Table of Contents

Tamales De Pollo – A Taste of Home

The scent of corn husks soaking in hot water always transports me back to my abuela’s kitchen. It was a flurry of activity – masa being mixed, fillings simmering, and the rhythmic clatter of pots and pans. These weren’t just tamales; they were edible love letters, passed down through generations. The anticipation, the shared laughter, and finally, the first bite of a warm, savory tamale – that’s a memory I cherish and strive to recreate with every batch I make.

Recipe Overview

Prep Time: 1 hour
Cook Time: 2.5-3 hours
Total Time: 3.5-4 hours (includes soaking time)
Servings: Varies (25-40 tamales)
Yield: 25-40 tamales
Dietary Type: Can be made Gluten-Free (ensure chicken stock is gluten-free)

Ingredients

Tamale Filling

2-3 tablespoons olive oil
2 yellow onions, chopped small
8-10 garlic cloves, minced
4 green onions, chopped small, including the tops
8-10 tomatillos, washed well and chopped small
1 large green bell pepper, seeded and chopped small
2-3 Anaheim chilies, seeded and chopped small
1-2 small hot chili pepper, seeded and minced
1/2 cup chopped fresh cilantro
2 tablespoons chili seasoning mix
1/4 cup sugar
4-6 limes, juice of
4-6 limes, zest of
1 (8 ounce) can chicken stock or chicken broth
1 cooked chicken, skinned, remove meat, chopped small (rotisserie chicken works great!)
Salt to taste
Fresh coarse ground black pepper to taste

Tamale Dough

1 1/2 cups masa harina
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cumin
3 tablespoons softened butter
1/3 cup shortening or duck fat
3/4 cup water, plus 3 tablespoons water
25-40 corn husks, for tamales

Equipment Needed

Large bowl
Large heavy skillet
Mixing bowls
Electric mixer (optional, but recommended)
Steamer basket
Large stockpot or steamer
Plastic bag
Spoon
Measuring cups and spoons

Instructions

Begin by preparing the corn husks. Remove them from their package and place them in a large bowl. Pour boiling water over them.
Since the husks will float, place another bowl filled with water on top to keep them submerged. Let them soak for several hours, or ideally, overnight. This will make them pliable and easy to work with.
While the husks are soaking, prepare the chicken filling. Heat the olive oil in a large, heavy skillet over medium heat.
Add the chopped yellow onions, minced garlic, chopped green onions, chopped tomatillos, chopped bell pepper, and seeded and chopped chilies to the skillet.
Sauté the vegetables until they are soft and heated through, but not yet beginning to brown. This typically takes about 10-15 minutes.
Add the chopped cooked chicken, chopped fresh cilantro, chili seasoning, lime juice, lime zest, and sugar to the skillet.
Stir well to combine all the ingredients thoroughly.
Pour in enough chicken stock or broth to reach about an inch deep over the top of the ingredients in the skillet.
Bring the mixture to a boil, then reduce the heat to a rapid simmer.
Season with salt and pepper to taste. Adjust the seasonings as needed. You might want to add more sugar and lime juice for brightness, or a pinch of dry chili flakes for extra heat.
Allow the filling to simmer for about 30 minutes, stirring occasionally, allowing the flavors to meld together beautifully.
Remove the filling from the heat and let it cool completely before using it to fill the tamales. You can also freeze the filling at this stage for later use.
Now, prepare the tamale dough. In a medium bowl, whisk together the masa harina, baking powder, salt, and ground cumin. Make sure there are no lumps.
In a separate, larger bowl, beat the softened butter and shortening (or duck fat) together until very light and creamy, about 5 minutes. An electric mixer makes this much easier, but you can do it by hand if you’re feeling ambitious!
Gradually beat in 3 tablespoons of the masa mixture, then 3 tablespoons of water, until light and fluffy, about 1 minute.
Continue beating in the masa mixture and water alternately, a little at a time, until the dough is very smooth and of a spreading consistency, about 5 minutes. The dough should resemble a thick, moist paste. If it seems too dry, add a tablespoon of water at a time until you reach the desired consistency.
When you are ready to begin folding your tamales, remove the soaked corn husks from the water, drain them well, and pat them dry with paper towels.
Place the drained and dried corn husks in a plastic bag to keep them moist. Remove only a few at a time as you need them.
Lay one corn husk on a flat surface in front of you, with the wider end towards you.
Put about a tablespoon of the prepared masa dough on the corn husk and flatten it with the back of a spoon.
Spread the dough to be no more than 1/4 inch thick. Leave at least a 1/2 inch border on each long side of the corn husk that has no masa, and at least 1-1/2 inches at the top and bottom.
Place about a tablespoon of the chicken filling in a line down the center of the masa.
Bring the two long sides of the corn husk over the masa and filling, overlapping them slightly.
Fold the two ends of the corn husk over to close the tamale.
You can leave the tamale like this, simply placing it in the steamer folded side down. Alternatively, you can use thin strips of corn husk or thin kitchen twine to tie them shut for a more secure closure.
The most convenient way to cook tamales is in a conventional steamer. However, you can improvise by using a large stockpot with a steamer basket.
Fill the bottom of the steamer with water up to the level indicated by the manufacturer, or if improvising, ensure the water level is below the steamer basket. Bring the water to a boil.
Line the top of the steamer with extra corn husks, covering the bottom and sides well. This will help to prevent the tamales from sticking and add extra flavor.
Stack the tamales upright in the steamer, with the folded or tied down flaps upwards.
For the best results, pack the tamales firmly but not too tightly. The husks will swell as the dough cooks, so leave some room for expansion.
Cover the tamales with more corn husks.
Cover the top of the steamer with a thick cloth (an old kitchen towel works best) to absorb condensation.
Cover the steamer with a tight-fitting lid.
Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
Keep the water bubbling gently, but not boiling violently. Check the water level periodically and add more boiling water as needed.
To test the tamales for doneness, remove one from the center and one from the side of the steamer.
As you open the husk, the dough should come away easily from the husk and be completely smooth. If the dough is still sticky or wet, continue steaming for another 15-30 minutes and test again.
Once cooked, tamales are delicious when tempered, allowing the flavors to develop even further.
Tamales are great to eat right away. They also reheat well in an ungreased frying pan. Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
Tamales can be refrigerated and will keep well stored that way for about a week.
For longer storage, it is best to freeze them.
To reheat frozen tamales, wrap them in foil, place them in a 350°F oven, still frozen, and heat through for about 30 minutes.

Expert Tips & Tricks

Soak those husks! Don’t skimp on the soaking time for the corn husks. Properly softened husks are essential for easy assembly and wrapping.
Taste as you go. Don’t be afraid to adjust the seasonings in the filling to your liking. A little extra lime juice or a pinch of chili flakes can make a big difference.
Don’t overcrowd the steamer. Overcrowding can prevent the tamales from cooking evenly. Work in batches if necessary.
Be patient! Tamales require a long steaming time. Don’t rush the process, or the masa will be undercooked and gummy.
Leftover filling? The chicken filling is also delicious served over rice or used as a topping for nachos.

Serving & Storage Suggestions

Serve the tamales warm, straight from the steamer. They are delicious on their own or accompanied by your favorite toppings, such as salsa, sour cream, guacamole, or shredded cheese. You can also serve them with a side of rice and beans for a complete meal.

Cooked tamales can be stored in the refrigerator for up to a week. For longer storage, freeze them in airtight containers or freezer bags. To reheat, steam them again, bake them in the oven wrapped in foil, or pan-fry them until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	108.6 kcal	N/A
Calories from Fat	55g	51%
Total Fat	6.2 g	9%
Saturated Fat	2.3 g	11%
Cholesterol	11.7 mg	3%
Sodium	113.6 mg	4%
Total Carbohydrate	11 g	3%
Dietary Fiber	1.1 g	4%
Sugars	3.5 g	14%
Protein	3.1 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Tamales: Substitute the chicken filling with a mixture of roasted vegetables, such as corn, zucchini, and bell peppers.
Spicy Tamales: Add more hot chili peppers to the filling, or use a spicier chili seasoning mix.
Sweet Corn Tamales: Add a touch of honey or maple syrup to the masa dough for a sweeter tamale. These are often filled with fruit or cheese.
Pork Tamales: Substitute the chicken with shredded pork for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use lard instead of shortening in the masa?
A: Absolutely! Lard will add a richer, more traditional flavor to the masa. Just be sure to use good-quality lard.

Q: My masa dough is too dry. What should I do?
A: Gradually add more water, one tablespoon at a time, until the dough reaches a smooth, spreadable consistency.

Q: How do I know when the tamales are done steaming?
A: The masa should pull away easily from the corn husk. If it’s still sticky, continue steaming for a bit longer.

Q: Can I freeze the tamales before steaming them?
A: It’s best to steam the tamales before freezing. This will help to preserve their texture and flavor.

Q: My tamales are falling apart when I try to assemble them. What am I doing wrong?
A: Make sure the corn husks are thoroughly soaked and pliable. Also, ensure that the masa dough has the correct consistency – not too dry or too wet.

Final Thoughts

Making tamales is a labor of love, but the result is well worth the effort. These savory, comforting bundles are perfect for sharing with family and friends. Don’t be intimidated by the process; take it one step at a time, and enjoy the journey. Gather your loved ones, put on some music, and create some memories while you create these delicious tamales. And don’t forget to share your creations and variations with me – I’d love to see what you come up with! Buen provecho!

Tamales De Pollo – Chicken Tamales Recipe