Chicken Tamales Recipe

Imagine a festive family gathering, where laughter intertwines with the incredible aromas wafting from the kitchen. That’s the magic of homemade Chicken Tamales. This recipe is a celebration of heritage, love, and tradition—perfect for bringing everyone together, whether for a weekend feast or a special holiday. The fragrant masa dough mingles with tender, seasoned chicken, all wrapped in corn husks. It’s an age-old tradition that honors past generations while creating new memories. Let’s embark on this culinary adventure and fill your home with warmth and flavors that resonate with love and togetherness.

Recipe Summary

• Prep Time: 1 hour
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 30 minutes
• Servings: 15 tamales
• Skill Level: Intermediate

Ingredients

• 30 dried corn husks, soaked in warm water for 30 minutes
• 3 cups masa harina (corn flour)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 ½ cups chicken broth
• 1 cup vegetable oil or melted butter
• 3 cups cooked, shredded chicken
• 1 cup mole or enchilada sauce
• Banana leaves (optional, for lining the steaming basket)

Instructions

1. Begin by soaking the corn husks in warm water for at least 30 minutes to make them pliable.
2. In a large bowl, mix the masa harina, baking powder, and salt. Gradually add chicken broth, stirring until the dough starts to come together.
3. Add the vegetable oil or melted butter to the masa mixture and mix well until smooth and slightly sticky.
4. In a separate bowl, combine the shredded chicken with the mole or enchilada sauce. Mix until the chicken is well coated.
5. Spread a layer of banana leaves in the bottom of a steamer basket, if using. This adds an extra layer of aroma and flavor to the tamales.
6. Take a soaked corn husk and spread a 2-tablespoon portion of masa dough in the center. Add about 1 ½ tablespoons of the chicken mixture on top of the dough.
7. Fold the sides of the corn husk towards the center, enclosing the filling. Fold up the bottom end and secure with a strip of corn husk or kitchen twine, leaving the top open. Repeat with the remaining ingredients.
8. Place the tamales upright in the steamer basket, leaving space for the steam to circulate.
9. Steam the tamales over simmering water for about 1 hour and 30 minutes, or until the masa is firm. Add more water as necessary to keep the steam going.
10. Once cooked, let the tamales rest for a few minutes before serving. They should easily release from the corn husks.

Helpful Tips and Variations

• For a milder flavor, replace mole with a simple tomato sauce.
• Don’t overfill the husks—this ensures even cooking and easy folding.
• To speed up the process, prepare the filling and masa dough a day ahead.

Storage Instructions

Store leftover tamales in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months. Reheat by steaming again or microwaving with a damp paper towel to keep them moist.

Pairings

Serve Chicken Tamales with a side of Mexican rice, refried beans, and a refreshing citrus agua fresca. For a more decadent option, pair them with a dollop of guacamole and a tangy salsa verde.

We at Zynahz are passionate about bringing joy and creativity into your kitchen. We hope this Chicken Tamales Recipe inspires you to gather your loved ones and create lasting memories. Don’t forget to share your culinary masterpieces with us and spread the love by sharing this recipe with friends and family. Join our Zynahz community by exploring more recipes, following us on social media, and signing up for our newsletter. Happy cooking!