Crisp, yielding, and deeply flavorful, these Authentic Chicken Tamales from Scratch are a symphony of textures and tastes. The fluffy, moist masa provides a comforting base for the savory, subtly spicy chicken filling. The subtle sweetness of the corn husk infuses the tamale with an earthy aroma that elevates the entire experience.
What makes this recipe work so well is the balance of flavors and the careful attention to detail in each step. The masa is perfectly seasoned and hydrated, resulting in a texture that’s neither too dry nor too sticky. The chicken filling is cooked slowly to allow the flavors to meld together, creating a depth of taste that’s simply irresistible. These tamales are perfect for a festive gathering, a hearty family dinner, or any occasion where you want to impress your loved ones with a truly authentic Mexican dish.
Why you’ll love this Authentic Chicken Tamales from Scratch with Chicken Tamales Recipe
- Experience the authentic taste of Mexico with this homemade chicken tamales recipe.
- Impress your friends and family with a truly special and flavorful dish.
- Customize the spice level to your liking, from mild to extra hot.
- Enjoy the satisfaction of making something delicious from scratch.
- Perfect for meal prepping – make a big batch and freeze for later!
Ingredients & Substitutions
- 8 cups masa harina (corn flour)
- 6 cups warm chicken broth (low sodium)
- 2 cups vegetable shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 cups cooked shredded chicken
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can diced green chilies
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Corn husks, soaked in warm water for at least 2 hours
Chicken tamales recipe makes every moment feel satisfying. For a richer flavor, try using homemade chicken broth. You can also substitute the vegetable shortening with vegetable oil for a more traditional flavor.
How to make Authentic Chicken Tamales from Scratch
Step 1: Prepare the Masa
In a large bowl, combine the masa harina, warm chicken broth, vegetable shortening, baking powder, and salt. Mix with your hands until a soft, dough-like consistency forms. The masa should be moist but not sticky. If it’s too dry, add a little more broth; if it’s too wet, add a little more masa harina. Cover and set aside.
Chef’s Tip: The consistency of the masa is crucial for the final texture of the tamales. Take your time and adjust the amount of broth as needed until you achieve the perfect consistency.
Step 2: Make the Chicken Filling
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, tomato sauce, diced green chilies, cumin, chili powder, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the filling is heated through and the flavors have melded. Let cool slightly.
Chef’s Tip: Don’t be afraid to adjust the spices to your liking. If you prefer a spicier filling, add more chili powder or a pinch of cayenne pepper.
Step 3: Assemble the Tamales
Take a softened corn husk and pat it dry. Spread a thin layer (about 1/4 cup) of masa onto the corn husk, leaving about 1 inch of space on the sides and bottom. Place a spoonful (about 2 tablespoons) of the chicken filling in the center of the masa. Fold one side of the corn husk over the filling, then fold the other side over to create a sealed packet. Fold up the bottom of the husk.
Chef’s Tip: Make sure to spread the masa evenly on the corn husk to ensure that the tamales cook evenly.
Step 4: Steam the Tamales
Arrange the tamales upright in a large steamer basket set over a pot of simmering water. Make sure the water doesn’t touch the bottom of the tamales. Cover the steamer with a tight-fitting lid and steam for 1 1/2 to 2 hours, or until the masa is firm and pulls away easily from the corn husk. Check the water level periodically and add more if needed.
Chef’s Tip: Steaming the tamales is essential for achieving the perfect texture. Don’t rush the process and make sure to keep the water level consistent.
Step 5: Serve
Carefully remove the tamales from the steamer and let them cool slightly before serving. Unwrap and enjoy!
Tips for Success
- Soak the corn husks for at least 2 hours, or preferably overnight, to make them pliable and easy to work with.
- Test the masa by floating a small ball in a glass of water. If it floats, the masa is ready.
- Don’t overcrowd the steamer basket, as this can prevent the tamales from cooking evenly.
- Let the tamales cool slightly before serving to prevent them from falling apart.
Serving Suggestions
These Authentic Chicken Tamales from Scratch are delicious on their own, but they also pair well with a variety of sides. Consider serving them with a side of Mexican rice, refried beans, or a fresh salad. A dollop of sour cream or guacamole can also add a nice touch. For a refreshing drink, try pairing them with a cool glass of horchata or a sparkling water with lime. If you are looking for another fun recipe, check out this recipe for creamy cowboy butter chicken!
Storage & Reheating
Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, steam them for 20-30 minutes or microwave them with a damp paper towel for 1-2 minutes.
Frequently Asked Questions
Can I freeze these tamales?
Yes, these tamales freeze very well. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months.
Is this recipe spicy?
The spice level of this recipe is mild. However, you can easily adjust the spice level by adding more chili powder or a pinch of cayenne pepper to the chicken filling.
Can I make this recipe vegetarian?
Yes, you can easily make this recipe vegetarian by substituting the chicken with cooked vegetables such as zucchini, corn, and bell peppers. You can also use vegetable broth instead of chicken broth.
These Authentic Chicken Tamales from Scratch are more than just a meal; they’re an experience. The combination of textures, the subtle spiciness, and the satisfying process of making them from scratch make this a recipe you’ll want to share with everyone you know. This is a great dish to serve alongside this Southern Banana Cobbler recipe! Don’t hesitate to leave a comment below with your own tips and variations. Enjoy!
Authentic Chicken Tamales from Scratch
Learn how to make the most delicious and authentic chicken tamales from scratch! This recipe guides you through every step, from preparing the masa to steaming the perfectly seasoned chicken filling, resulting in tender, flavorful tamales that are a true taste of Mexico. These tamales boast a moist, fluffy masa and a savory, subtly spicy chicken filling, making them a perfect dish for family gatherings or special occasions. Get ready to impress your friends and family with this traditional Mexican delight!
- Total Time: 5 hours
- Yield: 24 tamales 1x
Ingredients
- 8 cups masa harina (corn flour)
- 6 cups warm chicken broth (low sodium)
- 2 cups vegetable shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 cups cooked shredded chicken
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can diced green chilies
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Corn husks, soaked in warm water for at least 2 hours
Instructions
- Prepare the Masa: In a large bowl, combine the masa harina, warm chicken broth, vegetable shortening, baking powder, and salt. Mix with your hands until a soft, dough-like consistency forms. The masa should be moist but not sticky. If it's too dry, add a little more broth; if it's too wet, add a little more masa harina. Cover and set aside.
- Make the Chicken Filling: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, tomato sauce, diced green chilies, cumin, chili powder, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the filling is heated through and the flavors have melded. Let cool slightly.
- Assemble the Tamales: Take a softened corn husk and pat it dry. Spread a thin layer (about 1/4 cup) of masa onto the corn husk, leaving about 1 inch of space on the sides and bottom. Place a spoonful (about 2 tablespoons) of the chicken filling in the center of the masa. Fold one side of the corn husk over the filling, then fold the other side over to create a sealed packet. Fold up the bottom of the husk.
- Steam the Tamales: Arrange the tamales upright in a large steamer basket set over a pot of simmering water. Make sure the water doesn't touch the bottom of the tamales. Cover the steamer with a tight-fitting lid and steam for 1 1/2 to 2 hours, or until the masa is firm and pulls away easily from the corn husk. Check the water level periodically and add more if needed.
- Serve: Carefully remove the tamales from the steamer and let them cool slightly before serving. Unwrap and enjoy!
Notes
For a spicier filling, add a pinch of cayenne pepper or a chopped jalapeño to the chicken filling. Tamales can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, steam them for 20-30 minutes or microwave them with a damp paper towel for 1-2 minutes.
- Prep Time: 3 hours
- Cook Time: 2 hours
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg