There’s something magical about the moment when a kitchen fills with the scent of steaming tamales. For me, it’s not just about the food—it’s the memories that come alive with each bite. The soft masa dough, infused with the subtle warmth of chicken broth and lard, wraps around tender shredded chicken coated in a deep, smoky red chile sauce. As the corn husks steam, the aroma slowly unfolds, inviting everyone to gather around the table.
I remember one chilly afternoon, the kitchen buzzing with laughter and chatter while tamales steamed gently on the stove. The husks softened in warm water, and the red chile sauce simmered to perfection. As I carefully spread the masa and folded each tamale, I felt connected to generations before me who made this dish with the same love and care. When the tamales were finally ready, the first bite carried a comforting blend of spices and textures that warmed more than just the body—it warmed the soul.
- Traditional flavors combining tender chicken and a rich red chile sauce.
- A satisfying, hands-on experience perfect for gathering friends and family.
- Lovely balance between soft masa dough and flavorful filling.
- Ideal for making ahead and sharing during celebrations or cozy dinners.
If you’re a little nervous about tamale-making, don’t worry—this recipe walks you through every step, and the results are absolutely worth the effort. Trust me, once you taste these, you’ll want to make them again and again.
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Chicken Tamales
- Total Time: 2 hours 15 minutes
- Yield: 12 tamales 1x
Description
Traditional Mexican chicken tamales made with tender shredded chicken, flavorful red chile sauce, and masa dough, all wrapped in corn husks and steamed to perfection.
Ingredients
4 cups dried corn husks
3 cups masa harina
2 1/2 cups chicken broth
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup lard, softened
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts
1 small white onion, quartered
2 garlic cloves
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 black pepper
1/2 teaspoon salt
1/2 cup water
Instructions
Soak the dried corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry before using.
In a medium pot, combine the chicken breasts, quartered onion, and garlic cloves. Cover with water and bring to a boil. Reduce heat and simmer for 30 minutes or until chicken is cooked through.
Remove the chicken from the broth and let cool. Reserve 2 1/2 cups of the broth for the masa dough.
Shred the cooled chicken into bite-sized pieces using two forks.
In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1-2 minutes until fragrant, being careful not to burn them.
Place the toasted chiles in a bowl and cover with hot water. Let soak for 15 minutes until softened.
Drain the chiles and transfer to a blender. Add cumin, oregano, black pepper, salt, and 1/2 cup water. Blend until smooth to make the red chile sauce.
In a bowl, mix the shredded chicken with the red chile sauce until well combined. Set aside.
In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the reserved chicken broth while stirring until a soft dough forms.
In a separate bowl, beat the softened lard with vegetable oil until fluffy.
Add the lard mixture to the masa dough and beat with an electric mixer or by hand until the dough is light and fluffy. The dough should be spreadable but hold its shape.
To assemble the tamales, spread about 2 tablespoons of masa dough onto the center of a soaked corn husk, forming a rectangle about 4×3 inches.
Place 1-2 tablespoons of the chicken and chile filling in the center of the masa.
Fold the sides of the husk inward to enclose the filling, then fold the bottom up and the top down to seal the tamale.
Repeat with remaining husks, masa, and filling.
Place a steamer basket in a large pot and add water below the basket level. Arrange the tamales standing upright in the basket.
Cover the pot with a lid and steam the tamales over medium heat for 1 to 1 1/2 hours, checking occasionally to ensure water does not evaporate. Add more water as needed.
The tamales are done when the masa separates easily from the husks.
Remove tamales from the steamer and let cool for 5 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
Frequently Asked Questions
Can I prepare tamales in advance? Absolutely. You can make them ahead, refrigerate, or freeze them for later. Just reheat by steaming until warmed through.
What if I don’t have lard? Vegetable shortening or butter can be used as substitutes, though lard gives the authentic texture and flavor.
How do I know when tamales are done? The masa should easily pull away from the corn husk without sticking.
Is it possible to use other fillings? Yes! Once you’re comfortable with the process, try experimenting with different meats, cheeses, or vegetables.
Ready to fill your kitchen with the heartwarming aroma of homemade tamales? Dive into this recipe and create your own family tradition.