Chicken tamales are a beloved traditional Mexican dish that brings family and friends together. Making tamales might seem intimidating at first, but with the right steps and a little patience, you can create tender, flavorful chicken tamales right in your own kitchen. Let’s walk through the process in a friendly, easy-to-follow way.
What You’ll Need to Make Chicken Tamales
Before we dive into the recipe, here’s a quick rundown of the main ingredients and tools:
– Corn husks (dried, soaked to soften)
– Masa harina (corn flour specially for tamales)
– Chicken (usually thighs or breasts, cooked and shredded)
– Chicken broth or stock
– Shortening or lard (for the dough)
– Seasonings and spices (garlic, onion, salt, and optional chiles)
– Olives or other fillings (optional)
– A large pot with a steamer basket
Step 1: Prepare the Corn Husks
Start by soaking the dried corn husks in warm or hot water for at least 30 minutes to 2 hours. This softens them and makes them pliable for wrapping the tamales. Keep them covered with a damp towel to prevent drying out while you prepare the other ingredients.
Step 2: Cook and Shred the Chicken
Place chicken pieces (bone-in or boneless) in a pot with water, onion, garlic, and salt. Bring to a boil, then simmer until the chicken is tender—about 45 to 60 minutes. Remove the chicken, let it cool, then shred it finely. Reserve the cooking broth for making the masa dough and filling sauce.
Step 3: Make the Masa Dough
The masa dough is the heart of the tamale. Beat shortening or lard until fluffy, then gradually mix in masa harina alternated with warm chicken broth. The dough should be light and spreadable but firm enough to hold its shape. A classic test is to drop a small piece of dough in cold water—if it floats, it’s ready.
Step 4: Prepare the Chicken Filling
Cook the shredded chicken with seasonings and a sauce made from the reserved broth. Some recipes use a green chile sauce made from roasted tomatillos and peppers, while others prefer a red chile sauce or a simple thickened broth with flour. Simmer the filling until thick and flavorful.
Step 5: Assemble the Tamales
Lay a softened corn husk flat and spread about 3 tablespoons of masa dough on the wider end, leaving a half-inch border on the sides. Add 2 tablespoons of chicken filling on top of the masa, and optionally, a few olives or other fillings. Fold the long sides of the husk over the filling, then fold up the narrow end. Tie the tamale with a strip of husk to secure it.
Step 6: Steam the Tamales
Place the tamales upright in a steamer basket over boiling water. Cover with a damp cloth and a lid. Steam for about 45 minutes to 1.5 hours, adding water as needed to maintain steam. The tamales are done when the masa easily peels away from the husk and feels firm to the touch.
Tips for Perfect Chicken Tamales
– Soak husks well: This prevents cracking and makes wrapping easier.
– Test masa dough float: This ensures the right texture for light, fluffy tamales.
– Shred chicken finely: Small pieces blend better with the masa and sauce.
– Keep tamales upright while steaming: This helps even cooking and prevents filling from leaking.
– Make extra: Tamales freeze well and are great for future meals.
Chicken tamales are a labor of love but well worth the effort. Whether you’re making them for a festive occasion or a cozy family dinner, these tamales bring warmth and tradition to your table. Enjoy the process and the delicious results!
Make your next meal special by trying this classic recipe—you’ll be proud of your homemade chicken tamales!