Chicken Tamales are a traditional Mexican comfort food made with soft masa dough filled with tender shredded chicken and flavorful sauce, all wrapped in corn husks and steamed to perfection. They’re a bit of a project but so worth it — moist, savory, and full of homestyle flavor that warms every bite.
Ingredients
For the Filling:
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2 cups cooked shredded chicken
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1 ½ cups red enchilada sauce or homemade chili sauce
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tbsp olive oil
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Salt and pepper to taste
For the Masa Dough:
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3 cups masa harina (corn flour for tamales)
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2 tsp baking powder
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1 tsp salt
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2 ½ cups chicken broth (warm)
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¾ cup lard or vegetable shortening
For Wrapping:
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20 to 25 dried corn husks
Cooking Time
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Prep time: 1 hour
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Cook time: 1 hour 30 minutes
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Total time: 2 hours 30 minutes
Serving
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Serves 12
Instructions
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Prepare the corn husks:
Soak the dried corn husks in hot water for at least 30 minutes until soft and pliable. Drain and pat dry before using. -
Make the chicken filling:
Heat olive oil in a skillet over medium heat. Add onions and garlic; sauté until fragrant. Stir in the shredded chicken and enchilada sauce. Simmer for 10 minutes until the sauce thickens slightly. Season with salt and pepper, then let it cool. -
Make the masa dough:
In a large bowl, beat lard (or shortening) until fluffy. In a separate bowl, mix masa harina, baking powder, and salt. Gradually add the dry mixture to the lard, alternating with warm chicken broth. Mix until the dough is soft and slightly sticky — it should spread easily without being too wet. -
Assemble the tamales:
Lay a softened corn husk on a flat surface. Spread about 2 tablespoons of masa dough in the center, forming a rectangle. Spoon 1 tablespoon of the chicken filling in the middle. Fold the sides of the husk over the filling, then fold up the bottom end to seal. -
Steam the tamales:
Stand the tamales upright in a steamer basket with the open ends facing up. Steam over simmering water for 1 hour 15 minutes, or until the masa pulls away easily from the husk. Add more water to the steamer as needed. -
Rest and serve:
Let the tamales rest for 10 minutes after steaming to firm up. Serve warm with salsa or sour cream.
Tips
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If using store-bought rotisserie chicken, it saves prep time.
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Keep the steamer lid tightly closed to maintain even steam.
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You can freeze uncooked or cooked tamales for later — just reheat by steaming or microwaving.
Nutrition (per tamale)
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Calories: 280
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Protein: 15g
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Fat: 14g
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Carbohydrates: 25g
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Fiber: 3g
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Sugar: 2g
These Chicken Tamales are a classic you’ll love — soft, flavorful, and deeply satisfying. Whether for holidays or family gatherings, they bring a warm homemade touch to any meal.
