Chicken Tamales

When it comes to comfort food delights, Chicken Tamales stand out with their tender, flavorful chicken wrapped in a warm, soft masa. The satisfying combination of juicy chicken and green tomatillo sauce makes each bite a burst of savory goodness. Imagine gathering around the table with family and friends, savoring these delicious tamales that bring warmth to any occasion. It’s not just about food; it’s about the memories you’re going to create as you share these little packages of joy.

Thank you for reading this post, don't forget to subscribe!

I first discovered tamales at a local fiesta, enchanted by the vibrant colors and enticing aromas that wafted through the air. Since then, I’ve been eager to recreate that magic in my own kitchen. Making tamales might seem daunting, but with this recipe for green chile chicken tamales, you’ll find it’s quite the opposite! This dish is not only easy to prepare but also budget-friendly and perfect for your next gathering. So grab your ingredients, and let’s whip up something incredible together!

Why You’ll Love This Recipe

• Simple & Quick: Prep time is only about 30 minutes, making this a great choice for a family meal.
• Irresistible Flavor: The blend of green chilies, garlic, and spices makes each tamale bursting with vibrant taste.
• Eye-Catching Appeal: These tamales are not only delicious but beautifully wrapped in corn husks for a festive look.
• Flexible Serving: Perfect for parties, holiday gatherings, or cozy weeknight dinners!
• Diet-Friendly Options: Easily adaptable for gluten-free diets by using corn masa flour.

Ingredients You’ll Need

• 1.5 pounds boneless, skinless chicken breast: This lean meat is perfect for shredding and absorbs flavor beautifully.
• 1 head of garlic, cut in half lengthwise: Roasting enhances its sweetness, adding depth to the filling.
• 1 large white onion, peeled: Provides a savory base for both the broth and filling.
• 1 teaspoon chicken bouillon: Elevates the broth’s flavor; feel free to use homemade if you have it.
• 8 cups water: Needed to cover the chicken while cooking for the broth.
• 6-7 large tomatillos, peeled and quartered: Adds a tangy freshness essential to the green salsa.
• 1 large white onion, peeled and halved: Used in the salsa for flavor.
• 6 cloves garlic, peeled: More flavor for that divine green sauce.
• 2 jalapeños: For a spicy kick—adjust to taste depending on your spice preferences.
• 1 serrano chile: Adds more heat and complexity to the salsa mix.
• 4 ½ cups chicken broth: Homemade or store-bought; it’s indispensable for cooking and adding moisture.
• 1 teaspoon salt: For seasoning the chicken and broth.
• 1 bunch of cilantro: Fresh herbs jazz up the sauce and make it vibrant.
• 1 teaspoon ground cumin: Gives a warm, earthy flavor that pairs beautifully with chicken.
• 3/4 cup vegetable shortening: Keeps the masa soft and airy.
• 4 cups instant yellow corn masa flour (Maseca brand preferred): Ensures the perfect tamale consistency.
• 1 teaspoon baking powder: Helps the masa rise, resulting in a light texture.
• 1 teaspoon salt: For seasoning the masa dough.
• 5-7 cups chicken broth from the boiled chicken: The best way to ensure a flavorful masa.
• 30 corn husks: Essential for wrapping; soaking them softens them for easier handling.
• 10 ounces queso fresco (Cacique brand preferred): This crumbled cheese adds creaminess to the filling.

How to Make Chicken Tamales

1. Soak the husks: Separate the corn husks and remove any silky threads. Boil 8 cups of water in a stockpot, then remove from heat. Add the husks and let them soak for at least 1 hour.
2. Cook the chicken: In a medium saucepan, combine chicken, garlic, onion, chicken bouillon, and 6 to 8 cups water. Ensure it covers the chicken by about an inch. Bring to a boil and cook until the chicken is fully cooked, about 10 to 12 minutes.
3. Prepare the broth: Transfer the chicken to a plate and strain the broth through a fine mesh strainer, reserving it.
4. Make the salsa: Meanwhile, in a separate pot, cook tomatillos, halved onion, garlic cloves, jalapeños, serrano, and salt in the reserved chicken broth. Bring to a boil for about 10 minutes, until tomatillos turn yellow.
5. Blend the salsa: Strain the vegetables and transfer them into a blender. Add cilantro and cumin, letting it cool for about 10-15 minutes before blending into a smooth sauce.
6. Combine chicken and sauce: Pour the mixture into a large bowl, reserving ¾ cup for the masa. Shred the cooled chicken and mix it with the green sauce along with queso fresco. If the filling seems dry, add warm broth a little at a time, adjusting the salt to taste.
7. Prepare the masa: In a stand mixer, whip the shortening until fluffy and smooth—around 5 minutes should do it. In another bowl, combine masa flour, baking powder, and salt. Gradually mix it into the whipped shortening until fully incorporated.
8. Add broth to the masa: With the mixer on low, slowly add chicken broth until a dough forms. Increase speed to medium and beat for about 10 minutes until light and fluffy. Incorporate the reserved ¾ cup green sauce and mix again on medium-low, tasting and adjusting salt as necessary. Cover with a damp paper towel.
9. Assemble the tamales: Pat a soaked corn husk dry and lay it rough side up in your palm or on a flat surface. Spread 2 to 3 tablespoons of masa on the lower half, leaving a small border. Add 1 to 2 tablespoons of chicken filling down the center. Fold the sides of the husk in, then fold the pointy end up like a burrito. Repeat with the remaining tamales and discard any leftover masa.
10. Steam the tamales: Add water to a large pot and set a steamer basket inside, placing a few pieces of soaked husk in the bottom. Arrange the tamales with the open side up around the basket, tucking extras down the sides. Cover and bring to a simmer over medium-high heat. Steam for about 1 hour, adding water every 15 to 20 minutes as needed. Do not pour water over the tamales.
11. Check for doneness: Remove one tamale and carefully peel back the husk. If it separates cleanly, they’re ready! If not, steam for another 15 minutes.
12. Let them rest: Allow the tamales to rest for 15 to 30 minutes before serving them up, making them even more delicious!

Storing & Reheating

To store your delicious tamales at room temperature, they’ll keep for about 1 to 2 days. If you want to extend their shelf life, transfer them to the fridge in an airtight container for up to a week. For longer storage, freeze tamales with parchment paper between each one to prevent sticking. They can last up to 3 months in the freezer. When you’re ready to enjoy them, steam or microwave until heated through—just be aware that the texture may change slightly. A little drizzle of broth can help refresh them!

Chef’s Helpful Tips

• Ensure your masa is well-beaten; this is key to light and fluffy tamales.
• Don’t overfill your husks; it makes wrapping difficult and can lead to leaks during steaming.
• Use warm chicken broth for both the filling and the masa to keep everything moist and flavorful.
• Experiment with different types of chiles for varying heat levels in your sauce.
• If the first tamale doesn’t come out perfectly, don’t fret! It’s all about practice.

There you have it—a wonderful recipe for Chicken Tamales that brings a touch of tradition to your table, wrapped in layered flavors and delightful textures. This is a dish that invites creativity—feel free to substitute or experiment with different ingredients based on your taste preferences or dietary needs. Enjoy the comforting flavors, and I can’t wait for you to try this recipe and perhaps make it your own!

Recipe FAQs

Can I use another type of meat for the tamales?

Absolutely! While chicken is a favorite, feel free to substitute it with pork, beef, or even veggies for a vegetarian version. Just ensure you adjust the cooking times as necessary.

What can I use if I don’t have corn husks?

If you can’t find corn husks, try parchment paper or aluminum foil to wrap the tamales. While it might slightly change the flavor, they will still be delicious.

How do I know when the tamales are done?

Tamales are cooked when the masa pulls away cleanly from the husk. If it sticks, they need a little more time in the steamer.

How can I make these tamales vegan?

To make vegan tamales, simply substitute the chicken with a combination of beans, mushrooms, or jackfruit, and use vegetable shortening in the masa. You can also replace queso fresco with a vegan cheese alternative.

Print