There’s something deeply satisfying about chicken tamales that go beyond the plate. It’s the warmth that spreads through the kitchen as the masa dough comes together, the soft hum of the steamer bubbling away, and the rich aroma of red chili sauce mingling with tender shredded chicken. On a quiet evening, this is how comfort feels—wrapped in corn husks and steamed to perfection.
One afternoon, I found myself pulled into the rhythm of making tamales, the familiar task turning into a gentle meditation. The soft texture of masa dough between my fingers, the slight resistance as I spread it just right on each husk. The scent of guajillo and ancho chilies simmering filled the air, promising meals shared and moments remembered. When the tamales finally steamed, their fragrance wrapped around me like a warm blanket, a promise of satisfying bites and stories told around the table.
- The masa dough is light and fluffy, giving each tamale a tender, melt-in-your-mouth texture.
- Red chili sauce brings a balanced depth of flavor, warming but never overpowering.
- Hand-shredded chicken blends seamlessly with spices for a rich, comforting filling.
- Steamed in corn husks, these tamales have an authentic, rustic charm that invites sharing.
- Perfect for gathering family or savoring a quiet dinner with a taste of tradition.
If you’ve ever hesitated to try making tamales at home, this recipe gently guides you through, rewarding you with a homemade meal that feels like a celebration of both flavor and togetherness.
PrintChicken Tamales
Traditional Mexican chicken tamales made with tender shredded chicken, flavorful red chili sauce, and soft masa dough wrapped in corn husks and steamed to perfection.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 tamales
Ingredients
12 dried corn husks
4 cups chicken broth
3 cups masa harina
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup lard, softened
2 tablespoons vegetable oil
2 cups cooked shredded chicken
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 medium white onion, quartered
2 tablespoons white vinegar
Instructions
Soak the dried corn husks in warm water for 30 minutes to soften, then drain and pat dry.
In a medium saucepan, add the guajillo and ancho chilies and cover with water. Bring to a boil, reduce heat, and simmer for 15 minutes until chilies are soft.
Drain the chilies and transfer them to a blender. Add garlic cloves, onion, white vinegar, cumin, oregano, black pepper, and salt. Blend until smooth, adding a little water if necessary to create a smooth sauce.
In a large bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth, mixing until a soft dough forms.
In a separate bowl, beat the softened lard and vegetable oil together until fluffy.
Add the lard mixture to the masa dough and beat well until the dough is light and fluffy, about 5-7 minutes.
Stir the shredded chicken into the chili sauce until well combined.
To assemble each tamale, spread about 3 tablespoons of masa dough evenly over the smooth side of a soaked corn husk, leaving a 1-inch border on all sides.
Place about 2 tablespoons of the chicken filling 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 securely.
Repeat with remaining husks, masa, and filling.
Arrange the tamales upright in a steamer basket with the open ends facing up.
Fill the bottom of a large pot with water, making sure the water does not touch the tamales, and bring to a boil.
Place the steamer basket over the boiling water, cover with a lid, and steam the tamales for 1 hour to 1 hour and 15 minutes, checking occasionally to ensure there is enough water.
The tamales are done when the masa is firm and pulls away easily from the husk.
Remove tamales from the steamer and let cool for 5 minutes before serving.
FAQ
Can I prepare tamales ahead of time? Absolutely, you can make them in advance, store them in the fridge for up to four days, or freeze for longer storage. Reheating by steaming keeps them moist and tender.
What if I can’t find dried corn husks? Dried corn husks are traditional, but you can sometimes find substitutes like banana leaves. Just be sure to soak them to soften before wrapping.
Is the chili sauce very spicy? The sauce has a mild warmth balanced by the savory chicken and masa, making it approachable for most palates.
How do I know when tamales are done? The masa should be firm and easily pull away from the husk without sticking.
Can I customize the filling? Definitely! While this recipe highlights chicken in red chili sauce, feel free to experiment with other fillings or spices.
When you’re ready to bring a bit of Mexican tradition into your kitchen, these chicken tamales offer a comforting, hands-on experience that fills your home with inviting aromas and your heart with satisfaction.