When the sun dips low and the evenings grow crisp, I find myself craving the warmth of home-cooked meals that wrap around me like a cozy blanket. That’s when my thoughts drift to these Chicken Tamales, a vibrant dish that transforms ordinary evenings into a festive gathering.
I remember the first time I attempted to make them—my kitchen filled with the delightful scent of roasted tomatillos and peppers, teasing my taste buds to brace for something special. The process may seem lengthy at first glance, but trust me, the love and heart you pour into each tamale is worth every minute.
Why settle for another night of takeout when you can create an authentic dish that’s not only bursting with flavor but also allows you to gather loved ones for that shared experience of cooking, feasting, and creating memories? Join me on this culinary adventure as we dive into the art of tamale-making, ensuring you elevate your next meal into a true celebration!
Why love Chicken Tamales so much?
Hearty warmth: When you bite into these tamales, the flavors of chicken and peppers meld together, creating a delightful taste that’s perfect for chilly nights.
Hands-on fun: Making tamales is much more than cooking—it’s an enjoyable experience to share with family or friends, turning meal prep into a joyous occasion.
Versatile filling: Feel free to play with different ingredients! You can substitute the chicken with veggies or beef, making it a dish for everyone.
Feed a crowd: With around 45 tamales per batch, you can serve up to a large gathering or meal prep for the week ahead.
Satisfyingly unique: Unlike fast food, these tamales deliver an authentic taste of Mexico straight to your kitchen, elevating your culinary repertoire.
Chicken Tamales Ingredients
For the Tamales
• 50 corn husks – Soaking them in hot water makes them pliable for wrapping.
• hot water – This is essential for softening the corn husks before assembly.
• 8 ounces tomatillos – Their tangy flavor adds a bright note to the filling.
• 2 jalapeno peppers – For a mild heat that enhances the overall taste.
• 2 poblano peppers – Their rich, smoky flavor complements the chicken perfectly.
• 1 serrano pepper – Adds a touch of spiciness to elevate your Chicken Tamales.
• 1 medium onion, chopped – Brings sweetness and depth to the filling.
• 1 clove garlic – A must-have for that aromatic and savory kick.
• 2 teaspoons kosher salt – Enhances flavors in both the filling and masa.
• 1 cup water – Used for blending the green sauce smoothly.
For the Filling
• 2 1/2 pounds boneless skinless chicken thighs – Tender and juicy, perfect for shredding.
• 2 tablespoons cooking oil – Helps to brown the chicken beautifully.
• 1 teaspoon kosher salt – Season to taste as you cook the chicken.
• 1 tablespoon lime juice – Adds a fresh zing that brightens the filling.
For the Masa
• 8 1/4 cups masa harina – The foundation of your tamales that gives them that classic texture.
• 1 3/4 tablespoons fine salt – Essential for flavoring the dough.
• 1 tablespoon baking powder – Ensures a light and fluffy masa.
• 1 3/4 cups canola oil – Keeps the masa moist and easy to spread.
• 6 1/2 cups chicken broth – Instead of water, this adds deep, savory flavor to the masa mix.
Gather your ingredients, and let’s embrace the art of making Chicken Tamales that are sure to steal the show at your next meal!
How to Make Chicken Tamales
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Soak the husks: Start by adding the corn husks to a large bowl or pot. Pour enough hot water over them to cover completely. Cover with aluminum foil and let them soak for 1 hour to soften.
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Broil the vegetables: Spray a large baking sheet with nonstick cooking spray. Place the tomatillos, jalapeños, poblanos, and serrano peppers on this sheet. Broil on high for 10 minutes, turning them halfway through for even roasting.
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Prep the roasted veggies: After broiling, cover the baking sheet with aluminum foil or plastic wrap. Let it sit for 10 minutes, then uncover and remove skins from the peppers and tomatillos. Feel free to take out the seeds.
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Blend the filling: Combine the roasted tomatillos, peppers, onion, garlic, salt, and water in a large blender. Blend until smooth, then set aside your flavorful green sauce.
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Cook the chicken: Heat oil in a Dutch oven or large pot over medium-high heat. Add the chicken, season with salt, and cook for about 15 minutes, stirring occasionally, until it’s no longer pink.
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Simmer the filling: Pour in the green chile sauce and bring to a boil. Once boiling, reduce the heat and let it simmer uncovered for 15 more minutes. Adjust the salt to taste and stir in lime juice before removing from heat.
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Prepare the masa: In a large mixing bowl, add masa harina, salt, and baking powder. Mix well using your hands for a uniform texture.
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Combine ingredients: Pour in the canola oil and blend until everything is well incorporated. The dough should feel a bit crumbly yet hold together when pressed.
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Add broth to the dough: Gradually mix in the chicken broth and knead for about 3-5 minutes until the dough is soft and spreadable. Adjust the consistency with more broth or masa harina if necessary.
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Ready the corn husks: Drain the soaking water from the corn husks and pat them dry. Place them flat on a baking sheet for easy access during assembly.
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Fill the tamales: With the smooth side of a corn husk facing up, place a heaping spoonful of masa in the middle. Spread it thin, leaving the top 1/3 empty for folding.
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Add chicken filling: Scoop about one tablespoon of the green chile chicken mixture into the center of the masa on the husk. Remember not to overfill!
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Fold the tamales: Fold the long edges of the corn husk inwards like a book, then fold up the bottom point to close. You can tie it with a strip of corn husk for extra security.
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Steam the tamales: Fill your steamer pot with water, insert the steamer, and arrange the tamales upright with the open end facing up.
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Cook with care: Cover tightly with a lid and place over medium-high heat. Steam for 3 1/2 hours, or until the masa easily pulls away from the husks.
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Cool and serve: Once cooked, carefully remove tamales and let them sit for 3 minutes to cool. Then, enjoy these delicious Chicken Tamales!
Optional: Top with fresh cilantro or a drizzle of crema for added flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Tamales
Fridge: Store leftover Chicken Tamales in an airtight container for up to 3 days. Reheat them in the microwave or steam for a few minutes to bring back their delicious flavor.
Freezer: Wrap each tamale in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge before steaming.
Reheating: To reheat tamales from the fridge, steam them for about 15-20 minutes. If they’re frozen, steam for approximately 30-35 minutes. Ensure they’re heated through before serving for optimal taste.
Storage Tip: Always separate layers of tamales with parchment paper if stacking to prevent sticking, ensuring your Chicken Tamales stay perfectly intact for your next meal!
Chicken Tamales Variations
Feel free to get creative with these variations that can add a delightful twist to your Chicken Tamales!
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Vegetarian: Substitute chicken with shredded jackfruit or a mix of sautéed mushrooms and bell peppers for a hearty, plant-based option. This keeps all the flavors while making it perfect for vegetarians.
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Spicy: Add more heat with diced serrano peppers mixed into the chicken filling. A little extra spice brings the vibrant flavors to life and leaves you craving more!
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Cheesy: Incorporate shredded cheese, such as Oaxaca or Monterey Jack, into the filling for a creamy experience. This melty addition creates a delightful contrast with the spicy chicken.
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Sweet Corn: Add a cup of sweet corn kernels to the masa for a subtly sweet and delightful crunch. The natural sweetness pairs beautifully with the savory filling.
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Smoky Flavor: Spice it up with some smoked paprika or chipotle powder in the chicken filling for that extra depth. It brings a rich, smoky essence to your tamales that’s hard to resist.
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Herbed Masa: Incorporate fresh herbs like cilantro or oregano into the masa mixture. This infuses a fresh aroma and taste that’s sure to elevate the overall flavor profile.
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Nutty: Swap canola oil with a light olive or avocado oil for a richer flavor infusion. The subtle nuttiness enhances the overall taste without overpowering.
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Garnish: Top with fresh avocado slices or a dollop of sour cream when serving. These garnishes elevate the presentation and add a rich creaminess to each bite!
Make Ahead Options
These Chicken Tamales are perfect for those busy weeknights when you want a homemade meal without the time crunch! You can prepare the filling and masa mixture up to 3 days in advance. Simply cook the chicken and blend the sauce, then store them separately in airtight containers in the refrigerator. The masa can also be prepped ahead and refrigerated, just ensure to keep it well-sealed to prevent drying out. When you’re ready to enjoy, assemble the tamales and steam them fresh—this way, they retain all their delightful flavors and textures, ensuring that each bite is just as delicious as if they were made that day.
Expert Tips for Chicken Tamales
- Soak the husks well: Don’t rush the soaking process! Ensuring corn husks are soft makes wrapping much easier and ensures a delicious result.
- Roasting is key: Roasting your tomatillos and peppers amplifies their flavors. Skipping this step may lead to a bland filling—don’t skip it!
- Avoid overfilling: When adding the chicken filling, remember that less is more! Overfilling tamales can lead to a messy cooking process and they may burst.
- Steam correctly: Ensure your steamer pot has enough water to avoid burning. Check halfway through to top off if necessary for consistent steaming.
- Taste as you go: Don’t forget to taste your chicken filling before sealing the tamales! Adjust the seasoning with more salt or lime juice if needed, ensuring your Chicken Tamales are full of flavor.
What to Serve with Chicken Tamales?
As you savor the delightful flavors of homemade tamales, consider a few perfect pairings to create a well-rounded meal.
- Mexican Street Corn: This creamy, spicy corn dish complements the savory tamales with its sweetness, creating a delightful contrast.
- Black Bean Salad: Bright and refreshing, this salad adds a crisp texture and zesty flavor that elevates your tamale experience.
- Guacamole: The rich creaminess of fresh guacamole brings balance to the spicy filling of the tamales, enhancing every bite.
- Pico de Gallo: The fresh, tangy taste of this salsa, packed with tomatoes and cilantro, offers a lovely pop of flavor that brightens the meal.
- Cilantro Lime Rice: Fluffy and fragrant, this rice dish complements the hearty tamales, creating a comforting and satisfying combination.
Don’t forget a refreshing beverage! Pair your meal with a chilled horchata or a tart margarita for a fabulous fiesta feel. These choices make your Chicken Tamales not just a dish, but a full culinary celebration!
Chicken Tamales Recipe FAQs
How do I know if my tomatillos and peppers are ripe?
Absolutely! Look for tomatillos that are firm, plump, and have a vibrant green color, avoiding any with dark spots or blemishes. For peppers, choose those that are shiny and smooth. They should feel heavy for their size and have a slight give when pressed, indicating freshness.
What’s the best way to store leftover Chicken Tamales?
Leftover Chicken Tamales can be stored in the fridge in an airtight container for up to 3 days. Simply reheat them in the microwave for about 1-2 minutes or steam them for a few minutes to bring back their fluffy texture—trust me, this makes a world of difference in flavor!
Can I freeze my Chicken Tamales? If so, how?
Yes, you can absolutely freeze your Chicken Tamales! Wrap each tamale in plastic wrap individually, then place them in a freezer-safe bag. For optimal taste, enjoy them within 3 months. When you’re ready to savor them again, thaw overnight in the fridge and steam them for about 30-35 minutes until warmed through.
What if my masa dough is too dry or too wet?
Don’t worry, it’s an easy fix! If your masa dough feels too dry, gradually add more chicken broth, a tablespoon at a time, while kneading until it becomes soft and spreadable. Conversely, if it’s too wet, sprinkle in a bit more masa harina and mix until you achieve that perfect consistency—soft, yet holding its shape!
Are these Chicken Tamales pet-friendly?
Very important question! Chicken Tamales are not suitable for pets due to the spices and ingredients like garlic and onion, which can be harmful to them. Always be cautious about what you share at the dinner table—it’s best to stick to pet-friendly treats instead!
How long do I need to steam the Chicken Tamales for?
Cook your Chicken Tamales in the steamer for about 3 1/2 hours. To check for doneness, remove one tamale and gently open it; the masa should easily separate from the corn husk. If it doesn’t, give them a little more time steaming. Enjoy the lovely aroma while you wait!
Mouthwatering Chicken Tamales that Steal the Show
Ingredients
Equipment
Method
- Soak the husks: Start by adding the corn husks to a large bowl or pot. Pour enough hot water over them to cover completely. Cover with aluminum foil and let them soak for 1 hour to soften.
- Broil the vegetables: Spray a large baking sheet with nonstick cooking spray. Place the tomatillos, jalapeños, poblanos, and serrano peppers on this sheet. Broil on high for 10 minutes, turning them halfway through for even roasting.
- Prep the roasted veggies: After broiling, cover the baking sheet with aluminum foil or plastic wrap. Let it sit for 10 minutes, then uncover and remove skins from the peppers and tomatillos. Feel free to take out the seeds.
- Blend the filling: Combine the roasted tomatillos, peppers, onion, garlic, salt, and water in a large blender. Blend until smooth, then set aside your flavorful green sauce.
- Cook the chicken: Heat oil in a Dutch oven or large pot over medium-high heat. Add the chicken, season with salt, and cook for about 15 minutes, stirring occasionally, until it’s no longer pink.
- Simmer the filling: Pour in the green chile sauce and bring to a boil. Once boiling, reduce the heat and let it simmer uncovered for 15 more minutes. Adjust the salt to taste and stir in lime juice before removing from heat.
- Prepare the masa: In a large mixing bowl, add masa harina, salt, and baking powder. Mix well using your hands for a uniform texture.
- Combine ingredients: Pour in the canola oil and blend until everything is well incorporated. The dough should feel a bit crumbly yet hold together when pressed.
- Add broth to the dough: Gradually mix in the chicken broth and knead for about 3-5 minutes until the dough is soft and spreadable. Adjust the consistency with more broth or masa harina if necessary.
- Ready the corn husks: Drain the soaking water from the corn husks and pat them dry. Place them flat on a baking sheet for easy access during assembly.
- Fill the tamales: With the smooth side of a corn husk facing up, place a heaping spoonful of masa in the middle. Spread it thin, leaving the top 1/3 empty for folding.
- Add chicken filling: Scoop about one tablespoon of the green chile chicken mixture into the center of the masa on the husk. Remember not to overfill!
- Fold the tamales: Fold the long edges of the corn husk inwards like a book, then fold up the bottom point to close. You can tie it with a strip of corn husk for extra security.
- Steam the tamales: Fill your steamer pot with water, insert the steamer, and arrange the tamales upright with the open end facing up.
- Cook with care: Cover tightly with a lid and place over medium-high heat. Steam for 3 1/2 hours, or until the masa easily pulls away from the husks.
- Cool and serve: Once cooked, carefully remove tamales and let them sit for 3 minutes to cool. Then, enjoy these delicious Chicken Tamales!