Ingredients
Scale
- 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