There’s something about chicken tamales that instantly wraps you in warmth. I remember one chilly evening when the aroma of red chile sauce simmering filled the kitchen, mingling with the soft rustle of corn husks soaking in water. The gentle steam rising from the pot promised comfort far beyond just a meal. As I folded each tamale, the soft masa dough felt like a canvas holding a secret story of family, patience, and love. Sitting down to eat them, every bite was a quiet celebration — tender chicken cloaked in vibrant sauce, all nestled inside that perfectly steamed dough. It wasn’t just about the food; it was the slow rhythm of creating something meaningful, a pause from the rush that made the flavors linger longer.
Why You’ll Love It:
– The tender shredded chicken infused with rich, deep red chile sauce creates a flavor that stays with you.
– Soft, fluffy masa dough offers a comforting texture that complements the filling perfectly.
– Steaming the tamales in corn husks adds subtle earthiness and keeps them moist.
– Making tamales is a hands-on experience that connects you to a timeless tradition.
– Leftovers reheat beautifully, making this a meal that stretches beyond one evening.
If you’ve never made tamales before, don’t worry — it’s a rewarding process that invites you to slow down and enjoy each step. The scent alone will remind you why this dish is treasured across generations.
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Chicken Tamales
- Total Time: 2 hours 15 minutes
- Yield: 12 tamales
Description
Traditional Mexican chicken tamales made with tender shredded chicken, flavorful red chile sauce, and soft masa dough wrapped in corn husks and steamed to perfection.
Ingredients
12 dried corn husks
3 cups chicken broth
2 cups masa harina
1 cup lard or vegetable shortening, softened
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons vegetable oil
1 medium white onion, quartered
3 cloves garlic, peeled
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups cooked shredded chicken breast
Salt to taste
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to soften. Drain and pat dry before using.
In a medium saucepan, bring 3 cups of chicken broth to a boil.
Add the quartered onion, garlic cloves, dried guajillo and ancho chiles to the boiling broth. Reduce heat and simmer for 15 minutes until chiles are softened.
Remove the chiles, onion, and garlic from the broth and transfer them to a blender. Add cumin, oregano, and black pepper. Blend until smooth to create the red chile sauce.
Strain the sauce through a fine mesh sieve back into the saucepan. Simmer on low for 10 minutes. Season with salt to taste and set aside.
In a large mixing bowl, combine masa harina, baking powder, and salt.
Add the softened lard or vegetable shortening to the masa mixture. Using your hands or a mixer, beat until the mixture is light and fluffy, about 5 minutes.
Gradually add 2 cups of the reserved chicken broth (from step 2) to the masa mixture, mixing well until the dough is soft but not sticky. Add more broth if necessary.
Stir half of the red chile sauce into the shredded chicken until evenly coated.
To assemble each tamale, spread about 2 tablespoons of masa dough evenly over the smooth side of a soaked corn husk, leaving a 1-inch border on all sides.
Place 2 tablespoons of the sauced shredded chicken in the center of the masa.
Fold the sides of the husk in toward the center, then fold the bottom up and the top down to enclose the filling.
Repeat with remaining husks, masa, and chicken filling.
Place a steamer basket in a large pot filled with 2 inches of water. Bring water to a boil.
Arrange tamales upright in the steamer basket with open ends up. Cover the tamales with a damp kitchen towel and then cover the pot with a lid.
Steam tamales for 1 hour to 1 hour 15 minutes, adding water as needed to prevent drying out. Check doneness by peeling back a husk; the masa should be firm and separate easily from the husk.
Remove tamales from the steamer and let cool for 10 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
FAQ:
Q: Can I prepare the tamales ahead of time?
A: Absolutely! You can assemble them and refrigerate or freeze before steaming. When ready, just steam them for the full cooking time.
Q: What can I serve with chicken tamales?
A: They pair beautifully with a simple side salad, some refried beans, or even a fresh salsa to brighten up the flavors.
Q: Is it difficult to work with masa dough?
A: It might feel a bit unfamiliar at first, but with a little practice, it becomes manageable and even fun to spread and fold.
Q: Can I make these tamales vegetarian?
A: You can swap the chicken for vegetables or beans and keep the same masa and sauce for a delicious meatless option.
Turning a meal into a moment is what cooking is all about. When you try this recipe, you’re not just making chicken tamales — you’re creating a cozy memory waiting to happen. Save this recipe, get your corn husks ready, and let the steaming begin.