Chicken tamales are a traditional Mexican dish known for their flavorful filling and tender masa dough.

These delicious bundles of joy are made by wrapping a seasoned chicken filling in corn masa dough, then steaming them to perfection.

The result is a mouthwatering combination of savory flavors and soft textures that will leave you craving more. Let’s get started!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 tamales 1x

Ingredients

Units Scale

2 cups masa harina (corn flour)
1 1/4 cups chicken broth
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups shredded cooked chicken
1/2 cup salsa verde
1/2 cup shredded cheese (such as Monterey Jack or cheddar)
12 corn husks, soaked in hot water for 10 minutes

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Instructions

In a large mixing bowl, combine the masa harina, chicken broth, baking powder, and salt. Mix until a soft dough forms. Let it rest for 5 minutes.
In a separate bowl, mix the shredded chicken with salsa verde until well coated.
Take a soaked corn husk and spread about 2 tablespoons of the masa dough onto the husk, forming a rectangle shape.
Spoon a tablespoon of the chicken filling onto the center of the dough. Sprinkle some shredded cheese on top.
Fold the sides of the corn husk towards the center, enclosing the filling, and then fold the bottom and top edges to seal.
Repeat the process with the remaining husks and filling.
Place a steamer basket in a large pot and add enough water to reach the bottom of the basket. Arrange the tamales in the basket, open ends facing up.
Cover the pot and steam the tamales over medium-high heat for about 20 minutes, or until the masa is firm and easily pulls away from the husk.
Remove the tamales from the steamer and let them cool for a few minutes before serving.
Unwrap the husks and enjoy the delicious chicken tamales.

Notes

For best results, ensure the masa dough is well hydrated but not too sticky. Adjust the amount of chicken broth as needed. To save time, use pre-cooked shredded chicken or rotisserie chicken for the filling. If you prefer a spicier flavor, add diced jalapeños or hot sauce to the chicken filling.

Serve the tamales with your favorite toppings such as salsa, guacamole, or sour cream to enhance the flavors. Enjoy these quick and delicious chicken tamales in no time!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 tamale
Calories: 220
Sugar: 1g
Sodium: 380mg
Fat: 7g
Carbohydrates: 31g
Fiber: 3g
Protein: 11g
Cholesterol: 25mg

Pair this with...

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!