Best 17 Chicken Tamales Recipes

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Embark on a culinary journey to savor the delightful flavors of Chicken Tamales, a traditional Mexican dish that tantalizes taste buds with its unique blend of savory chicken, aromatic spices, and soft masa dough. These delectable parcels are wrapped in corn husks and steamed to perfection, delivering a moist and tender texture that melts in your mouth. Chicken Tamales are a versatile dish, often served with a variety of accompaniments such as salsa, guacamole, sour cream, and pickled onions, adding layers of flavor and creating a symphony of textures. This article presents a collection of Chicken Tamale recipes, each offering a distinct twist on this classic dish. From traditional recipes passed down through generations to innovative variations that incorporate modern culinary techniques, there's a recipe here to suit every palate. Get ready to indulge in a culinary adventure as we explore the world of Chicken Tamales, uncovering the secrets of their preparation and the joy of sharing them with loved ones.

Let's cook with our recipes!

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.

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.

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

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

TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)



Tamales de Pollo (Chipotle Chicken Tamales) image

Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.

Provided by Tejal Rao

Categories     project

Time 4h15m

Yield 12 to 16 tamales

Number Of Ingredients 7

20 dried corn husks (from about 8 ounces)
3 1/2 cups/410 grams harina de maíz nixtamalizado (such as Maseca)
1 teaspoon fine salt
1/2 teaspoon baking powder
6 tablespoons lard or vegetable oil
2 1/2 to 3 cups chicken broth or water
1 1/2 cups Tinga de Pollo

Steps:

  • Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
  • Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
  • To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
  • Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.

GREEN CHILI, CHICKEN & CHEESE TAMALES



Green Chili, Chicken & Cheese Tamales image

Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.

Provided by Abby Falck

Categories     Mexican

Time 4h

Yield 42-54 tamales, 24 serving(s)

Number Of Ingredients 19

6 ounces corn husks
1 lb cooked chicken meat, shredded
8 ounces canned diced green chiles
10 ounces queso fresco, crumbled
2 jalapeno peppers, diced
1/4 cup fresh cilantro, minced
4 garlic cloves, minced
4 scallions, sliced
2 teaspoons ground cumin
2 teaspoons Mexican oregano
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons fresh lime juice
6 cups masa harina
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup lard, room temperature
3 -4 cups low sodium chicken broth

Steps:

  • Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
  • Combine all filling ingredients. Set aside.
  • Combine masa, baking powder, and salt.
  • In a standing mixer, beat the lard until it becomes light and fluffy.
  • Gradually mix in dry ingredients.
  • Slowly add chicken broth just until a soft dough forms.
  • To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
  • Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
  • Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.

CHICKEN TAMALES WITH TOMATILLO-CILANTRO SAUCE



Chicken Tamales with Tomatillo-Cilantro Sauce image

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.

Provided by Lourdes Castro

Categories     Chicken     Poach     Steam     Cinco de Mayo     Dinner     Cornmeal     Corn     Tomatillo     Jalapeño     Cilantro     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 24 tamales

Number Of Ingredients 26

Chicken:
1 onion, halved
2 cloves garlic, crushed
1/2 teaspoon salt
5 cups water
1 pound (about 3 breasts) boneless, skinless chicken breasts
2 bay leaves
1 teaspoon dried oregano
Tomatillo-Cilantro Sauce:
8 tomatillos, husks removed, rinsed, and quartered
2 to 3 jalapeños, stemmed and halved
1 cup lightly packed fresh cilantro, tender stems and leaves
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
1 onion, sliced
Salt and black pepper
Tamal dough:
2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)
2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)
3/4 cup fresh lard or solid vegetable shortening
1 teaspoon baking powder
2 teaspoons salt
Assembly and garnish:
About 30 corn husks
Mexican crema, homemade or store-bought

Steps:

  • Poach and shred the chicken:
  • Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
  • Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
  • Make the Tomatillo-Cilantro Sauce:
  • Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
  • Heat the oil in a sauté pan over medium heat.
  • When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
  • Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
  • Prepare the corn husks
  • Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
  • Prepare the tamal dough:
  • To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside.
  • Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
  • Sprinkle the baking powder and the salt over the dough and mix in well.
  • Assemble the tamales:
  • Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
  • Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open).
  • Repeat this process until all the corn husks or tamal dough are used up.
  • Steam the tamales:
  • Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward.
  • Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
  • Serve:
  • Serve warm accompanied by Mexican crema.

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, CHILES AND CHEESE TAMALES



Chicken, Chiles and Cheese Tamales image

These authentic chicken, chiles and cheese tamales can be made ahead and microwaved when ready to eat.

Provided by By Inspired Taste

Categories     Entree

Time 4h

Yield 20

Number Of Ingredients 11

3 1/2 cups masa harina flour
2 1/4 cups hot water
10 oz (1 1/3 cups) pork lard or vegetable shortening, slightly softened
2 teaspoons salt
1 1/2 teaspoons baking powder
1 to 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 poblano chiles
2 Anaheim chiles
1 cup shredded cooked chicken
24 oz shredded Monterey Jack cheese (6 cups)
1 package (6 oz) dried corn husks

Steps:

  • In small bowl, combine masa harina flour and hot water.
  • In large bowl, beat lard, salt and baking powder with electric mixer on medium-high speed 1 minute. In 3 additions, beat in flour mixture. Reduce speed to medium-low; beat in 1 cup of the broth. Beat in additional broth until a soft, but not runny batter forms. Refrigerate 1 hour.
  • Meanwhile, place corn husks in large container; cover with warm water. Soak 30 minutes or until soft and pliable.
  • While corn husks are soaking, roast chiles under broiler, turning occasionally, until all sides are charred. Place charred chiles in resealable plastic bag or bowl covered with plastic wrap; let stand 15 minutes.
  • Peel skins from roasted chiles; remove all seeds. Rinse chiles under cool water. Coarsely chop; place in another large bowl. Add chicken and cheese; mix well.
  • If desired, tear 20 (1/8-inch-wide) strips of corn husk to be used to wrap and tie each tamale before steaming.
  • To make each tamale, place 1 or 2 corn husks flat on work surface. (You may need 2 if they are narrow. If using 2, overlap them slightly.) Using butter knife, spread about 3 tablespoons batter to cover about 2/3 of corn husk. Spoon 1 to 2 tablespoons filling onto center. Fold 2 edges in half lengthwise; crimp edge and tuck edges under themselves to seal. Fold bottom end up about 1 inch.
  • Working in batches, use large steamer or collapsible vegetable steamer set in large deep saucepan of boiling water. Place tamales, open end facing up, in steamer. Cover; steam 1 hour and 30 minutes to 2 hours or until tamales can easily be peeled away from corn husks.

Nutrition Facts : ServingSize 1 Serving

HALLACAS GUAJIRAS DE POLLO (CHICKEN TAMALES)



Hallacas Guajiras De Pollo (Chicken Tamales) image

This is a recipe for Venezuelan or Colombian style chicken tamales. These are unlike Mexican tamales since they are wrapped in banana leaves rather than corn husks. If you absolutely cannot find banana leaves (I buy them frozen sometimes and always find them in a Latino market) you can just use aluminum foil to make the packets. That would be a pity, though, because the banana leaves impart their flavor to these in a most appealing way. These are really easy, but a little tedious to make. The tendency is to make them too big, so curb your enthusiasm! Pun intended.

Provided by threeovens

Categories     Chicken

Time 2h30m

Yield 30 packets, 15 serving(s)

Number Of Ingredients 28

3 chicken breasts, bone in and skin on
1 onion, chopped
4 garlic cloves, minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 green onions, chopped
4 tablespoons ground cumin
1 tablespoon sazon goya con culantro y achiote or 3 tablespoons ground achiote
salt
2 cups water
2 cups frozen peas and carrots
1 cup green beans
2 tablespoons capers (rough chop if large)
1/4 cup red bell pepper, minced
3 tablespoons golden raisins
1 lb masa harina (yellow masarepa precooked corn meal)
5 cups hot water
salt
2 tablespoons achiote oil
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 onion, chopped
4 green onions, chopped
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1/2 tablespoon sazon goya, con azafran
1/2 cup water (more if needed)
banana leaves or aluminum foil

Steps:

  • In a large saucepan, combine chicken, onion, garlic, chopped red and green peppers, green onions, cumin, sazon, salt and water; bring to a boil, then reduce heat, cover, and cook until the chicken is very tender, about an hour (most of the water will have cooked out).
  • Let cool a bit, then shred chicken, discarding bones and skin.
  • Place chicken back in the sauce pan and add in the peas and carrots, green beans, capers, minced red bell pepper, and raisins.
  • Meanwhile, prepare the alinos by placing all the ingredients in a food processor or blender and processing to form a paste; you will only use 1/2 cup of this, but the rest can be stored in the refrigerator for a week or frozen for longer storage (it is fantastic in rice, soups, or stews).
  • Now place the masarepa in a large bowl; add water, salt, 1/2 cup of the alinos, and achiote oil.
  • Mix with your hands until smooth.
  • To assemble: On a clean work surface, place a banana leaf, then place another one perpendicular to sort of form a cross.
  • Spread out about 5 tablespoons (not rounded) in the center and top with 3 tablespoons of the filling.
  • Make a package by folding up the inner banana leaf, then the other; tie with kitchen string.
  • Repeat with remaining masa and filling.
  • Place water under the steamer basket, bring to a boil, reduce heat and steam, covered, until the masa is tender and cooked through, about 45 minutes.

Nutrition Facts : Calories 200.7, Fat 4.4, SaturatedFat 1, Cholesterol 18.6, Sodium 78.4, Carbohydrate 31.5, Fiber 4, Sugar 3, Protein 10.6

HOMEMADE CHICKEN TAMALES



Homemade Chicken Tamales image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 28

24 dried corn husks
Boiling water
2 tablespoons extra-virgin olive oil
2 pounds chicken thighs, with skin and bone
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup (4-ounces) shredded Monterey Jack cheese
Salsa Roja, recipe follows
Classic Southern Cornbread, recipe follows
1 pound tomatillos, husks removed
10 dried chiles de arbol
1(8-ounce) can tomato sauce
1/2 medium white onion, coarsely chopped
1 garlic clove, crushed
2 cups yellow or white cornmeal, preferably stoneground
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs, beaten
1/4 cup vegetable oil, preferably sunflower, plus additional for the pan

Steps:

  • To make the tamales: Place the corn husks in a large bowl and add enough boiling water to cover. Submerge in the water by weighting down with another bowl. Let stand until the husks soften, about 1 hour. Drain well and pat dry.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
  • Add the onion to the fat in the skillet and cook, stirring often, until softened, about 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cilantro, chili powder, cumin, salt, and cayenne. Return the chicken to the skillet and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, about 45 minutes.
  • Transfer the chicken to a plate. Cool until easy to handle. Discard the skin and bones and coarsely chop the meat. Transfer to a medium bowl.
  • Meanwhile, let the cooking liquid stand off the heat for 5 minutes. Skim off and discard the fat on the surface. Return the skillet to the stove and bring to a boil over high heat. Cook until the liquid is reduced to a thick glaze, about 20 minutes. Scrape the glaze onto the chicken, then add the cheese.
  • To make the tamales, place a corn husk on the work surface. Spread about 3 tablespoons of the Classic Cornbread batter in a 2 to 3-inch square area in the center of the husk. Place 1 heaping tablespoon of the chicken in the center of the batter and top with about 1 tablespoon of the batter. Fold the sides of the husk to enclose the batter (the tamale is now about 2 1/2 inches wide). Fold over the ends of the husk so the tamale is about 3 inches long. Place the tamale, smooth side up, on the work surface. Using kitchen twine, tie up the tamale with kitchen string, gift-box fashion. Repeat with the remaining husks, batter and chicken. (You may have some husks left over since you soaked more than you needed, in case some got torn.) Stand the tamales up, side by side, in a steamer inserted in a large pot. Add enough water to the pot to barely reach the bottom of the steamer. Cover tightly and bring to a boil over high heat. Reduce the heat to low. Steam the tamales until the batter is firm (open a tamale to check), about 1 hour. (The tamales can be made up to 8 hours ahead, cooled, and refrigerated. Steam over boiling water for 15 minutes to reheat.)
  • Serve hot, with the Salsa Roja passed on the side.
  • Bring a large saucepan of water to a boil over high heat. Add the tomatillos and cook just until softened, about 10 minutes. Drain.
  • Heat a heavy skillet (preferably cast iron) over high heat until very hot. Cook the chiles, turning frequently, until they turn a darker shade, about 3 minutes. Do not burn them. Transfer to a plate and cool. Cut open and discard the seeds and stems. (Wear plastic gloves if your hands are sensitive, and do not touch your eyes or other delicate parts of your body until you wash your hands well.)
  • Puree the tomatillos, chiles, tomato sauce, onion, and garlic in a blender or food processor. Season, to taste, with salt. Cool completely. (The salsa can be prepared up to 3 days ahead, covered, and refrigerated.)
  • Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened ? do not overbeat.

ACHIOTE CHICKEN TAMALES



Achiote Chicken Tamales image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 15 servings

Number Of Ingredients 17

One 1-pound bag dry corn husks
6 cloves garlic
4 dried guajillo chiles, stemmed and seeds removed
4 dried pasilla chiles, stemmed and seeds removed
1/2 white onion, cut into 2 wedges
2 tablespoons canola oil
2 tablespoons all-purpose flour
2 teaspoons salt, plus more to taste
Ground black pepper, to taste
1/2 tablespoon ground cumin
2 ounces achiote paste
Extra-virgin olive oil, for cooking and making masa
6 boneless, skinless chicken thighs
2 pounds fresh corn masa
2 teaspoons baking powder
1 1/2 cups chicken stock
1 pound jack cheese, cut into 1-ounce sticks

Steps:

  • For the red chile sauce: Soak corn husks in hot water until pliable, about 2 hours.
  • Meanwhile, boil garlic, guajillos, pasillas and onion in water until the vegetables soften, about 10 minutes. Blend the vegetables in a blender with 1 cup of the cooking liquid until smooth (see Cook's Note). Strain the mixture, discarding the seeds and pulp.
  • Heat the canola oil in a saucepan over low heat, then add the flour and cook, whisking, until a roux has formed, a few minutes. Add the chile mixture, then season with salt, pepper and cumin. Cook for an additional 15 minutes. Set aside.
  • For the achiote chicken thighs: Preheat the oven to 375 degrees F.
  • Mix achiote paste with 3 ounces olive oil by hand until a soft paste forms. Rub chicken thighs with the paste and place in a roasting pan. Bake until cooked through, 30 to 45 minutes.
  • Chop the chicken into 1/4-inch cubes and mix well with 1 cup red chile sauce.
  • For the tamales: Mix masa, baking powder, chicken stock and 1 1/2 cups extra virgin olive oil by hand until it is spreadable but still holds its shape.
  • Spoon about 2 tablespoons masa into the center of the wider portion of the husks, then place 2 tablespoons achiote chicken in the center along with a piece of jack cheese.
  • Roll up the husk, keeping the top open, and folding the narrower side over to seal the bottom.
  • Place the tamales, open-end up, in a steamer basket and steam over a pot of boiling water, covered, for 1 hour.
  • Let the tamales rest for 1 hour, then serve with additional red chile sauce.

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!

CHICKEN TAMALES



Chicken Tamales image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

14 large corn husks (available at Latin markets and many grocery stores)
1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
1 cup shredded Mexican-blend cheese
1/2 cup chopped fresh cilantro, plus more for garnish
1/2 cup frozen green peas
1/2 cup pimiento-stuffed green olives, drained and halved
2 cups bottled green salsa
2 cups self-rising yellow cornmeal mix

Steps:

  • Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
  • While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
  • Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
  • Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
  • Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.
  • Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
  • Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
  • Photography by Jim Franco

HATCH CHICKEN TAMALES BY SALLYE



HATCH CHICKEN TAMALES BY SALLYE image

This recipe was pinched from the HEB store publication called Texas Life. It is flavorful while still being healthy. Diabetic exchanges: 3-1/2 starch Total calories per serving: 280

Provided by sallye bates

Categories     Tacos & Burritos

Time 3h20m

Number Of Ingredients 8

2 pkg corn husks
3 lb boneless skinless chicken breasts
16 oz (1 jar) central market hatch green chili/salsa verde
4 lb corn masa for tamales
6 Tbsp olive or canola oil
2 tsp baking powder
salt & pepper
1 c mozzarella cheese, shredded

Steps:

  • 1. Soak corn husks in hot water for 30 minutes until soft
  • 2. Cook chicken in 8 cups boiling water until tender Remove chicken Strain broth and set aside
  • 3. Shred chicken and combine with Hatch green chili/salsa verde and set aside
  • 4. Using a large bowl and electric mixer on medium speed, blend masa, oil, baking powder and 4 cups of strained chicken broth Beat until masa mixture is consistency of mashed potatoes Season to taste with salt and pepper Cover and set aside
  • 5. TO ASSEMBLE TAMALES: Place 3 tablespoons of masa on smooth side of a softened corn husk Spread across the center, 1/4" from the flat end of the husk Place 1 to 2 tablespoons of chicken mixture in center of masa Sprinkle with a teaspoon of mazzarella Fold both sides in tightly to overlap, then fold the pointed end up to meet the flat end
  • 6. TO STEAM TAMALES: Add 2 inches of water to a steamer pot Place tamales open end facing up in the steamer basket, making a pyramid with tamales Do not let water touch tamales Cover, bring water to a boil Reduce heat to low and cook 3 hours or until husks pull away from the masa
  • 7. If you do not have a steamer pot, here is an alternate method Invert a cake or pie tin in the bottom of a large stew pot. Place a few husks over the tin. Add water up to about 1" from the husks Place tamales open end facing up on the top of tin, making a pyramid with tamales (Do not allow water to touch tamales) Cover, bring water to a boil Reduce heat to low and cook 3 hours or until husks pull away from the masa

QUICK CHICKEN AND CHEESE TAMALES



Quick Chicken and Cheese Tamales image

These are so easy to make. I love tamales but didn't want the hassle of making them, but this is a great recipe. I like green chili cheese tamales and am going to make them next time as this time I had a leftover rotisserie chicken to use.

Provided by Elaine Laskowski

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 11

2 c masa harina
1 tsp baking powder
1 1/4 tsp kosher salt
1/2 c solid vegetable shortening
1/2 c low-sodium chicken broth
2 1/2 c shredded chicken (leftover rotisserie)
1/4 lb sharp cheddar cheese, shredded
1/2 c chopped cilantro
2 scallions, finely chopped
hot sauce, for serving
1 1/2 c water

Steps:

  • 1. In a food processor, pulse the masa harina with the baking powder and salt. Add the 1 1/2 cups of water and pulse to moisten the masa harina.
  • 2. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and the scallions.
  • 3. Tear twelve 12" square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2" thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold the edges under to make packets. Repeat to form the remaining tamales.
  • 4. Arrange the tamales seam side down tn the bottom of a large bamboo or other steamer. Steam over 2" of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter. Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve with the hot sauce.
  • 5. MAKE AHEAD: The tamales can be prepared through Step 3 and refrigerated up to 2 days.

PULLED CHICKEN AND CORN TAMALES



Pulled Chicken and Corn Tamales image

These tamales have a smoky, chipotle flavor to go with the sweet corn.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes about 34

Number Of Ingredients 17

44 dried corn husks
1 1/2 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons dried oregano
2 cloves garlic, minced
2 tablespoons plus 1 teaspoon salt
1/2 of a 13 1/8-ounce can chipotle chiles in adobo sauce (3/4 cup)
2 roasting chickens (4 pounds each)
1 tablespoon olive oil
1 onion, finely chopped
1/4 teaspoon freshly ground black pepper
2 cups fresh corn kernels (about 4 ears)
3 large tomatoes, cut into 1/4-cup dice
1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup loosely packed cilantro leaves, finely chopped
6 cups masa harina
6 cups warm water

Steps:

  • Soak corn husks in water for 24 hours.
  • Preheat oven to 425 degrees. In a heavy skillet over medium-high heat, toast cumin, peppercorns, and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool, and finely grind. Puree spices, garlic, 1 1/2 teaspoons salt, and chipotles in food processor.
  • Roast chicken for 30 minutes. Remove from oven and brush with spice mixture; roast until juices run clear when chicken is pierced in thigh, 30 minutes more. Let cool.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onions, 1 teaspoon salt, and pepper; saute, stirring often, until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes; cook until corn is soft and tomatoes start to break down, 3 to 5 minutes. Transfer mixture to a bowl.
  • Shred chicken meat. Add chicken, stock, 1 1/2 teaspoons salt, and cilantro to onion mixture. Toss well, cover, and refrigerate.
  • Whisk together masa harina, remaining tablespoon salt, and 6 cups warm water.
  • Pat husks dry. Set aside 34 of the best husks; peel remaining ones into ribbons to use as ties.
  • Working with a few husks at a time, spread about 3 tablespoons masa mixture in center of each; mound 2 heaping tablespoons chicken filling on lower third. Fold husks over, enclosing filling; tie ends with husk ribbons.
  • Place tamales in a steamer basket over boiling water; reduce heat, cover, and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks, and serve.

Tips:

  • Choose the right corn husks: Use fresh, dried corn husks that have been soaked in warm water for at least 30 minutes before using. This will make them pliable and easy to work with.
  • Make sure the masa harina is fresh: Masa harina is a type of corn flour that is used to make the dough for tamales. It is important to use fresh masa harina, as old masa harina can have a sour taste.
  • Season the masa dough well: The masa dough should be seasoned with salt, pepper, and any other desired spices. This will help to give the tamales flavor.
  • Don't overfill the corn husks: When filling the corn husks, be sure not to overfill them. This will make it difficult to wrap the tamales and could cause them to break.
  • Steam the tamales until they are cooked through: The tamales should be steamed for at least 1 hour, or until they are cooked through. You can check to see if they are done by inserting a toothpick into the center of a tamale. If the toothpick comes out clean, the tamales are done.

Conclusion:

Chicken tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover chicken. With a little planning and effort, you can easily make chicken tamales at home. So next time you're looking for a tasty and satisfying meal, give chicken tamales a try!

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