Few dishes capture the heart and soul of Mexican cuisine quite like tamales. Wrapped in tender corn husks and bursting with rich, savory fillings, tamales have long been a beloved staple at festive gatherings and family tables alike. In this article, we invite you to discover the magic behind a classic favorite: savory chicken tamales. From the fragrant masa dough to the flavorful, spiced chicken filling, this recipe offers a appetizing journey into tradition and taste. Whether you’re a seasoned cook or a curious foodie, prepare to unwrap the secrets of making tamales that are as comforting as they are unforgettable.

Savory Chicken Tamales Recipe: A Delicious Mexican Classic

Few dishes capture the heart and soul of Mexican cuisine quite like the savory chicken tamales recipe. Rooted deeply in tradition, these aromatic parcels of masa and tender chicken filling evoke family gatherings and festive celebrations. Crafting the perfect tamales goes beyond a meal-it’s an embrace of heritage, texture, and flavors that dance harmoniously on the palate.

Prep and Cook Time

• Readiness: 45 minutes
• cooking: 1 hour 15 minutes (including steaming)
• Total Time: 2 hours

Yield

Approximately 16 medium-sized tamales.

Difficulty Level

Medium – requires attention to texture and technique but rewarding for any home cook.

Ingredients

• For the Masa Dough:
  • 4 cups masa harina (corn flour for tamales)
  • 2 ½ cups warm chicken broth
  • 1 ½ cups vegetable shortening,softened
  • 1 tsp baking powder
  • 1 tsp salt
• For the Savory Chicken Filling:
  • 3 cups cooked,shredded chicken breast
  • 2 tbsp vegetable oil
  • 1 small white onion,finely diced
  • 3 cloves garlic,minced
  • 2 medium tomatoes,roasted and pureed
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 jalapeño,seeded and minced (optional for heat)
• Additional:
  • 20 dried corn husks,soaked in warm water for 1 hour

Instructions

1. Prepare the Masa Dough: In a large bowl,combine the masa harina,baking powder,and salt. Gradually add the warm chicken broth while stirring to form a soft dough.In a separate bowl, beat the vegetable shortening until fluffy.Incorporate the shortening into the masa mixture by folding gently until a light, spreadable consistency is reached. Tip: Test masa by dropping a small piece into cold water; if it floats, yoru dough is ready.
2. Make the Chicken Filling: Heat vegetable oil in a skillet over medium heat. Sauté the onion and garlic until translucent and fragrant, about 5 minutes. Stir in the pureed tomatoes, cumin, smoked paprika, oregano, and jalapeño if using. Simmer for 8-10 minutes, allowing flavors to meld and the mixture to thicken slightly.
3. Add the shredded chicken to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper. Remove from heat and set aside to cool.
4. Assemble the Tamales: Drain the soaked corn husks and pat dry. spread about 2-3 tablespoons of masa dough onto the smooth side of each husk, leaving a 1-inch border on all sides. Spoon 1-2 tablespoons of the chicken filling into the center of the masa.
5. Fold the sides of the husk inward, enclosing the filling, then fold the bottom up to secure. Tie with a thin strip of husk if necessary.
6. Steam the Tamales: Arrange the tamales upright in a steamer basket over simmering water, leaving space for steam circulation. cover with a damp towel and the steamer lid. Steam for approximately 1 hour, checking water level regularly. Tamales are done when the masa separates easily from the husk.

Tips for Success

• Use warm broth to help the masa hydrate evenly for a tender dough.
• Whip the shortening separately before folding into the masa to incorporate air, which yields a light texture.
• If masa feels dry, add broth 1 tablespoon at a time; if too wet, sprinkle masa harina.
• Allow chicken filling to cool before spreading on masa to prevent dough from becoming too soft.
• Make tamales a day ahead and refrigerate; reheat by steaming again for 15-20 minutes.

Serving Suggestions and Flavorful Salsas to Elevate Your tamales

Present these savory chicken tamales artfully on a rustic wooden platter lined with fresh corn husks. garnish with sprigs of fresh cilantro and a wedge of lime for brightness. Enhance the experience with vibrant salsas such as:

• Roasted Tomatillo Salsa verde: A tangy, slightly spicy complement that cuts through the richness of the masa.
• Classic Red Chile Salsa: Slow-simmered dried guajillo or ancho chilies,blended for a smoky depth.
• Fresh Pico de Gallo: Crisp tomatoes, onion, cilantro, and a burst of lime juice for fresh contrast.

For a creamy touch, a drizzle of homemade avocado crema or a scoop of cooling Mexican crema beautifully balances the bold chicken flavors.

Nutrient	Per Tamale
Calories	280 kcal
Protein	18 g
carbohydrates	28 g
Fat	10 g

For an in-depth guide on traditional tamale techniques,check out our comprehensive article exploring regional variations and expert tips. To deepen your understanding of masa dough science, the Expert Cooking Science resource offers fascinating insights.

Q&A

Q&A: Savory Chicken Tamales Recipe – A Delicious Mexican Classic

Q1: What makes chicken tamales a beloved Mexican classic?
A1: Chicken tamales capture the heart of Mexican cuisine through their tender, seasoned chicken filling wrapped in a soft, corn-based masa dough. Steamed to perfection, they offer a comforting blend of flavors and textures that have been cherished for generations, making them a festive staple and a daily delight.

Q2: What are the key ingredients needed to make savory chicken tamales?
A2: At the core, you’ll need masa harina (corn dough flour), chicken broth, cooked and shredded chicken seasoned with traditional Mexican spices, fresh or dried corn husks for wrapping, and a flavorful red or green chili sauce to infuse the filling with vibrant zest.

Q3: How do you prepare the masa dough for tamales?
A3: The masa dough is made by mixing masa harina with warm chicken broth,a touch of baking powder,salt,and sometiems lard or vegetable shortening to create a light,fluffy texture. The dough should be soft but firm enough to spread easily on the corn husks without tearing.

Q4: What is the secret to flavorful chicken filling?
A4: Slow-cooking the chicken in a mixture of onions,garlic,and chilies helps build layers of flavor. After shredding, the chicken is combined with a rich chili sauce-often made from roasted or dried chilies blended with garlic, cumin, and oregano-to give the tamales their signature savory bite.

Q5: Can tamales be made ahead and frozen?
A5: Absolutely! tamales freeze beautifully, making them perfect for meal prep or special occasions. Once assembled, wrap them tightly in foil or plastic wrap, then store in freezer-safe bags. To reheat, steam directly from frozen until warmed through and tender.

Q6: What’s the traditional method for cooking tamales?
A6: Tamales are traditionally steamed upright in a large pot with a rack and water just below the tamales. The gentle steam cooks the masa dough evenly while keeping it moist and light. Avoid boiling, as too much water can damage the masa’s texture.

Q7: Are there vegetarian variations for tamales?
A7: Definitely! While this recipe highlights chicken, masa and chili sauces can be paired with fillings like sautéed mushrooms, roasted vegetables, or creamy cheese and roasted peppers for delicious vegetarian alternatives that respect the classic tamale approach.

Q8: How are tamales typically served and enjoyed?
A8: Tamales are frequently enough enjoyed warm on their own or topped with extra salsa, chopped onions, fresh cilantro, and a drizzle of Mexican crema or a squeeze of lime. They’re perfect for breakfast, lunch, dinner, or celebrations, carrying the inviting spirit of home-cooked Mexican hospitality.

Q9: What tips can make tamale-making easier for beginners?
A9: Prep your ingredients in advance,especially soaking the corn husks to make them pliable. Don’t skimp on seasoning the chicken or the masa dough, and use a spoon or your hands to spread the masa evenly. be patient with the steaming process-rushing can lead to dough that’s undercooked or dense.

Q10: Why is masa harina preferred over regular cornmeal for tamales?
A10: Masa harina is specially treated corn flour (nixtamalized) that gives tamales their characteristic doughy texture and rich corn flavor. Regular cornmeal lacks this fine grind and chemical treatment, resulting in a grittier, less cohesive dough that won’t steam properly into delicate tamales.

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Celebrate the joy of making and savoring chicken tamales,where every bite is a warm invitation to experience Mexican culinary tradition at its finest!

In Conclusion

Whether you’re a seasoned tamale maker or a curious culinary adventurer,this savory chicken tamales recipe invites you to experience a beloved Mexican classic in the comfort of your own kitchen. The blend of tender, flavorful chicken wrapped in soft masa and steamed to perfection captures not just a meal-but a story of tradition, family, and party. So next time you crave something truly comforting and rich with cultural heritage, let these tamales remind you that great food is always worth the wait-and even better when shared. Feliz cocina!