There’s something deeply comforting about chicken tamales that goes beyond just a meal. It’s the way the warm masa dough feels tender between your fingers, the subtle hint of red chile sauce that teases your taste buds, and the familiar aroma of cumin and oregano mingling with garlic and onion in the kitchen. I remember the first time I made them from scratch — the anticipation as the corn husks softened in warm water, the rhythmic folding and tying of each tamale, and the quiet patience required during the long steam. It felt like an embrace from the past, a connection to celebrations and family gatherings that stretched back generations.

That first bite was a revelation. The chicken, juicy and flavorful, nestled in the soft masa, wrapped tightly in the husk, gave a sense of warmth and comfort that no takeout could match. The experience wasn’t just about eating; it was about slowing down, sharing stories, and savoring the moment around the table. It’s a dish that invites you to linger, to appreciate the care in every step, and to make new memories with every tamale unwrapped.

Rich, tender shredded chicken enveloped in a fluffy masa dough that melts in your mouth.
Wrapped in traditional corn husks for an authentic touch and delightful presentation.
The perfect balance of warming spices and bright red chile sauce for a flavor journey.
Ideal for cozy dinners or festive occasions when you want to impress without stress.
Make-ahead friendly: prepare in bulk, freeze, and steam whenever the craving hits.

If you’re new to tamales, don’t worry about the process feeling long. It’s part of the charm — a labor of love that pays off with every bite. And trust me, once you taste the homemade version, you’ll understand why tamales bring people together like nothing else.

Chicken Tamales

Total Time: 2 hours 15 minutes
Yield: 12 tamales 1x

Print Recipe

Description

Delicious homemade chicken tamales made with tender shredded chicken, flavorful masa dough, and wrapped in corn husks. Perfect for a comforting meal or festive occasion.

Ingredients

Scale

30 dried corn husks
4 cups chicken broth
3 cups masa harina
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups lard or vegetable shortening, softened
3 cups cooked shredded chicken
2 cups red chile sauce
1 medium white onion, finely chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste

Instructions

Soak the dried corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry before using.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and translucent, about 5 minutes.
Add the cooked shredded chicken, ground cumin, dried oregano, and salt to taste. Stir in 1 cup of the red chile sauce and cook for 5 minutes until well combined and heated through. Remove from heat and set aside.
In a large mixing bowl, combine the masa harina, baking powder, and 1 teaspoon salt. Gradually add the chicken broth and mix until a soft dough forms.
Using a hand mixer or by hand, beat the softened lard or vegetable shortening into the masa dough until the dough is light and fluffy, about 5 to 7 minutes.
Spread a thin layer (about 2 tablespoons) of masa dough onto the center of each soaked corn husk, leaving about 1 inch at the bottom and sides.
Place about 2 tablespoons of the chicken filling in the center of the masa layer on each husk.
Fold the sides of the husk in toward the center, then fold the bottom up to enclose the filling securely. Tie with thin strips of soaked husk if needed to keep tamales closed.
Arrange the tamales upright in a large steamer pot with the open ends facing up. Add water to the bottom of the steamer, making sure it does not touch the tamales.
Cover the tamales with a damp kitchen towel and the steamer lid. Steam over medium heat for 1 hour and 30 minutes, adding more water as needed to maintain steam.
Check for doneness by peeling back a husk; the masa should be firm and easily pull away from the husk.
Remove tamales from the steamer and let cool for 10 minutes before serving.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes

FAQ

Can I make tamales ahead of time?
Absolutely! Tamales freeze beautifully. Wrap them individually, freeze, and steam from frozen when ready.

What’s the best way to reheat tamales?
Steaming is ideal to keep them moist and tender, but microwaving wrapped in a damp paper towel works in a pinch.

Are chicken tamales spicy?
The level of spice depends on the red chile sauce you use. You can adjust it to suit your taste.

Can I use vegetable shortening instead of lard?
Yes, vegetable shortening works well and keeps the masa dough light and fluffy.

Ready to bring warmth and tradition to your kitchen? Give these chicken tamales a try and let every bite tell a story worth sharing.