Best 6 30 Minute Chicken Tamales Recipes

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Indulge in a culinary journey to Mexico with our collection of 30-minute chicken tamales recipes. These delightful cornmeal pockets, filled with tender chicken and flavorful fillings, are a testament to Mexican cuisine's richness and diversity. From classic recipes like Red Chile Chicken Tamales to unique creations like Poblano Corn and Chicken Tamales and Sweet Potato and Black Bean Tamales, our selection offers a range of taste experiences to suit every palate. Whether you're a seasoned tamale maker or a curious beginner, our step-by-step instructions and helpful tips ensure success in your tamale-making endeavor. So gather your ingredients, prepare your steamer, and embark on a flavor-filled adventure with our 30-minute chicken tamales recipes.

Here are our top 6 tried and tested recipes!

GREEN CHICKEN TAMALES



Green Chicken Tamales image

These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 35

Number Of Ingredients 14

corn husks
1 pound skinless, boneless chicken breast halves
salt to taste
water to cover
¾ pound fresh tomatillos, husks removed
2 serrano peppers, or more to taste
1 onion, chopped
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 cup unsalted butter, softened, divided
3 cups chicken broth
1 pound masa harina
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
  • Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
  • Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
  • Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
  • Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 11.3 g, Cholesterol 21.2 mg, Fat 6.2 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 232.3 mg, Sugar 0.8 g

CHICKEN TAMALES



Chicken Tamales image

I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 20 tamales.

Number Of Ingredients 18

24 dried corn husks
1 broiler/fryer chicken (3 to 4 pounds), cut up
1 medium onion, quartered
2 teaspoons salt
1 garlic clove, crushed
3 quarts water
DOUGH:
1 cup shortening
3 cups masa harina
FILLING:
6 tablespoons canola oil
6 tablespoons all-purpose flour
3/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Hot water

Steps:

  • Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.

RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)



Red Chicken Tamales (Tamales Rojos de Pollo) image

The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h35m

Yield 35

Number Of Ingredients 13

corn husks
1 ¼ pounds skinless, boneless chicken breast halves
1 pinch salt to taste
⅓ cup ancho chiles, stemmed and seeded
1 cup mulato chiles, stemmed and seeded
1 clove garlic
8 cumin seeds
boiling water as needed
½ pound lard
1 pound masa harina
3 cups chicken broth
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
  • Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
  • Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
  • Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
  • Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 131 calories, Carbohydrate 11.5 g, Cholesterol 15 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 228.7 mg, Sugar 0.1 g

30 MINUTE CHICKEN TAMALES



30 Minute Chicken Tamales image

Make and share this 30 Minute Chicken Tamales recipe from Food.com.

Provided by Geema

Categories     Whole Chicken

Time 1h10m

Yield 25 tamales

Number Of Ingredients 8

6 cups maseca corn masa harina flour, mix for tamales
6 cups chicken broth
1 cup corn oil or 1 cup other vegetable oil (corn will enhance the flavor)
2 teaspoons salt
1 teaspoon baking powder
2 large rotisserie chicken
2 (15 ounce) jars green tomatillo sauce
1 bag corn husk

Steps:

  • Soak the corn husks in warm water until soft.
  • Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
  • Shred the chicken and marinate in the green salsa or tomatillo sauce.
  • Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
  • Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.
  • Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
  • Place the tamales in a steamer and cook tamales for 35-40 minutes.
  • Check every 20 minutes.
  • The tamale is cooked when it separates easily from the corn husk.

CHICKEN TAMALES



Chicken Tamales image

Provided by Food Network Kitchen

Time 2h

Yield 24 tamales

Number Of Ingredients 12

24 dried corn husks
1 tablespoon chicken-flavored bouillon powder
1 pound skinless, boneless chicken breasts
3/4 pound skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 cup hot salsa verde
Kosher salt
1 dried ancho chile, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
  • Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
  • Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
  • in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

LOW FAT CHICKEN TAMALES



Low Fat Chicken Tamales image

A lard-free version of a classic tamal! The recipe yields a family srving of tamales and salsa to boot!

Provided by KeswickianRaider

Categories     Chicken Breast

Time 5h

Yield 28 tamales, 9-10 serving(s)

Number Of Ingredients 19

1 (10 ounce) bag corn husks
32 ounces chicken breasts, split (1 whole)
2 cups tomatoes, chopped
1 cup green bell pepper
1/3 onion, chopped
6 garlic cloves, smashed
2 jalapeno peppers
2 bay leaves
1 teaspoon chicken bouillon
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 cups water
3 cups masa corn flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fat free Greek yogurt
2 1/2 cups water

Steps:

  • Unwrap corn husks, remove any corn silk, and place husks into hot water to soak. You can add spices to the bath (3 tsp ground onion, 3 tsp ground garlic, 2 tsp fresh oregano, 1 tsp cumin). Cover the bowl and let the husks soak 2 - 3 hours, until very pliable.
  • Cut visible fat from chicken breast and split (to give you two large chicken breast filets). Place chicken in a medium (2 1/2qt.) stock pot. Roughly chop tomatoes, bell pepper, onion, and garlic. Place on chicken. Split one jalapeno and remove seeds and pith. Dice, then add to pot. Place second jalapeno, whole, into pot with two bay leaves. Add enough water to cover the chicken and vegetable (about 2 - 3 cups). Sprinkle one teaspoons chicken bouillon, 1/2 tsp fresh oregano, 1/4 tsp cumin, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes on top. Stir broth to distribute seasonings.
  • Bring pot to a boil, then reduce to a simmer for 3 - 4 minutes. Turn the heat off, cover, and let it sit 20 - 30 minutes, until chicken is bright white and cooked through.
  • Remove the chicken to a bowl. Remove and discard the bay leaves, retain the jalapeno (de-stem and de-seed then chop). Place remaining vegetables into a blender, and blend until nearly smooth. Some chunks are okay. Add a dash or two of Tobasco or your favorite hot sauce for a little extra kick. Set this mixture aside. Don't throw out the broth!
  • Using forks or by hand, pull the chicken breast apart into strings. Once all the breast is "stringy," chop to bite size pieces. Mix the chicken with about 1/2-cup of the salsa you just made (this is a guess, you want the chicken moistened but not soggy with salsa. Err on the dry side). Set aside.
  • To make the masa mix 3-cups of maseca (instant tamale/tortilla mix) with 1 tsp baking powder and 1/2 tsp salt. Stir to combine. Separately, stir 1/2-cup yogurt into 2 1/2 cups left over poaching broth (add water if you don't have enough left over broth). Once liquids are combined, stir them into the masa mix. You want to achieve a wet dough consistency-- not quite cake batter, but not bread. Sort of like a quick bread.
  • To assemble the tamales: place one or two corn husks (depending on size) on a flat surface,. Pat off any excess water. Scoop two tablespoons of masa into the center, and spread it to 1/4" thick, leaving plenty of room around the edges. Scoop 1 tablespoon of chicken mixture onto the masa, and spread in a line. Bring one side of the masa over the filling to meet the other side. Squish together and roll, tucking in the sides. Repeat until all the masa is used.
  • To steam the tamales: place tamales in a large steamer that has been filled to the appropriate level with the left-over corn husk bath water. Line tamales across one way, then turn 90º and line them the other way. Stack the tamales until all are in the pot. Cover the tamales with a heavy cloth (to absorb the condensation), then place the lid on top. Bring the pot to a boil, then simmer and steam for 2 - 3 hours, or until the masa pulls away from the corn husk easily.
  • To finish tamales in the oven: Line tamales up on the racks of the oven. Convection bake for approximately twenty minutes at 325º.
  • Serve hot and with the left over salsa!

Tips:

  • For the best flavor, use high-quality chicken broth and tomatillo salsa. You can make your own or use store-bought brands.
  • If you don't have masa harina, you can make it yourself by grinding dried corn kernels into a fine powder. You can also find masa harina in the Latin food section of most grocery stores.
  • To make the tamales easier to handle, wet your hands before assembling them.
  • If you don't have a steamer, you can cook the tamales in a pot of boiling water. Just make sure the water doesn't touch the tamales.
  • Serve the tamales with your favorite toppings, such as salsa, sour cream, and guacamole.

Conclusion:

This recipe for 30-Minute Chicken Tamales is a delicious and easy way to enjoy this traditional Mexican dish. With a few simple ingredients and a little bit of time, you can have a delicious and authentic meal that your family and friends will love. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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