Chicken Tamales

By Hallee Bridgeman in Hallee Cooks!
March 23, 2026
3 mins to read

Chicken Tamales

My husband will rate a restaurant on whether or not the tamales are good. It is truly one of his favorite dishes. I found this recipe in an old Better Homes & Gardens cookbook called "Cooking Mexican" and it is a true family favorite.

Course Main Course

Cuisine Mexican

Servings

Calories 535kcal

Author Hallee Bridgeman

Equipment

1 saucepan
1 blender
1 large bowl
1 mixer
measuring cups and spoons
mixing spoons
1 steamer pot with basket

Ingredients

Red Chili Sauce

1/4 cup chili powder
2 TBS olive oil (I use extra virgin)
14.5 oz canned tomatoes
2 ea garlic cloves
1/2 tsp salt (sea salt or Kosher salt is best)
2 tsp honey
1/2 tsp dried oregano
1/2 tsp ground cumin

Tamales

12 ea corn husks, foil, or parchment paper rectangles
2 1/4 cups Masa Harina flour (I use fresh ground dried hominy flour)
1 cup warm water
3/4 cup palm shortening (can substitute beef tallow)
1/4 tsp salt
1 cup cooked chicken -finely chopped

Instructions

Prepare Corn Husks

If using corn husks, soak in water for several hours.

Make Red Chili Sauce

In a small saucepan, cook and stir chili powder and oil over medium-low heat for 4 minutes.
Place tomatoes, chili powder mix, and garlic in blender. Blend until smooth. Pour into saucepan and add spices, honey, and salt. Bring to a boil. Reduce heat to low and simmer for 10 minutes.

Tamale Dough

In a large mixing bowl, mix flour and water. Let stand for 20 minutes. Using a hand mixer, beat in the shortening or tallow until well combined.

Assemble Tamales

Spoon slightly less than 1/4 cup dough onto each tamale wrapper, spread into a rectangle leaving space at either end. Spoon about 1 TBS red chili sauce onto the dough. Top with 1 TBS chicken.
You have choices about how to bundle these:
Fold the long edge of the wrapper over the filling so that it overlaps, then roll up. Tie ends with pieces of cornhusk or string. If using foil, tuck ends under.
-OR-
Fold the sides of the cornhusk over the filling, overlapping them. Fold the bottom pointed end up towards the top, creating a package.
Place tamales on a steamer basket in a large pot. Add water to just below basket level. Bring to a boil. Cover. Reduce heat to medium. Steam for 35 to 40 minutes.
Serve with red chili sauce. Makes 12 tamales.

Nutrition