Homemade Chicken Tamales
These homemade chicken tamales are packed with authentic flavors, featuring tender shredded chicken and zesty green chile sauce, all wrapped in fluffy masa. This easy chicken tamales recipe is perfect for sharing during the holidays!
Ingredients
- 50 corn husks (about 1/2–3/4 pound)
- Hot water
- 8 ounces tomatillos, husked and rinsed
- 2 jalapeno peppers stems removed
- 2 poblano peppers stems removed
- 1 serrano pepper stem removed (optional for heat)
- 1 medium onion chopped
- 1 clove garlic
- 2 teaspoons kosher salt
- 1 cup water
- 2 1/2 pounds boneless, skinless chicken thighs, finely chopped
- 2 tablespoons cooking oil
- 1 tablespoon lime juice (juice of 1/2 lime)
- 8 1/4 cups masa harina (about half a 4.4 lb bag)
- 1 3/4 tablespoons fine salt
- 1 tablespoon baking powder
- 1 3/4 cups canola oil (or vegetable oil)
- 6 1/2 cups chicken broth (or low-sodium vegetable broth)
Instructions
- Prepare the corn husks: Soak 50 corn husks in hot water for 1 hour to soften, then drain and pat dry.
- Make the chile sauce: Broil tomatillos, jalapenos, poblanos, and the serrano pepper for 10 minutes until blistered, turning halfway. Let them rest under foil, then peel the skins and blend with onion, garlic, 2 teaspoons salt, and 1 cup water until smooth.
- Cook the filling: Heat oil in a large pot, then cook chicken until no longer pink. Stir in the green chile sauce, simmer for 15 minutes, and finish with lime juice.
- Prepare the masa: Combine masa harina, salt, and baking powder in a large bowl. Work in oil until crumbly, then gradually mix in broth until the dough is soft and spreadable.
- Assemble the tamales: Spread masa over the smooth side of a corn husk, leaving the top third empty. Add 1 tablespoon of chicken filling, fold, and tie.
- Steam the tamales: Place upright in a steamer basket over simmering water. Cover and steam for 3 1/2 hours, checking occasionally to add water as needed. When done, the masa will separate easily from the husk.
Notes
Optional recipe notes or tips.