Authentic Chicken Tamales
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recipe
Prep time
90
m
Total time
3
h
Yields
10
Servings
Chicken Tamales with Yellow Corn Masa are a traditional favorite made with shredded chicken and a mild red chile sauce, all wrapped in soft corn husks. Prepared with La Campera Tortilla Factory Yellow Corn Masa, the masa is smooth, easy to work with, and steams up perfectly. Ideal for holiday or year round this recipe delivers authentic flavor in a simple, satisfying way meant to be shared. To find stores that carry La Campera Tortilla Factory products, visit our Where to Buy page.
Ingredients
2 1/2
Lbs.
2 1/2 lbs. of chicken (thighs or breasts)
3/4
3/4 medium white onion
4
4 garlic cloves
2
Tsp.
2 teaspoons salt, divided
Water (for cooking the kitchen)
8
4 dried guajillo chiles, stems and seeds removed
2
Tsp.
2 dried ancho chiles, stems and seeds removed
3
Cups
3 cups of chicken broth (reserved from cooking the chicken)
4
Cups
4 cups of La Campera Yellow Corn Masa
1
Cup
1 cup of lard or vegetable shortening
1 1/2
Tsp.
1 1/2 teaspoons baking powder
30
30 corn husks
Directions
Step
1
Place the chicken, ½ onion, 3 garlic cloves, and 1 teaspoon of salt in a large pot. Cover with water and simmer for 25–30 minutes, until fully cooked. Remove the chicken, shred it finely, and reserve 2 cups of the broth.
Step
2
Soak the guajillo and ancho chiles in hot water for 10 minutes until softened. Drain and blend with the ¼ onion, remaining garlic clove, remaining salt, and chicken broth until smooth. Simmer the sauce for 5–7 minutes, then mix it with the shredded chicken. Set aside.
Step
3
In a large bowl, beat the lard or shortening until fluffy. Add the La Campera Yellow Corn Masa, baking powder, and salt. Gradually mix in the warm broth until the masa is soft, smooth, and easy to spread.
Step
4
Spread 2–3 tablespoons of masa onto the center of each corn husk. Add 1–2 tablespoons of the chicken filling. Fold the sides inward, then fold the bottom up to enclose.
Step
5
Arrange the tamales upright in a steamer. Steam over simmering water for 60–75 minutes, checking occasionally and adding water as needed, until the masa pulls away easily from the husk.
Step
6
Let the tamales rest for 5–10 minutes before serving.
Chicken thighs are a good option because they stay moist, but chicken breasts also work well. Either option will work, as long as the chicken is cooked until tender and finely shredded.
Tamales are ready when the masa pulls away easily from the corn husk and is firm but still tender. If the masa is sticky, continue steaming and check again after 10 minutes.
Chicken tamales pair well with salsa roja or salsa verde, or crema, but feel free to add your favorite toppings.
