tamales recipe chicken
The Best tamales recipe chicken
Oh, tamales—now there’s a dish that just hits the spot every time. I’ve been making them since I was a kid, and honestly, there’s something about the way the corn husks wrap around that tender chicken filling, the way they steam up perfectly, that makes them feel like a hug for your taste buds. My family loves them because they’re simple enough to make together, but they taste even better when everyone’s involved—whether it’s my kids stuffing the husks or my husband helping with the boiling water. They’re the kind of meal that feels special, like a little celebration every time we pull them out of the pot, but they’re also so versatile you can eat them for breakfast, lunch, or dinner without ever getting tired of them.
I love this chicken tamale recipe because it’s hearty and full of flavor without being heavy. The chicken is slow-cooked just right, tender and packed with garlic and cumin, and the corn husks give them a natural, slightly chewy texture that’s so satisfying. My kids swear by them because they’re easy to eat—no utensils needed, just pull and enjoy. Plus, they’re great for meal prep; you can make a big batch and reheat them over the next few days, and they keep their moisture and taste. And the health benefits? Well, the chicken is lean, and the corn husks are packed with fiber, so it’s not just comforting—it’s actually good for you in a way that feels indulgent. It’s the kind of dish that makes you feel good inside, and that’s what cooking should be about.
Classic Chicken Tamales
A comforting dish featuring tender shredded chicken wrapped in masa harina dough, bathed in a savory tomato-based sauce, and steamed to perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups masa harina (corn flour)
- 1 cup lard or vegetable shortening
- 1 tsp salt
- 1 cup chicken broth
- 2 lbs boneless chicken thighs or breasts, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 cup shredded cheese (optional)
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup chicken fat or lard
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C) if baking. Prepare a steamer basket by lining it with parchment paper and placing a tray underneath to catch condensation.
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2 In a large bowl, mix masa harina, salt, and chicken broth. Gradually add lard or shortening while stirring until a dough forms. Cover and rest for 15 minutes.
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3 In a separate bowl, sauté onion, garlic, and bell pepper in a bit of oil until softened. Add diced chicken, chicken broth, cumin, paprika, oregano, salt, and pepper. Cook until chicken is fully cooked and flavors meld.
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4 In a saucepan, melt chicken fat or lard over medium heat. Add tomato sauce, chicken broth, cumin, chili powder, cayenne, salt, and pepper. Simmer for 10 minutes until slightly thickened.
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5 Divide the masa dough into 8 equal portions. Place a tamale wrapper in each of the plastic wrap-covered bowls. Add a spoonful of chicken mixture and cheese (if using). Roll tightly into a tamale.
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6 Place tamales seam-side down in the steamer basket. Cover with steam for 1 hour. If baking, place tamales on a lined baking sheet and bake for 45-50 minutes.
🔧Equipment
- Mixing bowls
- Cutting board
- Mixing spoon
- Steamer basket
- Plastic wrap
- Tamale wrappers (corn husks)
- Oven (for optional baking)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Tamales Works
This tamale recipe with chicken is always a solid choice for any gathering because it’s hearty enough to feed a crowd without being too heavy, and the flavors blend perfectly with the dough and spices. It’s especially handy for family events—whether it’s a holiday meal or just a regular Sunday dinner—because it keeps well in the fridge and reheats beautifully, so you don’t have to stress about last-minute prep. Plus, it’s a dish that feels comforting and familiar, making it a reliable favorite when you want something warm and satisfying.
❓ Frequently Asked Questions About Chicken Tamales
What is the best way to prepare the filling for tamales with chicken?
The best way to prepare the chicken filling for tamales is by slow-cooking it for maximum tenderness. First, cook boneless, skinless chicken breasts or thighs in a pot with water, salt, and a bay leaf until fully cooked (about 15-20 minutes). Once cooked, shred the chicken finely using two forks or a fork. In a separate pan, sauté onions, garlic, and bell peppers until soft. Add the cooked and shredded chicken to this mixture, along with a blend of spices like cumin, oregano, paprika, and a pinch of black pepper. Stir in a small amount of chicken broth or water to help bind the mixture, and let it simmer for a few minutes until everything is well combined.
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How do I ensure the tamales stay moist and flavorful?
To keep tamales moist and flavorful, follow these key steps: First, use a well-seasoned corn dough (masa harina) mixed with warm water, lard or vegetable shortening, and a pinch of salt. Add a splash of chicken broth or water to prevent dryness. For the filling, make sure it’s well-seasoned and slightly saucy—this helps absorb into the dough. When wrapping, use well-hydrated corn husks or banana leaves to prevent cracking. Finally, cook them in a steamer basket over boiling water for 60-90 minutes, checking for doneness by inserting a knife—it should slide in easily. Avoid overcooking, as it can make them dry.
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Can I use pre-made masa harina for tamales, or should I make it from scratch?
You can use pre-made masa harina for tamales, especially if you’re short on time, but homemade masa offers a richer texture. Pre-made masa is fine for basic tamales, but if you want a more authentic, slightly chewier consistency, blend dried corn kernels with water and strain through a fine-mesh sieve. For the dough, mix masa with warm water, lard or vegetable oil, and a pinch of salt. Adding a small amount of broth or milk can help bind it. Pre-made masa is convenient, but homemade masa will give you a more traditional, slightly gummy texture that’s ideal for tamales.
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What spices and herbs are essential for authentic chicken tamales?
For authentic chicken tamales, the key spices and herbs include: – Cumin (1-2 tbsp) – adds earthy warmth. – Oregano (dried, about 1 tsp) – gives a classic Mexican flavor. – Paprika (1 tsp) – adds a subtle smokiness (use sweet or smoked depending on preference). – Garlic powder (½ tsp) – enhances depth without overpowering. – Onion powder (½ tsp) – balances the richness of the chicken. – Black pepper (a pinch) – sharpens the seasoning. – Bay leaf (1-2) – adds an aromatic touch. – Chili powder (optional, ½ tsp) – for a slight heat if preferred. – Salt – adjust to taste, but don’t overdo it. For herbs, fresh cilantro or parsley can be finely chopped and mixed into the filling for brightness. Avoid overcomplicating the seasoning—authentic tamales rely on a few well-chosen spices rather than a long list.
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How do I prevent tamales from sticking to the pot or becoming too hard?
To avoid tamales sticking to the pot or turning out hard, follow these tips: – Use a heavy-bottomed pot with a tight-fitting lid to trap steam—this is crucial for even cooking. – Keep the water boiling before placing the pot of tamales inside. If the water isn’t hot enough, the tamales won’t cook properly. – Wet the pot’s sides lightly with water before adding the tamales to prevent sticking. You can also spray them with vegetable oil. – Avoid overcrowding the pot—leave space for steam to circulate. Cook them in batches if needed. – Check for doneness early—they can dry out if left too long. Insert a knife; if it slides in easily, they’re done. If not, return them to the pot for another 5-10 minutes. – Use a steamer basket if your pot doesn’t have a lid—place tamales in a steamer basket inside the pot to prevent direct contact with the water. – Let them rest briefly after cooking before unwrapping to allow the steam to redistribute evenly.
