Chicken Tamales

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Chicken Tamales are a delicious and comforting Mexican dish made with masa (corn dough) filled with seasoned chicken and wrapped in corn husks before being steamed to perfection. The chicken is typically slow-cooked with a blend of spices like cumin, garlic, and chili powder, making it tender and flavorful. The masa is soft, slightly savory, and perfectly complements the rich filling. Whether served with salsa, sour cream, or a drizzle of hot sauce, Chicken Tamales are a crowd-pleasing dish that brings the flavors of Mexican cuisine to your table.

The first time I made Chicken Tamales, I was determined to try making them from scratch, and they turned out even better than I imagined! The chicken was juicy and packed with flavor, and the masa was the perfect base to hold all the deliciousness together. What I love most about tamales is the versatility—you can adjust the filling to your taste, adding ingredients like cheese, beans, or roasted vegetables. While they do take some time to prepare, the end result is so worth it. Whether for a family dinner or a festive gathering, Chicken Tamales are sure to be a hit!

Perfect for:

• Family gatherings
• Celebratory events
• Holidays like Christmas and Cinco de Mayo
• Meal prepping for the week
• Lovers of authentic Mexican flavors

Why You’ll Love This Recipe

Here are 10 reasons why these Chicken Tamales will become your go-to recipe:

• Authentic Flavor: These tamales are made with traditional ingredients and seasoning, bringing that classic Mexican flavor to your table.
• Tender Chicken: The chicken filling is seasoned perfectly to create a moist and flavorful bite every time.
• Soft and Fluffy Masa: The masa dough is perfectly soft and melts in your mouth, providing the perfect contrast to the savory chicken.
• Customizable Filling: Feel free to adjust the seasonings or add ingredients like cheese, chiles, or olives to suit your tastes.
• Great for Meal Prep: Tamales freeze well, making them a convenient dish to make in bulk and enjoy later.
• Perfect for Entertaining: Tamales are a fun and festive dish to serve at any party or gathering.
• Vibrant and Flavorful: Each tamale is packed with a burst of flavor that will have everyone coming back for more.
• Satisfying and Filling: With their combination of chicken and masa, tamales make a complete meal on their own.
• Easy to Make Ahead: Tamales can be assembled and stored in the refrigerator or freezer until you’re ready to steam and serve.
• A Labor of Love: Making tamales is a great bonding experience, perfect for cooking with friends or family.

Preparation and Cooking Time

• Total Time: 3 hours
• Preparation Time: 1 hour 30 minutes
• Cooking Time: 1 hour 30 minutes
• Servings: 20 tamales
• Calories per serving: Approximately 150-200 calories
• Key Nutrients: Protein: 12g, Carbs: 18g, Fat: 6g

Ingredients

For the Chicken Filling:

• 2 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup diced tomatoes
• 1/4 cup chopped cilantro

the Masa Dough:

• 4 cups masa harina
• 1 ½ cups chicken broth (or water)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup vegetable oil or softened butter

For Assembling:

• 20-25 dried corn husks, soaked in warm water for 30 minutes
• Salsa or crema for serving (optional)

Ingredient Highlights

• Masa Harina: The essential flour for tamale dough, made from ground corn, creating a soft and fluffy texture.
• Boneless Chicken Thighs: A juicy and flavorful cut of chicken, perfect for shredding and mixing into the filling.
• Chili Powder and Cumin: Add warmth and depth to the chicken filling.
• Corn Husks: Used to wrap the tamales, ensuring the masa cooks evenly and stays moist.

Step-by-Step Instructions

Make the Chicken Filling:

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side.
2. Shred the Chicken: Remove the chicken from the skillet and set aside. Once cooled, shred the chicken using two forks.
3. Cook the Vegetables: In the same skillet, add the chopped onion and garlic and cook until softened, about 3 minutes.
4. Season the Filling: Add the chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and bring to a simmer.
5. Finish the Filling: Stir in the diced tomatoes and cilantro. Cook for another 5-7 minutes until the liquid has reduced slightly.
6. Combine with Chicken: Return the shredded chicken to the skillet, mixing it well with the seasoning mixture. Remove from heat and set aside.

Make the Masa Dough:

7. Mix Dry Ingredients: In a large bowl, combine the masa harina, baking powder, and salt.
8. Add Wet Ingredients: Gradually add the chicken broth and vegetable oil (or butter), mixing until the dough comes together. Knead the dough for 5-10 minutes until smooth and pliable.
9. Test the Dough: To test the masa, pinch off a small piece and flatten it. If it holds together without cracking, it’s ready. If it’s too dry, add a little more chicken broth.

Assemble the Tamales:

10. Prepare Corn Husks: Lay the soaked corn husks flat and dry them with a paper towel.
11. Spread the Masa: Take a small portion of masa and spread it evenly along the center of each corn husk, leaving about 1 inch at the top and bottom.
12. Add the Filling: Place a spoonful of the chicken filling in the center of the masa.
13. Fold and Roll: Fold the sides of the corn husk toward the center, then fold up the bottom.
14. Steam the Tamales: Arrange the tamales standing up in a large steamer. Cover with extra soaked corn husks and a damp cloth. Steam for 1-1.5 hours, checking occasionally to ensure they don’t run out of water.

Serve:

15. Enjoy: Let the tamales cool slightly before serving. Serve with salsa, crema, or a side of rice.

How to Serve

Here are 10 serving suggestions for Chicken Tamales:

• With Salsa Roja: Drizzle with a rich tomato-based salsa for extra flavor.
• With Mexican Crema: Add a dollop of crema for a creamy contrast to the savory tamales.
• With Rice and Beans: Serve alongside Mexican rice and refried beans for a complete meal.
• For Breakfast: Pair tamales with scrambled eggs for a hearty breakfast.
• As an Appetizer: Serve tamales in smaller portions as part of a larger Mexican spread.
• With Avocado Slices: Garnish with fresh avocado slices for a rich and creamy topping.
• As a Party Snack: Serve tamales at your next gathering for a fun and filling snack.
• With Pickled Jalapeños: Add a spicy kick with pickled jalapeños on the side.
• For Holiday Feasts: Tamales are a perfect addition to Christmas or New Year’s Eve celebrations.
• With a Cold Drink: Pair with a chilled Mexican soda or agua fresca for the ultimate meal.

Additional Tips

• Soak Corn Husks Well: Ensure the corn husks are fully softened to prevent cracking when wrapping.
• Don’t Overfill: Add just enough masa and filling to keep the tamales from bursting open during steaming.
• Test the Steaming Time: To check if tamales are done, carefully unwrap one and check if the masa separates easily from the husk.
• Use Chicken Fat for Extra Flavor: If you have chicken fat from cooking, add it to the masa dough for an added richness.
• Make a Batch of Salsa: Serve tamales with homemade salsa to enhance their flavor.

Recipe Variations

• Vegetarian Tamales: Replace chicken with a mix of vegetables like mushrooms, corn, and zucchini.
• Spicy Chicken Tamales: Add more chili powder or diced jalapeños to the chicken filling for a spicier version.
• Cheese and Chile Tamales: Incorporate cheese and roasted chiles into the filling for a cheesy, spicy version.
• Sweet Tamales: Make a dessert tamale by swapping chicken for a cinnamon-sugar filling and serving with chocolate sauce.
• Green Chile Chicken Tamales: Add roasted green chilies to the chicken filling for a tangy kick.

Special Equipment

• Steamer or Steaming Pot: To cook the tamales evenly and thoroughly.
• Corn Husks: For wrapping the tamales.
• Large Bowl: For mixing the masa dough.
• Electric Mixer: Optional for mixing the masa quickly and evenly.
• Silicone Spatula: For spreading the masa on the corn husks.
• Meat Shredder or Forks: To shred the chicken into perfect pieces for the filling.

FAQ Section

1. Can I make tamales ahead of time?
   Yes, you can assemble and steam them a day in advance, storing them in the fridge until ready to serve.
2. Can I freeze tamales?
   Absolutely! Tamales freeze well and can be stored for up to 3 months. Steam from frozen or thaw before steaming.
3. What’s the best way to reheat tamales?
   Reheat tamales by steaming them for about 30 minutes, or wrap them in a damp cloth and microwave for 2-3 minutes.
4. Can I make tamales without a steamer?
   Yes, you can use a large pot with a steamer insert or improvise with a colander and lid.
5. Can I use chicken breast instead of thighs?
   Yes, chicken breast can be used, though it may not be as moist as thighs.
6. How do I make tamales spicier?
   Add extra chili powder, cayenne pepper, or diced jalapeños to the filling for more heat.
7. What’s the best way to serve tamales?
   Tamales are best served warm with a side of salsa or crema.
8. Can I skip soaking the corn husks?
   Soaking the husks is essential to making them pliable for wrapping the tamales.
9. How do I make tamales without lard?
   Use vegetable oil or butter as a substitute for lard in the masa.
10. How long do tamales last in the fridge?
    Tamales can last up to 3 days in the fridge when stored in an airtight container.

Conclusion

Chicken Tamales are a delicious and hearty meal that offers a taste of traditional Mexican cuisine. With their tender chicken filling wrapped in a soft masa shell, these tamales will become a family favorite for years to come. Whether you’re celebrating a holiday, hosting a party, or just craving something comforting, Chicken Tamales are sure to impress and satisfy. Enjoy them with your favorite sides and toppings for a truly memorable meal!