Dinner
Chicken Tamales
Discover how to make homemade Chicken Tamales, a classic Mexican dish, with this easy recipe everyone will love. The magic of these tamales lies in the flavorful shredded chicken, mingling with a sauce made from serrano peppers and tomatillos. It's a recipe that reminds me of family gatherings, where we’d unwrap the husks to reveal the warm, comforting filling inside.
Dinner
Chicken Tamales
Discover how to make homemade Chicken Tamales, a classic Mexican dish, with this easy recipe everyone will love. The magic of these tamales lies in the flavorful shredded chicken, mingling with a sauce made from serrano peppers and tomatillos. It's a recipe that reminds me of family gatherings, where we’d unwrap the husks to reveal the warm, comforting filling inside.
The Recipe
Ingredients
Tamale Preparation
- Corn husks
- Chicken
- Whole spices
- Onion
- Garlic
- Serrano peppers
- Tomatillos
- Salt
- Cumin
- Baking powder
- Maseca
- Chicken broth
Optional Fillings
- Leftover birria
- Oaxaca cheese
- Corn
Instructions
- 1
Soak corn husks in hot water for a few hours, but preferably overnight.
- 2
Once softened, strain and pat them dry.
- 3
Boil chicken with whole spices and onion. Skim the scum off the top and shred the chicken once cooked.
- 4
Boil garlic, serrano peppers, and tomatillos. Blend them with salt and cumin.
- 5
Add the sauce to the shredded chicken with additional salt and cumin.
- 6
For the dough, whisk until light and fluffy, then add salt, baking powder, and maseca.
- 7
Gradually add chicken broth while whisking until you have a smooth dough.
- 8
Check dough readiness by dropping some in water; if it floats, it's ready.
- 9
Spread dough onto the smoother side of the husk, then add chicken mixture.
- 10
Fold one side over, then the other, and tuck the bottom.
- 11
Stack tamales in a steamer pot, cover with extra husks, and cook for 1 hour and 20 minutes.
- 12
Tamales are ready when they no longer stick to the husk.
The Recipe
Instructions
- 1
Soak corn husks in hot water for a few hours, but preferably overnight.
- 2
Once softened, strain and pat them dry.
- 3
Boil chicken with whole spices and onion. Skim the scum off the top and shred the chicken once cooked.
- 4
Boil garlic, serrano peppers, and tomatillos. Blend them with salt and cumin.
- 5
Add the sauce to the shredded chicken with additional salt and cumin.
- 6
For the dough, whisk until light and fluffy, then add salt, baking powder, and maseca.
- 7
Gradually add chicken broth while whisking until you have a smooth dough.
- 8
Check dough readiness by dropping some in water; if it floats, it's ready.
- 9
Spread dough onto the smoother side of the husk, then add chicken mixture.
- 10
Fold one side over, then the other, and tuck the bottom.
- 11
Stack tamales in a steamer pot, cover with extra husks, and cook for 1 hour and 20 minutes.
- 12
Tamales are ready when they no longer stick to the husk.