Making your own Chicken Tamales at home yields a tender, flavorful meal that completely outshines anything store bought. A rich red chile sauce gets blended right into the masa and folded over juicy shredded chicken for incredible depth in every single bite. After years of testing this method, I finally found the exact balance of broth to fat for the lightest texture.
What Makes This Chicken Tamales Special
The secret to perfect texture lies in whipping the masa thoroughly before assembling. Adding a spoonful of the red sauce directly into the dough guarantees a vibrant color and robust flavor throughout the Chicken Tamales. I learned through trial and error that floating a tiny piece of masa in cold water is the only reliable way to know it is ready.
Jump to:
- What Makes This Chicken Tamales Special
- Ingredients for Chicken Tamales
- How to Make Chicken Tamales
- Top Tip
- Substitutions and Variations
- Storage and Make-Ahead Instructions
- What to Serve With Chicken Tamales
- Why I Created This Chicken Tamales Recipe
- Frequently Asked Questions
- More Recipes You'll Love
- The Best Chicken Tamales
- Related
- Pairing
Ingredients for Chicken Tamales
Fresh ingredients make the biggest difference in your final flavor profile and texture.
Main Ingredients
Corn husks provide the traditional wrapper and infuse a subtle earthy flavor as they steam. You need to soak them until they are completely pliable to prevent tearing during assembly.
Masa harina forms the base of the dough and absorbs the savory liquids beautifully. Choose a high quality, coarse grind specifically meant for making a Mexican Tamales Recipe dough.
Lard or vegetable shortening creates the signature airy texture that makes this dish famous. Whipping the fat until it is fluffy is absolutely non negotiable for good results.
Chicken broth hydrates the dry masa and adds an incredible layer of savory depth. Use a rich homemade broth for the absolute best taste.
Dried guajillo chiles deliver a mild heat and a deep red color to the sauce. Remove the stems and seeds thoroughly to control the spice level.
Dried ancho chiles provide a sweet, raisin like flavor that balances the sharper guajillo heat. They are essential for a truly authentic Red Chicken Tamales flavor profile.
Cooked shredded chicken acts as the hearty protein center of the entire meal. Thigh meat stays exceptionally juicy, but breast meat works perfectly well.
Garlic cloves bring a sharp, aromatic bite to the blended chili mixture. Toasting them briefly in a dry pan enhances their natural sweetness.
Ground cumin adds a warm, earthy note that ties the meat and dough together. A small pinch goes a very long way in a Tamale Sauce Recipe Easy preparation.
Dried Mexican oregano offers a floral, citrusy aroma that cuts through the heavy fats. Crush the leaves between your fingers to release their essential oils.
Optional Ingredients
Cotija cheese adds a salty, crumbly bite when sprinkled over the top right before eating.
Mexican crema balances the gentle heat of the red chile sauce with its cooling richness.
See Recipe Card Below This Chicken Tamales Post For Ingredient Quantities
How to Make Chicken Tamales
Taking your time with the masa ensures the most tender results possible.
Soak the Husks
Submerge the dry corn husks in a large, deep bowl of very hot water. Place a heavy plate directly on top to keep them completely underwater so they soften properly. Soaking them for at least an hour prevents them from cracking and ruining your Chicken Tamales later.
Simmer the Chiles
Boil the dried guajillo and ancho chiles in a pot of water until they are completely rehydrated and soft. Transfer them to a high speed blender once they are cool enough to handle safely. This vital step unlocks their sweet, earthy flavor profile and softens the tough skins.
Blend the Red Sauce
Process the softened chiles with the garlic, cumin, oregano, and a splash of broth until the mixture is completely smooth. Strain the liquid through a fine mesh sieve to remove any remaining tough bits. You will use part of this beautiful sauce for the meat and part to flavor the dough.
Prepare the Filling
Toss the shredded cooked poultry with most of the strained red chile sauce in a large mixing bowl. Ensure every single piece of meat is generously coated for maximum flavor distribution. Set this aside to marinate and absorb the spices while you prepare the masa dough.
Whip the Masa Dough
Beat the lard in a stand mixer on high speed until it is exceptionally light and airy. Alternate adding the dry masa harina and the warm chicken broth until the dough resembles thick, spreadable hummus. Drop a small piece of the dough into a glass of cold water to verify it floats to the top.
Assemble the Bundles
Spread a thin, even layer of the whipped dough onto the smooth side of a soaked corn husk. Place a generous spoonful of the red Chicken Tamales filling directly in the center of the masa. Fold the sides of the husk inward to enclose the meat, and then tuck the narrow bottom end up securely.
Steam the Batches
Arrange the assembled pieces upright in a large steamer pot over boiling water. Cover the pot tightly with a lid and let them steam undisturbed until the dough easily pulls away from the husk. Serve these hot with extra salsa and a squeeze of fresh lime juice.
Top Tip
Always do the float test. Dropping a tiny ball of masa into a glass of cold water is the ultimate test for readiness. It means you have incorporated enough air into the fat if the dough floats to the top for the perfect Chicken Tamales.
Identify the smooth side of the husk. Corn husks have a rough side with deep ridges and a completely smooth side. The dough will stick stubbornly to the wrapper if you spread it on the textured ridges.
Leave room for steam to circulate. Pack the pot loosely so the hot air can travel freely around every single piece. Tightly wedged bundles will cook unevenly and leave you with raw, dense dough in the center.
Let them rest before serving. The dough needs about fifteen minutes of cooling time to firm up properly after steaming. Your beautifully crafted Chicken Tamales will fall apart into a messy pile if you try to unwrap them while they are boiling hot.
Save the extra broth. You might need slightly more liquid than the recipe calls for depending on your specific brand of masa. Keep an extra cup of warm broth nearby to adjust the consistency if the dough feels too dry.
Do not overfill the wrappers. Adding too much meat makes the folding process incredibly messy and difficult. A single heaping tablespoon of filling is the perfect amount for a standard sized husk.
Use the leftover sauce. Save any extra red chili puree to drizzle over the finished plates at the dinner table. It adds a wonderful moisture and an intense punch of flavor to the cooked meal.
Substitutions and Variations
Green Chicken Tamales
Swap out the red chili puree for a tangy, bright tomatillo salsa verde. This variation pairs beautifully with a dollop of sour cream on top and fresh cilantro.
Sweet Tamales Recipe
Omit the meat entirely and blend sugar, cinnamon, and raisins directly into the masa dough. This creates a wonderful dessert option that pairs perfectly with a hot cup of coffee.
Vegetarian Cheese Version
Replace the poultry with roasted poblano pepper strips and melty Oaxaca cheese. Use a rich vegetable broth in the masa to make the meal entirely vegetarian friendly.
Easy Tamale Casserole Dinner
Skip the rolling process entirely if you are short on time. Layer the dough and the meat filling in a baking dish to create a Quick Chicken Tamale Casserole instead.
Storage and Make-Ahead Instructions
They hold their texture beautifully when stored properly for later.
Refrigerator Storage
Keep your leftover Chicken Tamales in an airtight container in the fridge for up to four days. Leave them completely wrapped in their husks to retain maximum moisture and prevent drying out.
Freezer Storage
Place the fully cooled pieces in a heavy freezer bag and squeeze out all the excess air. They will stay fresh and delicious in the freezer for up to three months.
Reheating on the Stove
Steam the chilled bundles for about fifteen minutes until they are heated completely through to the center. This method restores the original soft texture better than any other technique.
Microwave Reheating
Wrap a single damp paper towel around an unpeeled husk and microwave it on high for two minutes. This creates a quick, localized steam effect for a fast weeknight meal.
What to Serve With Chicken Tamales
Fresh Homemade Salsas
A vibrant pico de gallo or a spicy roasted tomato salsa cuts right through the richness of the dough. The sharp acidity brightens the deep, earthy flavors of the meat.
Authentic Mexican Rice
Fluffy rice cooked with tomatoes, onions, and garlic makes a classic, comforting pairing. The tender grains soak up any extra red sauce left behind on your plate.
Creamy Refried Beans
Smooth pinto beans topped with a little melted cheese provide a wonderful textural contrast. They turn the dish into a massive, restaurant quality dinner experience.
Crisp Cabbage Slaw
A crunchy mix of shredded green cabbage, lime juice, and salt offers a refreshing bite. The cold crunch perfectly balances the hot, dense texture of the main course.
Why I Created This Chicken Tamales Recipe
I spent years relying on my local Mexican bakery for special occasions because the steaming process intimidated me. Every time I tried making them at home, the dough turned out dense, dry, and incredibly frustrating. I finally decided to spend an entire weekend testing different fat ratios and hydration levels to solve the problem once and for all. After making this Chicken Tamales exact batch twelve times, I realized that whipping the lard first is the absolute key to success.
My family immediately noticed the difference when I served the final version at our Sunday dinner. The smell of the earthy chiles simmering on the stove brought everyone into the kitchen, and my husband asked for this three times that week. The tender texture of the masa practically melts in your mouth, and the spiced filling is perfectly balanced. I am thrilled to share this method so you can experience that same culinary victory in your own kitchen.
Similar Recipes You Might Like
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can mix the masa up to two days in advance and keep it tightly covered in the refrigerator. You will likely need to whip in a little extra warm broth before spreading it onto the husks.
Why are my Chicken Tamales dry and crumbly?
No, you probably did not add enough fat or broth to the masa mixture during the whipping stage. The dough must feel very soft, almost like thick peanut butter, before you start assembling.
Do I eat the corn husk wrapper?
No, the husk is simply a natural wrapper used for steaming and shaping the food. You must peel it completely away and discard it before you take a bite.
Can I use olive oil instead of lard?
Yes, you can substitute olive oil or vegetable oil, but the final texture will be noticeably denser. Traditional recipes rely on solid fats to create the lightest, airiest possible result.
More Recipes You'll Love
If you loved the bold, savory flavors in this Chicken Tamales recipe, you will absolutely want to try a few other favorites. A plate of Garlic Butter Shrimp comes together fast when you need a quick protein. You can also roll up some crispy Chicken Taquitos for another fun meal, and sip on a refreshing Paloma Recipe to wash it all down.
The Best Chicken Tamales
Ingredients
Equipment
Method
- Submerge the dry corn husks in a large bowl of very hot water, weighing them down to soak for at least an hour.
- Boil the dried chiles until soft, then transfer them to a blender once cooled.
- Blend the chiles with garlic, cumin, oregano, and broth until smooth, then strain the mixture.
- Toss the shredded chicken with most of the red sauce to coat thoroughly.
- Beat the lard until airy, then alternate adding masa harina and warm broth until it passes the float test.
- Spread the masa onto a soaked husk, add the filling, and fold the sides and bottom inward.
- Steam the bundles upright in a covered pot for ninety minutes until the dough pulls away cleanly.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Chicken Tamales:
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