Description
A comforting and flavorful recipe for authentic chicken tamales, perfect for family gatherings and celebrations.
Ingredients
Scale
- 2 cups masa harina
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup vegetable shortening (softened)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups cooked shredded chicken
- 1 cup red salsa (or green salsa)
- 1 cup cheese (optional)
- 20 pieces dried corn husks (soaked in warm water for 30 minutes)
Instructions
- Soak the dried corn husks in warm water for 30 minutes until pliable.
- Combine the masa harina, baking powder, and salt in a large bowl.
- Beat the softened vegetable shortening in a separate bowl until fluffy, about 2-3 minutes.
- Gradually add the masa harina mixture to the shortening while alternating with the chicken broth. Mix until thoroughly combined.
- Taste the masa and adjust seasoning if necessary.
- Stir in the cooked shredded chicken and salsa until evenly distributed.
- Lay a soaked corn husk on a flat surface with the wider end facing you.
- Spread about 1/4 cup of the masa mixture on the lower two-thirds of the husk.
- Add a spoonful of cheese (if using) on top of the masa layer.
- Fold the sides of the corn husk inwards over the filling, then fold the bottom up to seal.
- Repeat this process with the remaining corn husks and filling.
- Set the tamales upright in a large steamer pot.
- Cover with a wet cloth or more corn husks.
- Steam for about 90 minutes, or until the masa easily separates from the husk.
- Allow to cool slightly before serving. Enjoy warm with extra salsa!
Notes
Keep husks moist while working and experiment with different fillings for variety.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg