried chilies, rehydrate them by soaking them in hot water for about 10 minutes. Once softened, remove the seeds and stems and chop them into small pieces. Add the chilies to the pan.

Pour in the chicken broth, tomato paste, chili powder, cumin, paprika, salt, and pepper. Stir to combine the spices, and let the chicken simmer for about 20 minutes or until cooked through. Once the chicken is cooked, shred it using two forks.

Stir in the chopped cilantro for added flavor and freshness. Set the filling aside to cool while you prepare the masa.

2. Prepare the Masa (Corn Dough)

In a large mixing bowl, combine the masa harina, baking powder, and salt. Slowly add the chicken broth, stirring until the mixture starts to come together. You can also use your hands to knead the masa if needed.

Add the vegetable oil or lard to the masa mixture and continue mixing until it becomes soft and smooth. You may need to add a bit more broth if the masa seems too dry. The masa should be pliable but not sticky. Test the masa by placing a small amount in a cup of water. If it floats, it’s ready to use.

3. Soak the Corn Husks

While the masa is being prepared, soak the dried corn husks in warm water for about 30 minutes. This step softens the husks, making them easier to wrap around the tamales. Make sure the husks are fully submerged in the water.

After soaking, drain the husks and lay them flat on a clean surface to dry slightly. You will need one husk per tamale.

4. Assemble the Tamales

Lay one corn husk flat on a clean surface, with the wide end facing you. Using a spoon or your hands, spread a small amount of masa onto the center of the husk, leaving about 1-2 inches at the top and bottom. Spread the masa evenly across the husk, pressing it down lightly.

Spoon about 1-2 tablespoons of the shredded chicken mixture onto the center of the masa. Be careful not to overfill, as this can cause the tamales to tear during the steaming process.

Fold the sides of the corn husk toward the center to enclose the filling. Then, fold the bottom of the husk up to seal the tamale. If necessary, use a piece of kitchen twine to tie the tamale in place, though it’s not always required if the tamales are wrapped tightly enough.

Repeat this process for the remaining masa, chicken filling, and husks until all the tamales are assembled.

5. Steam the Tamales

To cook the tamales, you’ll need to steam them. Fill a large pot or steamer with water, making sure the water doesn’t touch the tamales. If using a steamer basket, place the tamales upright with the open ends facing up. If they don’t fit perfectly, you can place a small plate or ball of aluminum foil at the bottom of the pot to help them stand.

Cover the tamales with a damp cloth and the pot lid. Bring the water to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Steam the tamales for about 1.5 to 2 hours, checking periodically to ensure the water doesn’t run out.

You can test whether the tamales are done by carefully unwrapping one. If the masa is cooked and separates easily from the corn husk, the tamales are ready. If the masa is still sticky, continue steaming for an additional 15-30 minutes.

6. Serve and Enjoy

Once the tamales are fully cooked, allow them to cool slightly before serving. Tamales are typically served with a side of salsa, sour cream, or guacamole for added flavor. They make a fantastic dish for a family dinner, a holiday meal, or a special gathering.

Tips for Perfect Chicken Tamales

• Don’t Overstuff the Tamales: It’s easy to get excited and overstuff the tamales, but doing so can cause them to burst open while steaming. Stick to a small amount of chicken filling and spread the masa evenly.
• Soak the Corn Husks Well: Be sure to soak the corn husks long enough to make them pliable. If the husks are too stiff, they may tear when wrapping the tamales.
• Adjust the Seasonings: Feel free to adjust the seasonings in the chicken filling to suit your preferences. You can make them spicier by adding more chili powder or even jalapeños.
• Test the Masa: Make sure the masa is the right consistency before assembling the tamales. If it feels too dry, add more broth; if too wet, add a bit more masa harina.
• Add Variety: If you want to create a variety of tamales, try adding cheese, green chilies, or even beans as additional fillings.

Variations of Chicken Tamales

• Cheese and Chicken Tamales: Add a few tablespoons of shredded cheese (such as Monterey Jack or Oaxaca cheese) to the chicken filling for a creamy, melty surprise inside each tamale.
• Spicy Chicken Tamales: For an extra kick, add more chili powder or a few dashes of hot sauce to the chicken filling. You can also add some diced jalapeños or serrano peppers for a spicy bite.
• Vegetarian Tamales: Replace the chicken with a combination of beans, cheese, and vegetables like zucchini, corn, and spinach for a flavorful vegetarian version.
• Sweet Tamales: For a dessert version, make sweet tamales by adding sugar and cinnamon to the masa and filling them with sweetened fruit or chocolate.

Storage and Shelf Life

Tamales can be stored for several days in the fridge or frozen for later. To store them, place the cooked tamales in an airtight container in the fridge for up to 3-4 days.

For longer storage, freeze the tamales. To freeze, arrange the tamales in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. Frozen tamales can last up to 3

months. To reheat, steam the tamales directly from frozen for about 30-40 minutes.

Side Dishes and Pairings for Chicken Tamales

• Mexican Rice: Serve tamales with a side of fluffy Mexican rice. The rice complements the tamales and rounds out the meal perfectly.
• Refried Beans: Rich and creamy refried beans are a classic side dish that pairs wonderfully with tamales.
• Salsa and Guacamole: Fresh salsa and guacamole add a bright, tangy contrast to the rich flavors of the tamales.
• Pickled Vegetables: A side of tangy pickled onions, carrots, and jalapeños adds a burst of flavor that balances the richness of the tamales.

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Conclusion

Chicken Tamales are a beloved Mexican dish that combines rich flavors, tender chicken, and soft masa, all wrapped up in a corn husk for a savory treat. While they may take some time and effort to make, the result is a truly authentic, delicious dish that will have everyone asking for more. Whether you’re making tamales for a special occasion or a casual family meal, this recipe will become a staple in your kitchen. Enjoy the process, the flavors, and the memories made while sharing these homemade tamales with loved ones!