How to Make Perfect Chicken Tamales: Step-by-Step Recipe

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Introduction

Are you craving the warm, comforting taste of homemade chicken tamales? Whether you’re preparing for a family gathering or just want a tasty homemade meal, tamales are always a hit. This step-by-step recipe will guide you through making the perfect chicken tamales, from preparing the masa to cooking the filling and assembling each tamale with care. These tamales are bursting with flavor and are guaranteed to be a crowd favorite. Let’s dive in!

What is This Recipe?

Chicken tamales are a traditional Mexican dish made with masa (corn dough) and a variety of fillings, in this case, flavorful chicken. The tamales are wrapped in corn husks and steamed to perfection, creating a soft, tender bite. This recipe focuses on crafting a perfect chicken tamale, from preparing the chicken filling to wrapping the tamales in corn husks and steaming them to ensure they come out perfectly every time. Whether you’re a beginner or a seasoned pro, this recipe is easy to follow and will have you making tamales like a pro in no time!

Essential Ingredients

To make chicken tamales, you’ll need the following ingredients:

• For the masa (corn dough):
  • 2 ½ cups masa harina (corn flour for tamales)
  • 1 ¼ cups chicken broth (or vegetable broth for a vegetarian version)
  • 1 teaspoon baking powder
  • 1 ½ teaspoons salt
  • ½ cup vegetable oil or softened butter
• For the chicken filling:
  • 2 cups cooked and shredded chicken (preferably rotisserie chicken)
  • 1 cup salsa verde (or red salsa, depending on your preference)
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh cilantro, chopped (optional)
  • Salt and pepper to taste
• Additional ingredients:
  • 30-40 dried corn husks (soaked in warm water for about 30 minutes)
  • Extra salsa or hot sauce (for serving)

Alternative Ingredients

While this recipe calls for specific ingredients, there are some great alternatives you can use to suit dietary preferences or personal taste:

• Masa harina alternatives: You can use gluten-free masa harina if you’re avoiding gluten.
• Chicken filling alternatives: For a vegetarian version, substitute the chicken with vegetables like sautéed bell peppers, mushrooms, and zucchini.
• Salsa alternatives: If you prefer a spicier tamale, use a homemade chipotle salsa or a smoky red sauce instead of salsa verde.
• Butter vs. oil: You can use butter for a richer flavor or vegetable oil for a lighter version.

Prep Time	30 minutes
Cook Time	1 hour
Total Time	1 hour 30 minutes
Servings	6-8 tamales
Yield	6-8 servings

Key Features

• Fluffy masa dough that melts in your mouth.
• Tender chicken filling with vibrant salsa verde and aromatic spices.
• Steam-cooked perfection that seals in flavor and keeps tamales moist.
• Great for gatherings or a comforting meal.

On Table: Nutrition Facts

Nutrition	Per Serving
Calories	250 kcal
Fat	12g
Carbohydrates	28g
Fiber	3g
Protein	10g
Cholesterol	40mg
Sodium	600mg

Directions (Step-by-Step Guide to Making Chicken Tamales)

Making Chicken Tamales from scratch is a rewarding process that takes some time but is worth every bit of effort. By breaking it down step-by-step, you’ll be able to create tamales that are tender, flavorful, and perfect for sharing with family and friends. Let’s dive into the detailed steps to ensure your tamales come out perfect!

Step 1: Prepare the Masa (Corn Dough)

The first step in making chicken tamales is preparing the masa, which is the base of every tamale. Masa is made from masa harina (corn flour) and is mixed with other ingredients to create a soft dough that forms the outer layer of the tamales.

1. Combine the Dry Ingredients: In a large mixing bowl, combine the masa harina, baking powder, and salt. These dry ingredients are crucial for the texture of the masa. The baking powder will help the masa rise slightly, making it light and fluffy after steaming.
2. Add the Chicken Broth: Slowly pour in the chicken broth, a little at a time, mixing constantly. The chicken broth not only adds flavor but also helps to hydrate the masa harina and make it smooth. You want the dough to be soft and pliable, not too sticky or too dry. Continue adding broth until the dough reaches a consistency where it doesn’t stick to your hands, but it’s still moist enough to spread easily on the corn husks.
3. Incorporate Fat: Add vegetable oil or softened butter to the dough. The fat helps create a smooth texture and adds richness to the masa. Knead the dough by hand until it is smooth and uniform. This is a critical step—if the masa feels too dry, add more broth; if it feels too wet, add a little more masa harina until you achieve the right consistency.
4. Test the Masa: A good test for your masa is to take a small ball of dough and flatten it with your fingers. Drop it into a cup of cold water. If it floats, it’s ready! If it sinks, it needs a little more oil or broth. This ensures your masa will steam properly and have the desired texture.

Step 2: Prepare the Chicken Filling

While the masa rests, it’s time to prepare the chicken filling. This is where you can get creative and add all the flavors that will make your tamales stand out.

1. Cook and Shred the Chicken: You can use pre-cooked rotisserie chicken for convenience or cook your chicken at home. Boil chicken breasts or thighs until tender, then shred the meat using two forks. The shredded chicken should be in small, bite-sized pieces, making it easy to distribute inside the tamales.
2. Mix with Salsa: In a large bowl, combine the shredded chicken with salsa verde (or red salsa, depending on your taste). The salsa adds moisture and flavor, and it’s the perfect complement to the savory chicken. You can also add other spices like cumin, garlic powder, onion powder, and salt. Fresh cilantro is optional but adds a fresh, herby note to the mixture.
3. Taste and Adjust: Taste the filling and adjust the seasoning as needed. If you like it spicier, add some chopped jalapeños or hot sauce to increase the heat. This is your chance to make sure the filling has the perfect balance of flavors!

Step 3: Soak the Corn Husks

Corn husks are the traditional wrapping for tamales, and they need to be softened before use. They will hold the masa and filling together during the steaming process.

1. Soak the Corn Husks: Place the dried corn husks in a large bowl or sink filled with warm water. Let them soak for about 30 minutes, or until they become soft and pliable. Once they’ve softened, drain them and lay them flat on a clean towel to dry off any excess water.

Step 4: Assemble the Tamales

Assembling the tamales is the fun part. Now that you’ve prepared your masa and filling, it’s time to put everything together!

1. Spread the Masa: Take a soaked corn husk and lay it flat on a clean surface. Using your hands or a spatula, spread about 2 tablespoons of masa evenly down the center of the husk. Be sure to leave about 1 inch of space on each side of the husk. The masa should form a thin layer that covers the majority of the husk but doesn’t overwhelm it.
2. Add the Chicken Filling: Spoon a generous amount of the chicken filling on top of the masa. Again, be mindful not to overstuff the tamale, as this could cause it to break open during cooking. About 2 tablespoons of filling should be sufficient.
3. Fold the Tamale: Carefully fold the sides of the corn husk in toward the center, over the masa and filling, so that they meet in the middle. Then, fold the bottom end of the husk up toward the top to seal the tamale. The tamale should be shaped like a little package or burrito, with the open end facing upward.

Step 5: Steam the Tamales

Now that all your tamales are assembled, it’s time to steam them! This is the most important step, as it’s what gives tamales their soft, fluffy texture.

1. Set Up the Steamer: If you have a tamale steamer, great! If not, you can use a large pot with a steaming rack inside. Fill the pot with water, but don’t let the water touch the tamales. Place a layer of crumpled foil or a towel at the bottom of the steamer to keep the tamales from touching the water.
2. Arrange the Tamales: Place the tamales in the steamer, standing them upright with the open end facing up. It’s important not to overcrowd the tamales, as this will prevent them from steaming evenly. You may need to steam in batches if you have a large number of tamales.
3. Steam for 1 Hour: Cover the tamales with a damp cloth and a lid. Steam the tamales over medium heat for about 1 hour. Check the tamales occasionally to make sure the water doesn’t evaporate. If it does, add more hot water to the pot to keep the steam going.
4. Test for Doneness: After 1 hour, check the tamales to ensure they are cooked through. To do this, unwrap one tamale and check if the masa easily separates from the corn husk. If it does, your tamales are ready!

Step 6: Serve and Enjoy!

Once your tamales are done, let them rest for a few minutes before serving. This allows the flavors to settle and the masa to firm up a bit. Serve with your favorite salsa, hot sauce, or even a dollop of sour cream. Enjoy your delicious, homemade chicken tamales!

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Pro Tips for a Perfect Chicken Tamales

Making perfect chicken tamales requires attention to detail and a few tricks to ensure the masa is soft, the filling is flavorful, and the tamales come out just right. Here are some pro tips that will help you make tamales like a seasoned pro.

1. Master the Masa Texture

The key to great tamales lies in the masa. If your masa is too dry, your tamales will be crumbly; if it’s too wet, they’ll fall apart. The ideal masa should be soft, moist, and pliable but not sticky. The best way to check the texture is to perform a “water test.” Take a small piece of dough, form it into a ball, and place it in a glass of cold water. If it floats, your masa is ready. If it sinks, it needs more oil or broth to get the right consistency.

2. Don’t Overstuff Your Tamales

While it can be tempting to add lots of filling, the secret to a perfectly cooked tamale is balance. Overstuffed tamales may result in soggy masa or filling that leaks out. A spoonful of chicken filling is enough to create the ideal ratio of masa to filling. Too much filling also makes it harder to wrap and secure the tamales properly.

3. Soak the Corn Husks Properly

If the corn husks aren’t soaked long enough, they will be difficult to work with and may tear when wrapping the tamales. Be sure to soak them in hot water for at least 30 minutes until they’re soft and pliable. After soaking, pat them dry with a towel to remove excess water.

4. Steam at the Right Temperature

The steaming process is crucial for tamales to cook evenly. Don’t rush it by using high heat, as this may result in undercooked masa or dry tamales. Steam your tamales over medium heat for about an hour, making sure there’s always enough water in the steamer to create steam. Keep the tamales tightly packed to ensure they cook properly.

5. Rest the Tamales Before Serving

Once your tamales are cooked, let them rest for about 10 minutes before unwrapping. This helps the masa firm up a bit, making the tamales easier to handle and enhancing the flavors

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Why You’ll Love This Recipe

This Chicken Tamales recipe offers a perfect balance of flavors and textures. The combination of the tender masa and savory chicken filling will make this dish one you’ll return to again and again. Whether you’re cooking for a special occasion or just enjoying a weekend treat, these tamales are bound to impress. The steaming method ensures that every tamale is light, fluffy, and bursting with flavor.

What Makes This Recipe Unique?

What sets this Chicken Tamales recipe apart is its versatility. You can easily modify the filling to suit your tastes, and the masa dough is incredibly forgiving, allowing for slight adjustments to make it perfect every time. Plus, the step-by-step guide ensures that even beginners can achieve tamale perfection!

Frequently Asked Questions (FAQs)

1. Can I make tamales ahead of time?
Yes, you can prepare the tamales in advance and store them in the fridge for up to 3 days before steaming them. They can also be frozen for up to 3 months—just steam them straight from the freezer.

2. Can I use store-bought masa for tamales?
Yes, store-bought masa is a great option for a quicker preparation. Just follow the instructions on the package, and you’ll be good to go!

3. Can I make the chicken filling spicier?
Absolutely! If you like heat, add chopped jalapeños or your favorite hot sauce to the chicken filling.

4. How do I know when my tamales are done?
Your tamales are done when the masa separates easily from the corn husk, and they have a firm texture when you touch them.

You’ll Also Love

• Mexican Street Corn (Elote)
• Beef and Pork Tamales
• Homemade Guacamole
• Mexican Rice

Conclusion

Making homemade Chicken Tamales is easier than you might think, and with this recipe, you’ll be able to impress your friends and family with authentic, flavorful tamales. Whether you’re hosting a party, celebrating a holiday, or just want a delicious meal, tamales are the perfect choice. Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this Mexican classic!