Description
These flavorful Chicken Tamales are wrapped in soft corn masa dough, filled with seasoned chicken, and steamed to perfection. Each bite delivers a savory taste of traditional Mexican flavors, making them the perfect dish for a festive meal or family gathering.
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
For Wrapping:
- 24–30 dried corn husks (soaked in warm water for 30 minutes)
Instructions
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.
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.
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.
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.
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.
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.
- Prep Time: 1 hour
- Cook Time: 2 hours
Nutrition
- Calories: 180-220 kcal
- Fat: 8-12g
- Carbohydrates: 22-25g
- Protein: 12-15g