Name: Chicken Tamales
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 12 tamales (4 servings)
Cuisine: Mexican
Ingredients: 2 cups masa harina (instant corn flour); 1 1/2 cups warm chicken broth, plus more if needed; 1/2 cup lard or vegetable shortening, softened; 1 teaspoon baking powder; 1 teaspoon fine salt; 2 cups cooked shredded chicken (about 1 lb boneless thighs or breast); 2 dried guajillo chiles plus 1 dried ancho chile, stems and seeds removed; 1/2 small white onion, roughly chopped; 2 garlic cloves; 1 Roma tomato, roughly chopped; 1/2 teaspoon ground cumin plus 1/2 teaspoon dried Mexican oregano; 2 tablespoons vegetable oil; Salt and freshly ground black pepper, to taste; 18 to 20 dried corn husks; 1/2 cup crumbled Oaxaca cheese or queso fresco (optional)

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Chicken tamales are a treasured Mexican classic, featuring tender shredded chicken wrapped in a soft, fluffy masa dough scented with toasted chiles and steamed until pillowy. Wrapped inside dried corn husks, each parcel delivers a comforting balance of corn, smoke, and savory filling that makes them perfect for holidays, family gatherings, or a cozy weekend meal.

Prep Time45 mins

Cook Time90 mins

Total Time135 mins

Servings4

Yield12 tamales (4 servings)

Nutrition Facts

Per serving (estimated)

620 kcalCalories
28 gFat
9 gSaturated Fat
62 gCarbs
6 gFiber
4 gSugar
32 gProtein
780 mgSodium
520 mgPotassium
180 mgCalcium
4.5 mgIron
6 mgVitamin C
120 mcgVitamin A

Ingredients

For the masa dough

2 cups masa harina (instant corn flour)
1 1/2 cups warm chicken broth, plus more if needed
1/2 cup lard or vegetable shortening, softened
1 teaspoon baking powder
1 teaspoon fine salt

For the chicken filling

2 cups cooked shredded chicken (about 1 lb boneless thighs or breast)
2 dried guajillo chiles plus 1 dried ancho chile, stems and seeds removed
1/2 small white onion, roughly chopped
2 garlic cloves
1 Roma tomato, roughly chopped
1/2 teaspoon ground cumin plus 1/2 teaspoon dried Mexican oregano
2 tablespoons vegetable oil
Salt and freshly ground black pepper, to taste

For assembly

18 to 20 dried corn husks
1/2 cup crumbled Oaxaca cheese or queso fresco (optional)

Directions

Place the dried corn husks in a large bowl, cover with hot water, and weigh them down with a plate; soak for at least 30 minutes, or until pliable.
Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant, then soak them in hot water for 10 minutes and drain.
Blend the rehydrated chiles with the onion, garlic, tomato, cumin, oregano, and 1/2 cup of fresh water until smooth, then strain the sauce through a fine-mesh sieve.
Heat the oil in a skillet over medium heat, simmer the chile sauce for 6 to 8 minutes until thickened, then stir in the shredded chicken, season with salt and pepper, and cook 3 more minutes before setting aside.
Beat the lard with an electric mixer on medium until light and fluffy, about 2 minutes. Add the masa harina, baking powder, and salt, then slowly pour in the warm broth while mixing on low until a soft, airy paste forms, about 4 to 5 minutes.
Test the masa by dropping a small spoonful into a cup of cold water; if it floats, it is ready. Drain the soaked husks and pat them dry with a clean towel.
Lay one husk flat, smooth side up, with the narrow end facing you. Spread about 2 heaping tablespoons of masa in a thin, even layer over the upper two-thirds, leaving a 1-inch border on each side.
Spoon about 1 1/2 tablespoons of the chicken filling down the center of the masa, sprinkle on cheese if using, then fold the long sides over to overlap and tuck the narrow end up to seal.
Stand the tamales upright in a steamer basket, leaning them against each other with the open end facing up. Cover loosely with extra husks or a clean kitchen towel and steam over medium heat for 75 to 90 minutes, replenishing the water as needed so it never touches the basket.
Let the tamales rest, covered, for 10 minutes before unwrapping; the masa should pull away cleanly from the husk and feel firm yet springy. Serve warm with salsa verde and Mexican crema.

Cook’s Notes

If the masa sinks during the cold-water test, beat in a few more tablespoons of warm broth and test again; properly aerated masa is the key to light, fluffy tamales.
For deeper color and flavor, swap half of the chicken broth in the masa with the strained liquid left from rehydrating the dried chiles.
Keep at least 1 inch of water below the steamer basket; direct contact with boiling water will make the bottom tamales soggy.
Wrap the steamer lid with a clean dish towel to absorb condensation so it does not drip back onto the masa and weigh it down.
Pack the tamales snugly in the basket so they hold their shape during steaming, but leave a little breathing room until you are comfortable with the folding technique.