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Perfectly steamed Chicken Tamales with savory chicken filling, wrapped in corn husks and served with a fresh, zesty salsa

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

Linda
This easy step-by-step guide shows you how to make authentic Chicken Tamales at home with a soft masa dough and flavorful shredded chicken filling. A comforting, festive dish that's perfect for any gathering
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Total Time 2 hours 40 minutes
Course Dinner, Main Dish
Cuisine Mexican, Latin American
Calories 350 kcal

Notes

Equipment

Amount Name Notes
1 Large pot For steaming the tamales
1 Mixing bowls For preparing masa and filling
1 Steamer basket Fits into your pot
2 Forks For shredding chicken
1 Spatula For spreading masa

Ingredients

Masa Dough:
Amount Unit Name Notes
2 cups Masa harina Corn flour for tamale dough
1 tsp Baking powder Helps masa rise slightly
1/2 tsp Salt  
1.5 cups Chicken broth Warmed, adds flavor to masa
1/3 cup Vegetable oil Or softened butter
Filling:
Amount Unit Name Notes
2 cups Shredded chicken Cooked, seasoned, and shredded
1 cup Green salsa Or use red salsa if preferred
1 tsp Cumin Adds depth to the flavor
1/2 tsp Garlic powder  
1/2 tsp Onion powder  
to taste — Salt  
1 tbsp Fresh cilantro Chopped, optional
Other:
Amount Unit Name Notes
12 — Corn husks Soaked in warm water until pliable

Instructions

  1. Soak the Corn Husks
    Soak dried corn husks in warm water for at least 30 minutes or until soft and pliable. Set aside.
  2. Make the Masa Dough
    In a large bowl, mix masa harina, baking powder, and salt. Gradually add chicken broth while mixing until dough is soft and pliable. Add vegetable oil and knead until well combined. Use the water float test to ensure dough is ready.
  3. Prepare the Chicken Filling
    In another bowl, combine shredded chicken with salsa, cumin, garlic powder, onion powder, salt, and cilantro. Mix well and taste for seasoning.
  4. Assemble the Tamales
    Lay out a corn husk. Spread about 2 tablespoons of masa into a rectangle in the center. Add 1 to 2 tablespoons of chicken filling. Fold sides inward and then fold up the bottom to seal.
  5. Steam the Tamales
    Arrange tamales upright in a steamer basket with the open ends facing up. Steam over medium heat for 1 hour, checking the water level and refilling as needed.
  6. Rest and Serve
    Let tamales rest for 10 minutes after steaming. Serve warm with salsa or sour cream.

Nutrition Facts (Per Serving)

Nutrient Amount
Calories 350 kcal
Protein 20 g
Carbohydrates 28 g
Fat 18 g
Fiber 4 g
Sodium 520 mg

Recipe Notes

  • You can use rotisserie chicken to save time.
  • Masa dough can be made in advance and stored in the fridge for 1 day.
  • Leftover tamales freeze well—wrap individually in foil, then freeze.
Keyword Chicken Tamales, tamales recipe, authentic tamales, homemade tamales, easy chicken tamales, traditional tamales