Chicken Tamales
Steamed parcels of soft corn masa filled with chicken in a red chilli sauce, wrapped in corn husks.
Photograph credit: Chicken Tamales from Delta Fast Food by LRD615 · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
It is a day of work for a dozen parcels, and it is best done with friends. Tamales are traditionally made in assembly lines, one person spreading masa, another adding filling, another folding, and the work is part of the celebration. They are eaten at Christmas and on special days across Mexico and Central America.
The dough is masa harina, a special corn flour treated with lime, mixed with warm stock, baking powder, salt and whipped lard. The lard is whipped until pale and fluffy for 3 minutes before the flour goes in; this makes the tamales light. Test the masa by dropping a small ball into a cup of cold water. If it floats, it has enough air and is ready.
The filling is shredded chicken in a red chilli sauce made from guajillo and ancho chillies, garlic and cumin. It should be moist but not wet, otherwise the tamales leak.
Soak the corn husks in hot water for 30 minutes. Spread a thin layer of masa on each, put a spoonful of filling in the centre, fold the sides over and fold the tail up. Stand them upright in a steamer and steam for 90 minutes, until the masa pulls away from the husk.
Quick Answers
How long does Chicken Tamales take to make?
1 hour 30 minutes of preparation and 1 hour 30 minutes of cooking, plus 50 minutes of soaking, so allow 3 hours 50 minutes from start to finish. The recipe serves 12.
The Method for Chicken Tamales
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Toast the chillies, soak in hot water for 20 minutes, and blend with the garlic, cumin and 250 ml stock. Simmer for 5 minutes. Mix with the chicken and salt.
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Soak the corn husks in hot water for 30 minutes. Drain.
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Whip the lard for 3 minutes until fluffy. Mix the masa harina, baking powder and salt, and beat into the lard alternately with the warm stock until a soft, spreadable dough forms.
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Spread 3 tablespoons of masa on the wide end of a husk, add 2 tablespoons of filling down the centre, fold in the sides and fold up the tail. Make 12.
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Stand the tamales upright in a steamer and steam over boiling water for 90 minutes. Rest for 10 minutes before unwrapping.
Related guide: Prep, cook and total time.
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Tips That Matter
- Do not overfill the husks.
- Keep the water topped up in the steamer.
- Tamales freeze well for 3 months.
Common Substitutions & Variations
- Dried chilli flakes can stand in for the chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Pairs Well With
Salsa verde · Mexican hot chocolate · Atole · Crema
Sides from the same cuisine on this site: Instant Pot Black Beans, One Pan Mexican Rice, Pan de Muerto.
Storage
Keeps in the fridge for 4 days and freezes for up to 3 months. Re-steam to reheat.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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