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Recipe
Authentic Mexican Chicken Tamale Recipe
Savory Delights: Traditional Mexican Chicken Tamale
4.7 out of 5
Indulge in the rich flavors of Mexico with this authentic recipe for Chicken Tamales. Made with tender chicken, aromatic spices, and masa dough, these tamales are a staple in Mexican cuisine.
Metadata
Preparation time
30 minutes
Cooking time
60 minutes
Total time
90 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low sugar, High protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
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2 cups (400g) masa harina (corn flour) 2 cups (400g) masa harina (corn flour)
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1 ½ cups (355ml) chicken broth 1 ½ cups (355ml) chicken broth
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1 cup (240ml) vegetable shortening 1 cup (240ml) vegetable shortening
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1 teaspoon baking powder 1 teaspoon baking powder
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1 teaspoon salt 1 teaspoon salt
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2 cups (300g) cooked shredded chicken 2 cups (300g) cooked shredded chicken
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1 tablespoon chili powder 1 tablespoon chili powder
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon paprika 1 teaspoon paprika
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½ teaspoon garlic powder ½ teaspoon garlic powder
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½ teaspoon onion powder ½ teaspoon onion powder
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½ teaspoon dried oregano ½ teaspoon dried oregano
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½ teaspoon black pepper ½ teaspoon black pepper
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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
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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.
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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.
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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.
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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.
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5.Repeat the process with the remaining corn husks and filling.
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6.Place the tamales in a steamer basket and steam for about 1 hour, or until the masa dough is firm and cooked through.
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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.
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