A quintessential Mexican dish, tamales have ancient origins but remain as popular today as they were in the past. In every town in Mexico, you can find a place where tamales are prepared and sold. The recipe we’re sharing today is for delicious chicken tamales, one of the many variations...
Ingredients
Main Ingredients
cooked chicken1kg
corn masa (dough)1kg
dried ancho chiles (dried poblano chiles)1/4kg
lard (pork or vegetable)1/4kg
cloves3clove
tomatoes3
large onion1
dried corn husks1
salt1pinch
Nutrition (per serving)
Calories
481.7kcal (24.08%)
Protein
33.5g (67%)
Carbs
32.7g (11.88%)
Sugars
1.5g (3%)
Healthy Fat
18.4g
Unhealthy Fat
10.5g
% Daily Value based on a 2000 calorie diet
How to make Chicken Tamales
Prepare the Filling
- Step 1
In a skillet, sauté the cooked chicken and chopped onion. Season with a pinch of salt. Set aside.
Make the Sauce
- Step 1
In a saucepan, boil the dried ancho chiles, tomatoes, and cloves.
- Step 2
Blend or process the mixture until smooth, then add it to the chicken. Mix well and set aside.
Prepare the Masa
- Step 1
Beat the corn masa with the lard until well combined.
- Step 2
Gradually add chicken broth until you achieve a thick dough consistency.
Prepare the Corn Husks
- Step 1
Soak the dried corn husks in water for 30 minutes, then drain them.
Assemble the Tamales
- Step 1
Spread a thin layer of masa onto each corn husk.
- Step 2
Add a spoonful of the chicken filling in the center.
- Step 3
Fold the sides of the husk over the filling, then fold the bottom up to form a closed tamal. Tie if necessary.
Cook the Tamales
- Step 1
Place the tamales upright in a large pot with water.
- Step 2
Steam them for about 1 hour, or until the masa changes color and firms up.
Serve
- Step 1
Remove the tamales from the pot, open the husks, and serve warm.
Nutrition (per serving)
Nutrition (per serving)
Calories
481.7kcal (24.08%)
Protein
33.5g (67%)
Carbs
32.7g (11.88%)
Sugars
1.5g (3%)
Healthy Fat
18.4g
Unhealthy Fat
10.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the masa is well-beaten with the lard to achieve a fluffy texture.
Soaking the corn husks properly ensures they are pliable and easy to work with.
Use a steamer basket to keep the tamales upright while cooking.
FAQS
Can I use vegetable lard instead of pork lard?
Yes, vegetable lard is a great alternative for those who prefer a vegetarian option or want to avoid pork.
How do I know when the tamales are done?
The masa will change color slightly and firm up. You can test by removing one tamal and checking if the masa easily separates from the husk.
Can I freeze tamales?
Yes, tamales freeze well. Store them in an airtight container and reheat by steaming or microwaving.
What other fillings can I use?
You can use pork, beef, or even vegetarian fillings like beans or cheese. Sweet fillings like chocolate or fruit are also popular.
Do I need a special pot to cook tamales?
While a tamalera (tamale steamer) is ideal, you can use any large pot with a steamer basket or rack to keep the tamales elevated above the water.
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