Chicken Tamales Recipe

Chicken Tamales Recipe Hi, I’m Asmaa. I’m 29 years old, and some of my happiest memories are from the kitchen, standing beside my mom as she showed me how to stir, season, and taste with care. I finally tried this chicken tamales recipe I’d pinned long ago, one that reminded me of her cooking. The first bite felt warm, gentle, and familiar just like home. If you’ve saved this one too, make it today and let me know how it feels to taste a little nostalgia.

Why You’ll Love This Chicken Tamales Recipe

You’ll fall in love with this recipe because it’s both authentic and approachable. The masa is soft and flavorful, the chicken stays juicy, and the green chile sauce adds a tangy kick that wakes up your taste buds. It’s a forgiving recipe that turns into a weekend ritual — one that fills your kitchen with laughter, aromas, and anticipation. These tamales are great for a cozy dinner or a make-ahead meal that tastes even better the next day.

Ingredients Detailed

For the Corn Husks

• 50 corn husks (about ½–¾ pound): The vessel that holds everything together; soft and pliable once soaked.
• Hot water: To soften the husks and make them easy to fold.

For the Green Chile Sauce (Chile Verde)

• 8 ounces tomatillos, husked and rinsed: Bright and tangy, they form the base of the sauce.
• 2 jalapeño peppers, stems removed: Add mild heat and flavor depth.
• 2 poblano peppers, stems removed: Earthy and smoky, they balance the spice.
• 1 serrano pepper, stem removed (optional): For a bit of fire, if you like things bold.
• 1 medium onion, chopped: Adds sweetness and body.
• 1 clove garlic: The heart of every good sauce.
• 2 teaspoons kosher salt: Brings the flavors together.
• 1 cup water: Helps blend the sauce into a silky, pourable texture.

For the Chicken

• 2½ pounds boneless skinless chicken thighs, finely chopped: Juicy and tender, perfect for filling.
• 2 tablespoons cooking oil: Helps brown the meat for rich flavor.
• 1 teaspoon kosher salt: Enhances the natural savoriness.
• 1 tablespoon lime juice: Adds brightness and balance.

For the Tamale Dough (Masa)

• 8¼ cups masa harina: The soul of every tamale — soft, earthy, and comforting.
• 1¾ tablespoons fine salt: To season the dough just right.
• 1 tablespoon baking powder: Keeps the masa light and fluffy.
• 1¾ cups canola oil: Gives richness without being greasy.
• 6½ cups chicken broth: Brings moisture and savory depth.

Directions (Step-by-Step Cooking Guide)

Step 1: Prep the Corn Husks

Place the corn husks in a large bowl or pot and pour hot water over them until fully submerged. Cover and let soak for about an hour until soft and flexible. This will make them easy to fold later.

Step 2: Roast the Peppers and Tomatillos

Spread the tomatillos, jalapeños, poblanos, and serrano (if using) on a greased baking sheet. Broil for about 10 minutes, turning halfway through, until the skins blister and char slightly — that’s where the deep flavor comes from.

Step 3: Make the Green Chile Sauce

Cover the roasted vegetables for 10 minutes to steam, then peel off as much skin as possible. Add them to a blender with onion, garlic, salt, and water. Blend until smooth and vibrant green. The aroma will fill your kitchen with fresh, roasted goodness.

Step 4: Cook the Chicken

Heat oil in a large pot over medium-high heat. Add the chopped chicken and season with salt. Cook until the chicken loses its pink color, then pour in the green chile sauce. Simmer uncovered for about 15 minutes until tender. Stir in lime juice for a bright finish.

Step 5: Make the Masa Dough

In a large bowl, mix masa harina, salt, and baking powder. Add the canola oil and work it through your fingers until crumbly and moist. Slowly pour in chicken broth and mix until the dough feels soft and spreadable — like thick hummus. It should hold together easily but not feel sticky.

Step 6: Assemble the Tamales

Pat the soaked corn husks dry. Take one and spread a thin, even layer of masa on the smooth side, leaving the top third empty. Spoon a bit of chicken filling into the center — not too much! Fold the sides over, then fold the bottom tip up. You can tie them with a strip of husk for a pretty finish, though it’s optional.

Step 7: Steam the Tamales

Fill the bottom of a steamer pot with water and insert the rack. Stand the tamales upright with the open ends facing up. Cover tightly and steam for about 3½ hours, or until the masa easily pulls away from the husk. Let cool for a few minutes before serving — they’ll firm up beautifully.

Cultural or Technique Note

Tamales are one of Mexico’s most beloved traditional dishes — often made in big batches during holidays, weddings, and family gatherings. The process is slow and communal, filled with storytelling and laughter. Each tamale is wrapped with care, representing both patience and celebration. Making them is as much about the experience as the meal itself.

Serving Suggestions

• With a drizzle of crema or sour cream and fresh cilantro
• Alongside Mexican rice or refried beans
• With a cup of hot atole or champurrado
• Topped with extra green chile sauce for extra flavor

Pro Tips for Success

• Soak the corn husks long enough — they should bend easily without tearing.
• Spread the masa thinly; too thick and the tamales will taste dense.
• Taste your green chile sauce before adding — adjust salt or spice to your liking.
• Don’t rush the steaming; slow and steady cooking keeps them tender.
• If you’re cooking solo, prep the filling and masa a day ahead to save time.
• Freeze extras! They reheat beautifully for a quick meal later.

Common Mistakes to Avoid

Overfilling tamales: The filling can burst out during folding. Use less than you think.
Dry masa: If your dough cracks, add a splash more broth until soft.
Skipping the resting time: Let tamales cool before unwrapping — it helps them firm up.
Understeaming: If the masa sticks to the husk, steam longer until it separates cleanly.
Not sealing the pot tightly: Steam escaping can delay cooking.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Keep airtight for up to 2 months.
Reheat: Steam on low heat or warm in the oven with a splash of broth to keep them moist.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken breasts instead of thighs?
Yes, though thighs stay juicier. If using breasts, keep an eye on them so they don’t dry out.

Q2: Can I make the masa dough ahead of time?
Definitely! You can make it up to 3 days in advance and refrigerate it in an airtight container.

Q3: What if my tamales take too long to cook?
they’re still soft after the suggested time, just steam them a bit longer. Humidity and pot size can affect timing.

Q4: Are chicken tamales gluten-free?
Yes! Masa harina is naturally gluten-free, making this recipe a perfect option for those avoiding wheat.

Q5: Can I freeze cooked tamales?
Absolutely. Once cooled, wrap them individually and freeze. They’ll taste fresh again after reheating.

Closing Paragraph

There’s nothing quite like opening a freshly steamed tamale and letting that fragrant burst of chile and masa fill the air. These chicken tamales are cozy, flavorful, and full of tradition — a dish that connects generations and fills the table with joy. Whether you share them with family or save them for later, they’re a true labor of love that’s worth every minute.

Final Thoughts

When I make these tamales, I always think of the laughter echoing through my kitchen and the little moments between folding husks and tasting the sauce. They remind me that food can be both grounding and joyful — a bridge between comfort and celebration. I hope your home smells amazing while these cook and that your first bite feels like warmth itself.