Chicken Tamales

Name: Chicken Tamales
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 24 tamales
Cuisine: Mexican
Ingredients: 4 cup masa harina (corn flour); 2 cup chicken broth (warm); 1 cup lard (or vegetable shortening, softened); 1 teaspoon baking powder; 2 teaspoon salt; 1 kilogram chicken breast (boneless, skinless); 2 tablespoon vegetable oil; 1 medium onion (chopped); 2 cloves garlic (minced); 1 teaspoon cumin (ground); 1 teaspoon chili powder; 1 cup tomato sauce; 1 teaspoon salt; 24 piece corn husks (dried)

150 min 24 tamales Medium

All Recipes

Chicken Tamales

Delicious homemade chicken tamales with a rich and savoury filling wrapped in corn husks.

Prep

60 min

Cook

90 min

Total

150 min

Servings

Difficulty

Medium

Tamales are a traditional Mexican dish made with a masa (corn dough) stuffed with various fillings and wrapped in corn husks. This recipe for chicken tamales brings you the authentic taste of Mexico right into your kitchen. Making tamales is a labour of love, but the end result is absolutely worth it. Tender chicken, seasoned perfectly, is enveloped in a soft, flavourful masa, creating a delightful dish that is both comforting and satisfying.

Ingredients

Servings

Masa Dough

Chicken Filling

Assembly

Instructions

Prepare Corn Husks

Soak the corn husks in warm water for at least 30 minutes until they are pliable.

Pro tip: Weigh down the husks with a plate to keep them submerged.

Cook Chicken

In a large pan, heat vegetable oil over medium heat. Add the onion and garlic, sautéing until fragrant. Add the chicken breasts and cook until no longer pink inside, about 12-15 minutes. Shred the chicken with two forks.

Pro tip: Ensure the chicken reaches an internal temperature of 165°F (74°C).

Prepare Filling

Return the shredded chicken to the pan. Add cumin, chili powder, tomato sauce, and salt. Cook for 5 minutes until well combined and heated through.

Pro tip: Adjust seasoning to taste as desired.

Make Masa Dough

In a large bowl, beat the lard until fluffy. Slowly incorporate masa harina, baking powder, and salt, alternating with warm chicken broth until the dough is light and pliable.

Pro tip: The dough should be the consistency of peanut butter.

Assemble Tamales

Spread 2 tablespoons of masa dough onto the centre of each corn husk. Add 1 tablespoon of chicken filling. Fold the sides of the husk in, then fold the bottom up, securing the tamale.

Pro tip: Do not overfill the tamales to ensure they seal properly.

Steam Tamales

Arrange tamales upright in a steamer. Steam over medium heat for 60-90 minutes, adding water as needed, until the masa pulls away from the husk easily.

Pro tip: Keep an eye on the water level in the steamer to prevent burning.

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Tips & Tricks

<ul><li>Use fresh corn husks for the best flavour and pliability.</li><li>Soak the husks thoroughly to ensure they are pliable.</li><li>Do not overfill the tamales to ensure proper sealing and cooking.</li><li>Serve with your favourite salsa or mole sauce for extra flavour.</li></ul>

Serving Suggestions

Serve these chicken tamales with a side of rice and beans, or enjoy them on their own with a dollop of sour cream and guacamole. They also pair beautifully with a fresh, tangy salsa verde. Tamales can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat them by steaming again for the best texture.