Chicken Tamales

Why You’ll Love This Recipe

I love how these tamales let me experience authentic flavor with just a few basic ingredients. They’re cozy, filling, and great for sharing with family or friends. Making tamales is also a fun hands-on process, and the final result feels like a celebration. I especially enjoy how tender the masa gets after steaming, perfectly wrapping that seasoned chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package corn husks

• 1 cup masa harina

• 1 cup chicken broth

• 1 teaspoon salt

• 1 cup shredded chicken

Directions

1. Soak the Corn Husks

I start by placing the corn husks in a bowl of hot water. I make sure they’re fully submerged so they soften and become flexible—this usually takes about 30 minutes while I prep everything else.

2. Make the Masa Dough

In a mixing bowl, I combine the masa harina, chicken broth, and salt. I stir until it forms a thick, spreadable paste. It should be moist but hold its shape—like soft cookie dough.

3. Build the Tamales

I take a soaked corn husk, pat it dry, and smear a spoonful of the masa dough into the center. Then I place some shredded chicken over the masa.
To wrap it up, I fold in the sides of the husk, then fold the bottom up, leaving the top open.

4. Steam the Tamales

I add water to the bottom of my tamale steamer and stand the tamales upright, open ends facing up. I cover them with a lid and steam them for 2 hours. I check occasionally to make sure there’s still water in the pot.

5. Rest and Serve

Once they’re done, I let the tamales rest for about 10–15 minutes. This helps the masa set and makes them easier to unwrap. I serve them warm and enjoy the rich flavor and satisfying texture.

Servings and Timing

• Yield: 4 servings

• Prep Time: 15 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 15 minutes

Variations

• Spicy Chicken Tamales: I mix in some chopped green chilies or a spoonful of salsa verde with the shredded chicken for a bit of heat.

• Cheesy Chicken Tamales: I add a strip of melty cheese inside with the chicken for an extra-rich filling.

• Tomato Masa: I stir a tablespoon of tomato paste into the masa for color and flavor.

• Herb-Infused Broth: I use broth simmered with onion, garlic, and bay leaves for even more flavor in the masa.

• Pulled Pork or Veggie: I swap the chicken for pulled pork or a roasted veggie filling for variety.

Storage/Reheating

• Fridge: I store leftover tamales in an airtight container in the fridge for up to 4 days.

• Freezer: I wrap them in plastic wrap and freeze them for up to 3 months.

• Reheating: I steam tamales again for 15–20 minutes to reheat or microwave them wrapped in a damp paper towel for a quicker option.

FAQs

How do I know when tamales are done?

I check by gently peeling the husk off one. If the masa pulls away cleanly and feels firm, the tamales are ready.

Can I make these tamales ahead of time?

Yes, I often prep and steam them ahead of time, then reheat when needed. They also freeze beautifully.

Do I need a tamale steamer?

It helps, but I’ve used a large pot with a metal strainer or a rack at the bottom and still had great results.

Can I double this recipe?

Absolutely. I just make sure I have enough space in the steamer and keep an eye on the water level during the longer cook time.

What should I serve with chicken tamales?

I love serving them with salsa verde, sour cream, or a side of Mexican rice and beans.

Conclusion

These Chicken Tamales are simple, satisfying, and full of authentic flavor. I love how they come together with just a few ingredients, yet feel like a special meal every time. Whether it’s your first time making tamales or you’ve done it before, this recipe makes it easy to bring the flavors of Mexico to your table.

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