This easy chicken tamale recipe is made with shredded chicken, homemade red chile sauce and soft masa, all wrapped in corn husks and steamed. They take some time to assemble, obviously, but none of the individual steps are difficult. Put on some music, clear off the counter and get into it.
I make the chicken and chile sauce first, then use the reserved chicken broth in the masa. That broth adds way more flavor than water. The finished chicken tamales are savory, a little smoky and easy to freeze, which is helpful because if I’m making tamales, I’m making enough to have leftovers.
You can also split up the work and prepare the filling a day ahead. I highly recommend this if you don’t want your entire day to become Tamale Day.
Jump to:
- Why You’ll Love This Recipe
- What Are Chicken Tamales?
- Easy Chicken Tamale Recipe Ingredients
- Equipment
- How to Make Chicken Tamales
- Top Tip
- Substitutions
- Chicken Tamale Recipe Variations
- What to Serve with Chicken Tamales
- Make Ahead Instructions
- How to Store Chicken Tamales
- Frequently Asked Questions About Chicken Tamales
- Easy Chicken Tamale Recipe
- Food safety
Why You’ll Love This Recipe
- The filling has actual flavor. The chicken simmers with onion, garlic and a bay leaf before getting mixed with a homemade guajillo and ancho chile sauce.
- The masa is soft and fluffy. Whipping the lard first and adding warm chicken broth makes a huge difference.
- You can prepare them ahead. Make the filling one day early or freeze the fully cooked tamales for later.
- The recipe is beginner-friendly. I explain how the masa should feel, how much filling to use and how to tell when the tamales are done.
- It makes a full batch. You’ll get approximately 24 tamales, so there is enough to share and still hide a few in the freezer for yourself.
What Are Chicken Tamales?
Chicken tamales are made by spreading masa dough onto softened corn husks, adding a seasoned chicken filling and steaming everything until the masa is firm and pulls away from the husk.
Tamales are made throughout Mexico and Latin America with different wrappers, fillings and styles of masa. This Mexican chicken tamales recipe uses corn husks and a red chile chicken filling made with guajillo and ancho chiles.
The corn husk is only a wrapper, so don’t eat it. I feel like this should be obvious, but I’ve watched enough people unwrap tamales to know it is worth mentioning.
Easy Chicken Tamale Recipe Ingredients
You’ll need a few groups of ingredients to make this recipe: the chicken, red chile sauce, masa and corn husks. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Chicken: Boneless, skinless chicken thighs are my first choice because they stay juicy and are difficult to overcook. Chicken breasts work too. You can also use shredded rotisserie chicken when you need a shortcut.
Dried guajillo chiles: Guajillo chiles give the sauce its red color and a mild, slightly fruity chile flavor. Remove the stems and seeds before soaking them.
Dried ancho chiles: Ancho chiles are dried poblano peppers. They add a deeper, slightly sweet flavor without making the filling aggressively spicy.
Masa harina: Buy masa harina labeled for tamales if possible. Do not substitute cornmeal or regular corn flour. They are not the same thing and will not give you proper tamale dough.
Lard: Lard gives the masa a traditional flavor and really good texture. Vegetable shortening works if you prefer not to use it, although the flavor will be more neutral.
Chicken broth: Use the broth left from cooking the chicken in both the sauce and the masa. This is one of the easiest ways to build more flavor into the tamales.
Corn husks: Look for dried corn husks in the Latin American section of the grocery store. Soak a few extras because some will inevitably be too small, split or shaped like they have no interest in cooperating.
Baking powder: A small amount helps keep the masa lighter.
See recipe card for quantities.
Equipment
A large steamer pot is the most important piece of equipment here. The tamales need to stand upright above the water while they cook. If you don’t own a dedicated tamale steamer, use a deep stockpot with a steamer basket.
You’ll also need a blender for the red chile sauce. A fine-mesh strainer is optional, but I like using one because it removes any stubborn pieces of chile skin and gives the sauce a smoother texture.
Natural affiliate opportunities for this post include:
- A large tamale steamer
- A high-powered blender
- Masa harina made specifically for tamales
How to Make Chicken Tamales
Place the dried corn husks in a large bowl or baking dish and cover them with very hot water. Put a plate on top to keep them submerged.
Soak the husks for at least 30 minutes, until they are soft and flexible. Rinse them and pat them dry before assembling the tamales.
Add the chicken, broth, onion, garlic, salt and bay leaf to a large pot. Bring everything to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes.
The chicken is ready when it reaches 165°F and pulls apart easily. Transfer it to a bowl and shred it with two forks. Strain and save the broth. We’re using it twice, so definitely do not pour it down the sink.
Remove the stems and seeds from the guajillo and ancho chiles. Toast them briefly in a dry skillet over medium heat, about 10 seconds per side. Keep an eye on them. Burned dried chiles become bitter very quickly. Transfer the chiles to a bowl, cover them with hot water and let them soak for 15 to 20 minutes.
Drain the softened chiles and add them to a blender with the garlic, onion, cumin, oregano, salt and reserved chicken broth. Blend until smooth. Pour the sauce through a fine-mesh strainer if you want a smoother consistency. Heat a tablespoon of oil in a saucepan over medium heat. Add the sauce carefully—it may splatter—and simmer for 8 to 10 minutes, until it darkens slightly and begins to thicken.
Add the shredded chicken to the red chile sauce and stir until it is evenly coated. Simmer for approximately five minutes.
The filling should be moist but not watery. Too much liquid can soak through the masa and make the tamales difficult to assemble. Remove the filling from the heat and let it cool slightly.
Whisk together the masa harina, baking powder and salt in a medium bowl.
Add the softened lard to a large mixing bowl. Beat it with an electric mixer for three to four minutes, until it looks lighter and fluffier.
Gradually add the masa mixture, alternating with the warm chicken broth. Continue mixing until you have a soft, spreadable dough. It should feel similar to thick hummus and spread across a corn husk without cracking.
If the masa feels stiff, add more broth a few tablespoons at a time.
Lay one softened corn husk on your work surface with the wide end facing you.
Spread approximately ¼ cup of masa across the wide section of the husk, creating a rectangle about ¼ inch thick. Leave a border along the sides and several inches of the narrow end uncovered.
Spoon 1½ to 2 tablespoons of chicken filling down the center. Fold one long side of the husk over the filling, followed by the other side. Fold the narrow bottom end upward. The top stays open. Repeat with the remaining masa and chicken filling.
Add water to the bottom of a large steamer, making sure the water does not come through the steamer basket.
Arrange the tamales vertically with their open ends facing up. They should be close enough to support one another but not packed into the pot as tightly as humanly possible.
Cover the tops with a few extra corn husks or a clean, damp kitchen towel. Cover the pot and bring the water to a boil. Reduce the heat and maintain a steady simmer.
Steam the tamales for 60 to 75 minutes. Check the water periodically and add more hot water as needed.
Remove one tamale and let it sit for five minutes before opening it.
The tamale is done when the husk pulls away cleanly and the masa feels firm rather than wet or sticky. If the masa is still sticking, steam the batch for another 10 to 15 minutes.
Let all the tamales rest, covered, for 15 to 20 minutes before serving. They will continue to firm up as they rest.
Instant Pot method: Alternatively, pour 1 cup of water into the Instant Pot and insert the steamer rack. Arrange the tamales upright with their open ends facing up, making sure they sit above the water. Secure the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes, then let the pressure release naturally for 10 minutes before carefully releasing the remaining pressure. Let one tamale rest for five minutes before opening it. The husk should pull away cleanly from the masa. If the masa still sticks, return the tamales to the Instant Pot and cook on High Pressure for another five minutes. Very large or tightly packed tamales may need up to 30 minutes of pressure cooking.
Top Tip
Pay attention to the consistency of the masa. It should be soft enough to spread easily but thick enough to hold its shape.
If the masa cracks or drags across the corn husk, add more warm broth. If it is loose and sliding around, mix in a little more masa harina. Getting this texture right matters more than whether a spoonful of masa passes the famous “float test.”
Substitutions
Chicken breasts: You can use chicken breasts instead of thighs. Check them a little earlier since they can dry out more easily.
Rotisserie chicken: Substitute approximately four cups of shredded rotisserie chicken. Use store-bought broth for the sauce and masa.
Vegetable shortening: Replace the lard with the same amount of vegetable shortening. The masa will still be tender, but it will have a more neutral flavor.
Ancho chiles: If you cannot find ancho chiles, use additional guajillo chiles. The sauce will be slightly brighter and less rich.
Prepared red chile sauce: You can use a good prepared Mexican red chile sauce when you need a shortcut. Make sure it is a cooking sauce, not a thin table salsa.
Chicken Tamale Recipe Variations
Make green chicken tamales: Replace the red chile sauce with salsa verde made from tomatillos, serrano peppers, onion, garlic and cilantro.
Make them spicier: Add one or two dried árbol chiles to the red sauce. Those little chiles are not playing around, so add them intentionally.
Use chicken tinga: A smoky tomato and chipotle chicken filling also works well. My Chicken Tinga Enchiladas are a good reference for that flavor combination.
Add cheese: Place a thin strip of Oaxaca cheese or Monterey Jack over the chicken filling before folding the tamales.
Make smaller tamales: Use less masa and filling in each husk. Start checking them a little earlier because smaller tamales may cook faster.
What to Serve with Chicken Tamales
I usually serve these red chicken tamales with salsa, Mexican crema, sliced avocado and crumbled queso fresco. A fresh side is nice because the tamales themselves are pretty substantial.
For a full Mexican meal, serve them with:
- Calabacitas with corn and cheese
- Mexican elote
- Authentic chilaquiles with salsa roja and salsa verde
- Mexican sopes
Tamales are also closely connected to Día de la Candelaria. In Mexico, whoever finds the baby figurine inside the Rosca de Reyes traditionally brings tamales on February 2. You can read more about that tradition in my Rosca de Reyes recipe.
If this becomes one of those recipes you make every year, write it down and keep it in the kitchen. My Cilantro Parsley Recipe Card Box Set is made for exactly that.
Make Ahead Instructions
The easiest way to divide the work is to make the chicken filling one day ahead. Refrigerate it in an airtight container, then prepare the masa and assemble the tamales the following day.
You can also assemble the tamales up to one day before steaming them. Arrange them in a covered container and refrigerate them upright if possible.
Let refrigerated, unsteamed tamales sit at room temperature while you prepare the steamer. They may need a few additional minutes of steaming time.
How to Store Chicken Tamales
Refrigerator
Let the cooked tamales cool completely, then refrigerate them in an airtight container for up to four days. Keep them inside their corn husks so the masa does not dry out.
Freezer
Chicken tamales freeze really well. Once cooled, place them in a freezer-safe bag or container with the husks still attached. Freeze for up to three months.
Reheating
Steam refrigerated tamales for 15 to 20 minutes. Frozen tamales will take approximately 25 to 35 minutes.
For one or two tamales, wrap each one in a damp paper towel and microwave in 30-second intervals until hot. Steaming gives you the best texture, but sometimes I want a tamale immediately. The microwave understands.
Frequently Asked Questions About Chicken Tamales
How long should I steam chicken tamales?
Steam chicken tamales for approximately 60 to 75 minutes. The exact time depends on their size, how closely they are packed and how steadily the water is simmering.
How do I know when tamales are done?
Let one tamale rest for five minutes, then open the husk. The masa should pull away from the husk cleanly. If it looks wet or sticks to the wrapper, steam the tamales for another 10 to 15 minutes.
Why are my tamales dry?
Dry tamales usually come from masa that needed more liquid, not enough fat or excessive steaming. The uncooked masa should be soft and easy to spread. Make sure the steamer does not run dry while cooking.
Why is my masa sticking to the corn husk?
The tamales may need more cooking time or a longer rest. Steam them a little longer, then let them rest for at least 15 minutes before opening another one.
Can I make chicken tamales without lard?
Yes. Use an equal amount of vegetable shortening. The flavor will be slightly different, but the masa will still cook properly and remain tender.
Are chicken tamales spicy?
These red chicken tamales are mild to medium. Guajillo and ancho chiles add more flavor than heat. Add dried árbol chiles or serve the tamales with a spicy salsa if you want more heat.
Print
Easy Chicken Tamale Recipe
- Total Time: 2 hours 45 minutes
- Yield: Approximately 24 tamales 1x
- Diet: Gluten-Free
Description
This easy chicken tamale recipe combines tender shredded chicken, homemade red chile sauce and soft masa steamed inside corn husks.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
- 4 cups chicken broth or water
- ½ white onion
- 3 garlic cloves
- 1 teaspoon kosher salt
- 1 bay leaf
- Red Chile Sauce
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 garlic cloves
- ¼ white onion
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon kosher salt, plus more to taste
- 1½ cups reserved chicken broth
- 1 tablespoon neutral cooking oil
Masa
- 4 cups masa harina made for tamales
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1¼ cups softened lard or vegetable shortening
- 3 to 3½ cups warm chicken broth
Assembly
- 26 to 30 dried corn husks
Instructions
- Place the corn husks in a large bowl and cover them with very hot water. Weigh them down with a plate and soak for at least 30 minutes.
- Add the chicken, broth, onion, garlic, salt and bay leaf to a pot. Bring to a gentle boil, reduce the heat and simmer for 20 to 25 minutes, until the chicken reaches 165°F.
- Transfer the chicken to a bowl and shred it. Strain and reserve the cooking broth.
- Toast the guajillo and ancho chiles in a dry skillet for about 10 seconds per side. Cover them with hot water and soak for 15 to 20 minutes.
- Drain the chiles and blend them with the garlic, onion, cumin, oregano, salt and 1½ cups reserved chicken broth.
- Heat the oil in a saucepan. Add the chile sauce and simmer for 8 to 10 minutes, until slightly thickened.
- Add the shredded chicken and simmer for five minutes. Remove the filling from the heat and let it cool slightly.
- Whisk the masa harina, baking powder and salt together in a bowl.
- Beat the lard for three to four minutes, until light and fluffy. Gradually mix in the masa mixture, alternating with the warm broth. Continue mixing until the masa is soft and spreadable.
- Place a softened corn husk on the counter with the wide end facing you. Spread approximately ¼ cup masa over the wide portion.
- Add 1½ to 2 tablespoons chicken filling down the center. Fold in both long sides, then fold the narrow bottom end upward. Repeat with the remaining husks and filling.
- Stand the tamales upright in a steamer with their open ends facing up. Cover and steam for 60 to 75 minutes, adding more hot water when necessary.
- Instant Pot method: Alternatively, pour 1 cup of water into the Instant Pot and insert the steamer rack. Arrange the tamales upright with their open ends facing up, making sure they sit above the water. Secure the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes, then let the pressure release naturally for 10 minutes before carefully releasing the remaining pressure. Let one tamale rest for five minutes before opening it. The husk should pull away cleanly from the masa. If the masa still sticks, return the tamales to the Instant Pot and cook on High Pressure for another five minutes. Very large or tightly packed tamales may need up to 30 minutes of pressure cooking.
- Test one tamale after letting it rest for five minutes. If the husk pulls away cleanly, the tamales are done. If it sticks, steam for another 10 to 15 minutes.
- Rest the tamales, covered, for 15 to 20 minutes before serving.
Notes
- The filling should be moist but not watery.
- Add broth to the masa a few tablespoons at a time until it spreads easily.
- Keep the tamales above the water level while steaming.
- Keep extra hot water ready in case the steamer begins running low.
- Leave the corn husks on the tamales during refrigeration and freezing.
- Prep Time: 1 Hour 15 minutes
- Cook Time: 1 Hour 30 minutes
- Category: Dinner
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 249.3
- Sugar: 0.0 g
- Sodium: 156.1 mg
- Fat: 16.6 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 1.7 g
- Carbohydrates: 12.2 g
- Fiber: 2.0 g
- Protein: 12.9 g
- Cholesterol: 48.8 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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