Authentic Mexican Chicken Tamale Recipe

Ingredients

• 2 cups (400g) masa harina (corn flour) 2 cups (400g) masa harina (corn flour)
• 1 ½ cups (355ml) chicken broth 1 ½ cups (355ml) chicken broth
• 1 cup (240ml) vegetable shortening 1 cup (240ml) vegetable shortening
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (300g) cooked shredded chicken 2 cups (300g) cooked shredded chicken
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• ½ teaspoon garlic powder ½ teaspoon garlic powder
• ½ teaspoon onion powder ½ teaspoon onion powder
• ½ teaspoon dried oregano ½ teaspoon dried oregano
• ½ teaspoon black pepper ½ teaspoon black pepper
• 1 cup (240ml) salsa verde (for serving) 1 cup (240ml) salsa verde (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, chicken broth, vegetable shortening, baking powder, and salt. Mix well until a soft dough forms.
2. 2.
   In a separate bowl, combine the shredded chicken, chili powder, cumin powder, paprika, garlic powder, onion powder, dried oregano, and black pepper. Mix until the chicken is well coated with the spices.
3. 3.
   Take a corn husk and spread a thin layer of the masa dough onto it, leaving a border around the edges. Spoon a small amount of the seasoned chicken onto the center of the dough.
4. 4.
   Fold the sides of the corn husk towards the center, enclosing the chicken filling. Fold the bottom of the husk upwards and secure with a strip of corn husk or kitchen twine.
5. 5.
   Repeat the process with the remaining corn husks and filling.
6. 6.
   Place the tamales in a steamer basket and steam for about 1 hour, or until the masa dough is firm and cooked through.
7. 7.
   Serve the tamales warm with salsa verde on the side.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for tamales or tortillas, as regular cornmeal will not yield the same results.
• Chicken broth — Use homemade chicken broth or low-sodium store-bought broth for the best flavor.
• Salsa verde — You can make your own salsa verde by blending tomatillos, jalapenos, onion, garlic, and cilantro. Alternatively, you can use store-bought salsa verde.

Tips & Tricks

• Soak the corn husks in warm water for about 30 minutes before using them. This will make them pliable and easier to work with.
• To check if the tamales are cooked, remove one from the steamer and let it cool slightly. If the masa dough easily pulls away from the husk, they are ready.
• Serve the tamales with a dollop of sour cream or guacamole for added creaminess.
• You can customize the filling by adding ingredients like cheese, roasted peppers, or black beans.
• Leftover tamales can be stored in the refrigerator for up to 3 days and reheated in a steamer or microwave.

Serving advice

Serve the Chicken Tamales warm, allowing guests to unwrap them from the corn husks. Accompany them with a side of salsa verde for dipping or drizzling over the tamales. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the unwrapped tamales on a platter, showcasing their golden masa dough and the savory chicken filling. Place a small bowl of salsa verde in the center for dipping. Sprinkle some chopped cilantro on top for a pop of color.