Chicken Tamales
These classic chicken tamales are made with masa, tender shredded chicken, and steamed to perfection in corn husks—simple, delicious, and full of tradition.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Steaming
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
1 package corn husks
1 cup masa harina
1 cup chicken broth
1 teaspoon salt
1 cup shredded cooked chicken
Instructions
Soak the Corn Husks:
Submerge corn husks in hot water and let them soak while you prepare the filling and masa.
Prepare the Masa Dough:
In a bowl, mix masa harina, chicken broth, and salt. Stir until a thick, spreadable paste forms.
Assemble the Tamales:
Lay a softened corn husk flat. Spread a spoonful of masa in the center.
Add a portion of shredded chicken on top of the masa.
Fold the sides of the husk inward, then fold the bottom up, leaving the top open.
Steam the Tamales:
Add water to the base of a tamale steamer.
Stand tamales upright with the open end up. Cover with lid and steam for 2 hours.
Check Doneness & Serve:
Tamales are done when the masa pulls away cleanly from the husk.
Let rest for 10–15 minutes before serving to allow the texture to set.
Unwrap, serve, and enjoy!
Notes
Don’t skip the soak — soft husks are easier to fold and won’t crack.
Letting tamales rest after steaming improves texture and makes unwrapping easier.
Use rotisserie chicken for an easy shortcut.
Find it online: https://allrecipesmade.com/chicken-tamales/
