Go Back
–+ servings
Savory Traditional Chicken Tamales

Savory Traditional Chicken Tamales

Gregg judges a Mexican restaurant by their tamales. If they aren't hand made, steamed in a corn husk, with the right flavors, he simply won't go back to that restaurant. It took me several years to even attempt a recipe for tamales, and I was so excited to find one that he loves.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: Mexican
Calories: 355
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 6-8 chicken thighs
  • Kosher or sea salt and fresh ground black pepper to taste
Masa Dough
  • 2 1/4 cups Masa Harina tortilla flour
  • 1 cup warm water
  • 3/4 cup shortening
  • 1/4 teaspoon Kosher or sea salt
Chili Sauce
  • 1/4 cup chili powder
  • 2 tablespoons extra virgin olive oil
  • 1 (14 1/2 ounce) can tomatoes
  • 2 cloves garlic
  • 2 teaspoons sugar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
Assembly
  • 15-18 corn husks

Method
 

  1. Soak the corn husks in water for several hours. I put them in a large bowl, cover them with filtered water, then put another bowl filled with water on top so that it is weighted down and forces all of them under the water.
  2. Place the chicken on a baking sheet. Salt and pepper to taste. Bake at 375 degrees F for about 20-25 minutes or until cooked through. Let them cool, then remove the chicken from the bones and finely chop.
  3. Mix the tortilla flour and warm water. Cover. Let stand for 20 minutes.
  4. While the tortilla flour and water are sitting, place the olive oil in a small saucepan and heat over medium-low heat. Once hot, add the chili powder. Cook for 4 minutes.
  5. In a blender, put the can of undrained tomatoes, the garlic, and the seasoning (sugar, oregano, and cumin). Add the chili powder and olive oil mixture. Blend until smooth.
  6. Return to the saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Sauce will thicken.
  7. Put the tortilla flour and water mixture in a mixer bowl. Add the salt and shortening. Beat at medium speed until well combined.
  8. Before rolling up your tamales, fill your steamer pan with water and start heating it. Bring it to a boil and reduce the heat to medium.
  9. Take a corn husk and pat it dry with a paper towel. Place 1/4 cup dough mixture on the husk. Pat out flat, leaving the edges of the corn husk clear.
  10. Top with 1 tablespoon chili sauce, then 1 tablespoon chicken.
  11. Tightly roll the corn husk. Tie the ends. I use a corn husk that I've ripped into strips.
  12. Place in the steamer basket.
  13. Once all tamales have been rolled, steam in the steamer basket for 35 minutes over medium heat. Serve with chili sauce.

Nutrition

Calories: 355kcalCarbohydrates: 20gProtein: 12gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 55mgSodium: 175mgPotassium: 297mgFiber: 3gSugar: 1gVitamin A: 1639IUVitamin C: 2mgCalcium: 54mgIron: 3mg

Notes

I am not able to find corn husks in every store. One place I have always found them is Wal-Mart. Do not try to use regular cornmeal for the Masa flour. Use Masa flour. You can find it in most grocery stores. If it's not in the baking aisle, check the ethnic foods aisle near the Mexican food.
You will need a blender, a mixer, a saucepan, and a steamer pan.
Makes 12-15 tamales. High in protein, low in sodium, low in sugar.

Tried this recipe?

Let us know how it was!