How to Make Chicken Tamales
It’s tamale season!! December is when my mom starts to make tamales and I, along with many of my friends, get so excited because they’re so delicious! This is by far my favorite chicken tamale recipe she makes and holds a special place in my heart.
My favorite part about my mom’s tamales is that they are flavorful and she doesn’t skimp on the filling like other tamales I’ve had before from markets or restaurants. The masa is fluffy and not dense like some.
Since I live 1,100 miles away from my mom we like to facetime and make chicken tamales together. We joke about who’s tamales look better but if you ask me of course my mom’s looks better! She’s been making tamales for decades!
When I recently made tamales and my friend learned you can get the masa prepared for you she was shocked! When you go into your local Mexican market just ask them for prepared masa (masa preparada) and they’ll have it ready for you to use. It saves you time and guessing on if the masa is prepared correctly.
I’m excited for you to kick off your tamale season with this amazing tamale recipe from my mom, Juanita.
What are Chicken Tamales?
Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with chicken and veggies or salsa. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating.
How to Make Tamales
Ingredients
- 3 Chicken breast, cooked and shredded
- 3 Chile Rellenos, diced
- 12 Roma Tomatoes, chopped
- 1 Onion, diced
- 4 Garlics, minced
- 3 Serranos, diced
- Salt, to taste
- 5 lbs of Prepared Masa (or Masa Preparada)
- 1 bag of Corn Husks
- Few tablespoons of Chicken Stock (add to masa if too thick)
Direction
- In a large bowl add the corn husk and submerge in room temperature water and let soak while you make the filling.
- In a large skillet with high sides add 1 tbsp of oil and heat on medium-high heat. When the oil is hot add in the chile rellenos, tomatoes, serranos, onions and salt to taste. Cover with a lid and let it cook for about 5-7 minutes stirring occasionally to prevent burning on the bottom.
- Once the veggies have cooked down add in the garlic and cook for about 1 min. Add your shredded chicken in and stir to combine and let cook for about 3-5 minutes. You want to cook out as much liquid as you can. When done, set aside and allow to cool before assembling the tamales.
- Grab one of the corn husks out of the water and spread about 2 spoonfuls of masa on your corn husk. If your masa is too thick and difficult to spread add a few tablespoons of chicken stock to your masa and mix well. You want to spread your masa evenly and not too thick or thin.
- Add a spoonful of filling on top of the masa. You don’t want to skimp on this part but don’t over load it either!
- Fold each flap in and then fold the bottom in. Pictures shown below.
- Repeat until you run out of masa and filing. Should make between 30-40 tamales depending on the size you make them.
- In a large pot with a steamer insert add water making sure it does not touch the steamer basket. Arrange your tamales so that the open side is facing up. Cover the tamales with aluminum foil and cover with a lid. Steam the tamales for 1 hour and 30 minutes to 2 hours. You’ll be able to see if they’re done if the masa is fully cooked and doesn’t look raw/slimy.
- Turn off the heat when done and let them sit for at least 30 minutes. Enjoy!!
# Tips
When you go into a Mexican market you can ask for prepared masa. Or practice your Spanish and ask for masa preparada. This saves you so much time. One of my close friends didn’t know about this and told me “holy crap this could have saved me so much time and stress!”
If the prepared masa you get is too thick just add a few tablespoons of chicken stock until it’s easier to apply on the cornhusk.
I’m so excited for you to try my mom’s chicken tamale recipe out! I would love to hear from you! Please leave me a comment <3
Chicken Tamales
Ingredients
- 3 Chicken breast cooked and shredded
- 3 Chile Rellenos diced
- 12 Roma Tomatoes chopped
- 1 Onion diced
- 4 Garlics minced
- 3 Serranos diced
- Salt to taste
- 5 lbs of Prepared Masa or Masa Preparada
- 1 bag of Corn Husks
- Few tablespoons of Chicken Stock add to masa if too thick
Instructions
- In a large bowl add the corn husk and submerge in room temperature water and let soak while you make the filling.
- In a large skillet with high sides add 1 tbsp of oil and heat on medium-high heat. When the oil is hot add in the chile rellenos, tomatoes, serranos, onions and salt to taste. Cover with a lid and let it cook for about 5-7 minutes stirring occasionally to prevent burning on the bottom.
- Once the veggies have cooked down add in the garlic and cook for about 1 min. Add your shredded chicken in and stir to combine and let cook for about 3-5 minutes. You want to cook out as much liquid as you can. When done, set aside and allow to cool before assembling the tamales.
- Grab one of the corn husks out of the water and spread about 2 spoonfuls of masa on your corn husk. If your masa is too thick and difficult to spread add a few tablespoons of chicken stock to your masa and mix well. You want to spread your masa evenly and not too thick or thin.
- Add a spoonful of filling on top of the masa. You don’t want to skimp on this part but don’t over load it either!
- Fold each flap in and then fold the bottom in. Pictures shown below.
- Repeat until you run out of masa and filing. Should make between 30-40 tamales depending on the size you make them.
- In a large pot with a steamer insert add water making sure it does not touch the steamer basket. Arrange your tamales so that the open side is facing up. Cover the tamales with aluminum foil and cover with a lid. Steam the tamales for 1 hour and 30 minutes to 2 hours. You’ll be able to see if they’re done if the masa is fully cooked and doesn’t look raw/slimy.
- Turn off the heat when done and let them sit for at least 30 minutes. Enjoy!!
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