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Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breast
- 1 head of garlic cut in half lengthwise
- 1 large white onion peeled with ends cut off
- 1 teaspoon chicken bouillon
- 8 cups water (or enough to cover the chicken with 1 inch to spare)
- 6–7 large tomatillos peeled, washed, and quartered
- 1 large white onion peeled and halved
- 6 cloves garlic peeled
- 2 jalapeños stems removed
- 1 serrano chile stems removed
- 4 ½ cups chicken broth
- 1 teaspoon salt
- 1 bunch of cilantro
- 1 teaspoon ground cumin
- 3/4 cup vegetable shortening
- 4 cups instant yellow corn masa flour (maseca brand preferred)
- 1 teaspoon baking powder
- 1 teaspoon salt plus more to taste
- 5–7 cups chicken broth from boiled chicken
- 30 corn husks
- 10 ounces queso fresco (cacique brand preferred)
Instructions
- Soak the husks: Separate the corn husks and remove any silky threads. Bring 8 cups of water to a boil in a stockpot, remove from heat, and add the husks. Let soak for at least 1 hour.
- Cook the chicken: Add the chicken, garlic, onion, bouillon, and 6 to 8 cups of water to a medium saucepan. Ensure water sits about an inch above the ingredients. Bring to a boil and cook until the chicken is done, about 10 to 12 minutes.
- Transfer the cooked chicken to a plate. Strain the broth through a fine mesh strainer and reserve.
Notes
Make sure to soak the corn husks well for easier wrapping of tamales.
Feel free to adjust the level of spice by adding more or fewer chiles according to your taste.
Leftover broth can be used for soups or sauces.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Main Dishes
- Method: Boiling and Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 180
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg