There’s just something heartwarming about the process of making tamales, especially when the comforting aroma of green chile sauce fills the kitchen. As I wrapped each tender morsel in soft masa, I couldn’t help but think of family gatherings, where laughter and good food go hand in hand. These Chicken Tamales are more than just a recipe; they’re a celebration of tradition, bringing the authentic flavors of Mexico straight to your table. Ideal for bustling celebrations or a cozy family dinner, this dish is not only full of flavor but also incredibly versatile, allowing you to prepare them in bulk, freeze, and reheat whenever the craving strikes. Get ready to impress your taste buds and those of your loved ones with this delightful take on a classic!
Why are Chicken Tamales a must-try?
Authenticity, these Chicken Tamales bring the rich traditions of Mexican cuisine right to your kitchen. Flavor-packed, the juicy chicken drenched in zesty green chile sauce creates a taste explosion in every bite. Highly versatile, feel free to swap the chicken for pork or even go vegetarian! Make-ahead friendly, these tamales freeze beautifully, ensuring you have a delicious meal ready at a moment’s notice. Crowd-pleasing, they are perfect for gatherings, bringing friends and family together over a shared love for homemade food.
Ingredients for Chicken Tamales
• Prepare to make mouthwatering chicken tamales packed with flavor!
For the Tamale Filling
- Boneless Skinless Chicken Thighs – Tender and flavorful; can substitute with chicken breast if you prefer a leaner option.
- Cooking Oil – Used for sautéing; any neutral oil like canola or vegetable oil will work.
- Kosher Salt – Essential for seasoning the chicken; adjust to taste.
- Green Chile Sauce – Adds a rich flavor; this is made from fresh tomatillos and peppers.
For the Green Chile Sauce
- Tomatillos – Provides a tangy flavor; use fresh and ripe for the best results.
- Jalapeno Peppers – Adds heat to the sauce; adjust quantity based on your spice preference.
- Poblano Peppers – Offers a mild smokiness; other mild peppers can be substituted if necessary.
- Onion – Enhances the sauce base with sweetness; yellow or white onion works best.
- Garlic – Adds depth of flavor; using fresh cloves is recommended for optimal taste.
- Serrano Pepper – Optional for extra spice; only include if you want a kick!
- Water – Needed to blend the sauce and for cooking purposes.
- Kosher Salt – A staple for flavor; don’t hesitate to adjust according to your taste.
For the Tamale Dough
- Masa Harina – The base that gives tamales their characteristic flavor and texture; ensure it’s gluten-free if needed.
- Fine Salt – Enhances the flavor of the tamale dough.
- Baking Powder – Helps the masa rise slightly for a lighter texture.
- Canola Oil – Adds richness to the dough; substitute with olive oil if preferred.
- Chicken Broth – Imparts great flavor into the masa; low-sodium is recommended to control saltiness.
For Wrapping
- Corn Husks – Essential for wrapping the tamales; soak in hot water to soften them for easy handling.
How to Make Chicken Tamales
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Prep Corn Husks: Soak the corn husks in hot water for about 1 hour, allowing them to soften. This will make them pliable and easier to wrap around the tamales.
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Roast Chiles: Preheat your broiler. Broil the tomatillos and peppers until they’re nicely charred, about 10 minutes. This roasting enhances the flavor; be sure to peel off any blackened skins afterward.
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Make Green Chile Sauce: In a blender, combine the roasted chiles, onion, garlic, salt, and water. Blend until smooth and creamy, creating a tasty sauce for your tamales.
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Cook Chicken: Heat a tablespoon of cooking oil in a skillet over medium heat. Sauté the boneless skinless chicken thighs, seasoning with salt, until browned. Stir in the prepared green chile sauce and let it simmer until the chicken is tender, approximately 20 minutes.
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Prep Masa Dough: In a mixing bowl, whisk together masa harina, fine salt, and baking powder. Gradually mix in canola oil and chicken broth until a smooth, slightly sticky dough forms.
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Assemble Tamales: On each softened corn husk, spread a generous layer of masa dough, followed by a spoonful of the chicken filling. Fold the sides over the filling, then fold up the bottom to secure it, creating a neat package.
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Steam Tamales: Arrange tamales upright in a steamer pot. Steam over boiling water for about 3.5 hours, or until the masa separates easily from the husks. Check occasionally and add more water if needed.
Optional: Serve with fresh salsa for added flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Tamales are a fantastic option for meal prep enthusiasts! You can prepare the green chile sauce and cook the chicken up to 3 days in advance, allowing the flavors to meld beautifully. Simply store these components in airtight containers in the refrigerator. Additionally, you can make the masa dough a day ahead and keep it chilled, ensuring that the tamales remain just as delicious upon cooking. When ready to serve, assemble the tamales and steam them, which typically takes about 3.5 hours. This prep-ahead approach not only saves you time but also allows for delightful, homemade results with minimal last-minute effort during busy weeknights!
How to Store and Freeze Chicken Tamales
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Room Temperature: Allow cooked chicken tamales to cool completely before transferring them to an airtight container. They can be kept at room temperature for up to 2 hours.
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Fridge: Store cooled chicken tamales in an airtight container in the refrigerator for up to 3 days. Make sure they are wrapped to retain moisture and flavor.
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Freezer: For longer storage, chicken tamales can be frozen for up to 6 months. Wrap them individually in plastic wrap and place in a freezer-safe bag for best results.
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Reheating: To reheat, either steam the tamales until heated through or microwave them wrapped in a damp paper towel for 2-4 minutes. Enjoy the familiar flavors of chicken tamales anytime!
Chicken Tamales Variations
Feel free to get creative with your Chicken Tamales by trying out these enticing variations! Each twist enhances the experience while staying true to the beloved tradition.
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Shredded Pork: Swap chicken for tender pulled pork, adding a rich, smoky flavor that pairs perfectly with the green chile sauce. The heartiness of the pulled pork takes tamales to another level of comfort.
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Vegetarian Delight: Use a filling of sautéed bell peppers, corn, and cheese for a delicious vegetarian option. This colorful blend brings vibrant flavors while keeping things light and fresh.
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Mole Sauce: Instead of green chile sauce, slather your tamales with rich, chocolatey mole for a deeper, more complex flavor profile. Each bite will surprise and delight with its unique taste.
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Spicy Twist: Add diced jalapeños or chopped chipotle peppers to the masa dough for a spicy kick that complements the tamale perfectly. For those who crave heat, this addition will elevate your dish.
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Herbed Mashed Potatoes: Replace part of the chicken filling with herbed mashed potatoes for a creamy and comforting variation. This twist creates a delightful balance between textures and flavors.
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Cheddar and Zucchini: Mix shredded cheddar cheese with finely grated zucchini for a tasty, gooey filling that’s also veggie-packed. This combination keeps your tamales moist and bursting with flavor.
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Rice & Beans: Incorporate brown rice and black beans for a hearty, nutritious option that adds a delightful texture and chewiness to your tamales. It’s a great way to stretch your meal while still being satisfying.
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Sweet Tamales: For a dessert twist, use fruit fillings like sweetened pineapple or strawberries wrapped in masa mixed with cinnamon. These sweet tamales make for a delightful treat that everyone will love!
What to Serve with Chicken Tamales?
To enhance your Chicken Tamales experience, consider these delightful pairings that will make your meal even more memorable.
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Fresh Salsa: A zesty salsa, whether chunky or smooth, adds brightness and that essential crunch to each bite of tamale.
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Guacamole: Creamy and rich, guacamole provides a delightful contrast to the spices in your tamales, making each mouthful a balanced treat.
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Mexican Street Corn: Grilled corn topped with lime, cheese, and chili powder offers a sweet and savory companion, enhancing your tamale feast.
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Pico de Gallo: This fresh salsa made from diced tomatoes, onions, and cilantro gives an extra layer of freshness that perfectly complements the hearty tamales.
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Refried Beans: Creamy, seasoned refried beans are not only filling but also provide a lovely texture that pairs beautifully with the tamales.
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Horchata: This traditional rice drink is refreshing and subtly sweet, offering a soothing contrast to the spicy flavors of the chicken tamales.
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Mexican Rice: Fluffy rice seasoned with spices rounds out the meal, adding a comforting starch to soak up any extra chile sauce.
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Chiles Toreados: Grilled chiles provide a smoky, spicy kick that brings an exciting zing to the table and elevates the tamale experience.
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Flan: For dessert, a rich and creamy flan adds the perfect sweet ending to a satisfying meal, delighting your taste buds with each spoonful.
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Lime Wedges: Don’t forget lime wedges! A squeeze of fresh lime brightens flavors and lifts the dish, making each tamale even more whimsical.
Expert Tips for Chicken Tamales
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Soak Corn Husks: Soak your corn husks in hot water for at least an hour; this makes them pliable for easy wrapping during the assembly process.
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Roast for Flavor: Don’t skip roasting your tomatillos and peppers. It enhances the flavor of the green chile sauce and adds a delicious smokiness to your tamales.
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Timing is Key: Allow your tamales to steam for a full 3.5 hours; undercooking can lead to a gummy texture. Make sure they separate easily from the husks when done.
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Proper Assembly: Ensure you don’t overstuff the tamales. Too much filling can prevent them from cooking evenly, leading to disappointing results.
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Make Ahead: Prepare your chicken and masa up to three days in advance. This way, you’ll have everything ready to go when it’s time to assemble your chicken tamales.
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Freezing Tips: Once cooled, these tamales can be frozen for up to 6 months. Re-steam or microwave gently to reheat, maintaining their soft texture.
Chicken Tamales Recipe FAQs
What kind of corn husks should I use for tamales?
For the best results, use dried corn husks specifically meant for tamales. Make sure to soak them in hot water for about 1 hour before using; this softens them and makes them pliable enough for wrapping. Look for husks that are intact and free of dark spots.
How should I store leftover chicken tamales?
Once cooled, you can store your chicken tamales in an airtight container in the refrigerator for up to 3 days. Wrapping them in foil or plastic wrap can help maintain their moisture and flavor. When ready to eat, simply reheat them using either a steamer or microwave.
Can I freeze chicken tamales, and how?
Absolutely! After your tamales have cooled completely, wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 6 months. When you’re ready to eat, re-steam them until heated through, or microwave them wrapped in a damp paper towel for about 2 to 4 minutes.
What if my tamale dough is too dry?
If your masa dough feels too dry and crumbly while mixing, gradually add a little more chicken broth—about a tablespoon at a time—until it reaches a smooth, workable consistency. It’s important not to overdo it, as you want the dough to be firm yet pliable for easy spreading on the husks.
Can pets eat chicken tamales?
No, it’s best to keep chicken tamales away from pets. Ingredients like garlic and onion can be harmful to dogs and cats. Always ensure that any human food you share with pets is safe and approved for their consumption.
Savory Chicken Tamales Wrapped in Tradition and Flavor
Ingredients
Equipment
Method
- Soak the corn husks in hot water for about 1 hour, allowing them to soften.
- Preheat your broiler. Broil the tomatillos and peppers until they’re charred, about 10 minutes.
- In a blender, combine the roasted chiles, onion, garlic, salt, and water. Blend until smooth.
- Heat a tablespoon of cooking oil in a skillet over medium heat. Sauté the chicken, seasoning with salt, until browned.
- Mix masa harina, fine salt, and baking powder in a bowl. Gradually mix in canola oil and chicken broth.
- On each corn husk, spread a layer of masa dough, followed by a spoonful of the chicken filling.
- Arrange tamales upright in a steamer pot. Steam over boiling water for about 3.5 hours.