Description
Learn how to make authentic chicken tamales with this easy recipe. These savory chicken tamales feature a zesty green chile surprise and are perfect for any gathering.
Ingredients
Scale
- For the Filling:
- 1 lb Boneless Skinless Chicken Thighs cut into small pieces
- 6 medium Tomatillos husks removed
- 1 medium Jalapeno Pepper adjust based on heat preference
- 1 medium Poblano Pepper remove stems
- 1 small Serrano Pepper optional kick of heat
- 1 medium Onion finely chopped
- 1 clove Garlic
- 1 tsp Kosher Salt to taste
- 1 tbsp Lime Juice from half a lime
- For the Masa Dough:
- 2 cups Masa Harina
- 1 tbsp Baking Powder
- 1/2 cup Canola Oil or any neutral oil
- 1.5 cups Chicken Broth preferably low-sodium
- For the Wrapping:
- 12 pieces Corn Husks soaked in hot water
Instructions
- Soak Corn Husks: Begin by soaking your corn husks in hot water for about 1 hour.
- Roast Peppers: Preheat your broiler, broil tomatillos, jalapeno, poblano, and serrano for 10 minutes then cover with a towel.
- Make Sauce: Blend the roasted peppers with chopped onion, garlic, kosher salt, and a splash of water until smooth.
- Cook Chicken: Heat oil in a skillet, sauté chicken until browned, then stir in the green chile sauce for 5 minutes.
- Prepare Masa Dough: Combine masa harina, baking powder, and salt; mix in oil and chicken broth until spreadable.
- Assemble Tamales: Spread masa on soaked husk, add chicken filling, fold and roll to seal.
- Steam Tamales: Arrange tamales upright in a steamer, cover with a wet cloth, steam for 3.5 hours.
Notes
- Serve tamales with Mexican crema for an extra delightful touch.
- Can be frozen for up to 6 months.
- Prep Time: 1 hour
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg