Homemade Tamales Recipe
User Reviews
5
12 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
2 hrs
-
Servings
36
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Calories
205 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Homemade Tamales Recipe
Report
This Homemade Tamales recipe involves making tender chicken filling seasoned with dried chiles, cumin, and aromatic vegetables, combined with a masa dough made from masa harina, lard, and chicken stock. Wrapped in corn husks and steamed, the tamales yield a soft, flavorful traditional Mexican dish perfect for gatherings or a special meal.
Description
The recipe begins by seasoning and browning chicken pieces, then simmering them with onion, garlic, bay leaves, ancho and guajillo chiles, cumin seeds, and Roma tomatoes in chicken stock until tender. The cooked chicken is shredded and mixed with softened onions and garlic for a rich filling. Meanwhile, the masa dough is prepared by combining masa harina, lard, baking powder, salt, and chicken stock to a soft consistency for spreading.
Individual corn husks are soaked and spread with masa dough, filled with the chicken mixture, then folded and steamed until the dough is set and the tamales hold their shape. The resulting tamales have a moist, soft dough encasing well-seasoned, savory chicken filling with a mild spice and aromatic earthiness from the chiles and herbs.
Traditionally served hot, these tamales can be kept warm briefly before serving and are suitable for batch cooking due to good storage and freezing potential. The notes include clear make-ahead guidelines for filling and dough preparation, long refrigerator storage recommendations, and methods for reheating tamales by steaming or baking. Additional uses of leftover filling are also suggested, offering versatility. The recipe highlights practical details like breaking down whole chickens for savings and includes options for modern cooking appliances like the Instant Pot.
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Ingredients
For the Filling:
- 4 1/2 pound chicken breast thighs, drums, and wings, broken down into individual breasts
- 6 tablespoons avocado oil or olive oil
- 2 yellow onion peeled, cut into wedges or slices
- 16 garlic cloves
- 2 bay leaf
- 10 cups chicken stock water, or vegetable stock
- 1 teaspoon cumin seeds
- 2 ancho chile seeded
- 3 guajillo chile seeded
- 5 Roma tomato cut in half
- salt coarse sea salt, cracked, to taste
- black pepper coarse sea salt, cracked, to taste
For the Tamale Dough:
- 40 to 50 corn husk
- 2 cups lard
- 6 cups masa harina finely ground
- 1 tablespoon baking powder
- 1 teaspoon salt sea salt
- 4 cups chicken stock
Instructions
- Filling: Season by seasoning the chicken on all sides with salt and pepper.
- Next, add the 3 tablespoons avocado or olive oil to a rondeau pot over high heat until it begins to smoke lightly. Place the chicken skin side down and then turn the heat down to medium high.
- Sear the chicken for 3 to 4 minutes per side or until well browned on both sides. Set it aside on a plate.
- Add 1 peeled yellow onion, 10 garlic cloves, and 2 bay leaves and sauté for 3 to 4 minutes or until the onion is well browned. Pour in the chicken stock and season it with salt and pepper.
- Place the chicken back in the liquid, place on a lid, and cover over medium heat for 1 hour. Once the chicken is very tender, remove it from the liquid and set it to the side on a plate.
- Strain the chicken stock into a pot and set the liquid to the side. Add the onions and garlic from the strainer to the plate with the cooked chicken.
- Add the rondeau pot back to the burner over high heat and add 3 tablespoons of avocado or olive oil and heat until it begins to lightly smoke.
- Next, add the onions and sauté for 5 to 6 minutes or until well browned. Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
- Now sprinkle in the cumin and toast for 1 to minutes before adding in the chiles and tomatoes. Sauté the vegetables together for 2 to 3 minutes, and then add back in half of the strained chicken stock. Simmer over medium heat for 10 to 15 minutes or until the chiles are softened.
- In the meantime, bone, skin, and shred the chicken with your fingers or using forks. Keep it aside. Transfer the mixture to a blender and blend on high speed until it is smooth.
- Pour the red sauce back into the pot, adjust the seasonings with salt and pepper, and the shredded chicken and mix to combine. Remove it from the heat and set it aside to cool.
- Tamales: Add the husks to a large container and cover it completely with cold water and let it sit overnight. You can also cover it in hot boiling water and let it sit for 1 hour to soften. Strain the husks entirely and set them aside.
- Add the lard to a stand mixer with the whisk attachment and mix on high speed for 5 to 7 minutes or until it becomes light and fluffy.
- Stop the mixer and add in the masa, baking powder, and salt, and mix on low speed.
- While it is mixing, begins to slowly pour in the remaining warm 4 cups of chicken stock until it is mixed in. You may need to wait a minute or two in between adding in the chicken stock to ensure it is mixed in.
- Once the dough is combined it should be very soft and slightly stick, like the consistency of peanut butter.
- Take about a half cup of the masa dough and spread it to the center of a husk making about a 5” x 5” size. Be sure to leave about 1” inch at the top and several inches on the bottom parts of the husk. Watch the video to see how to do this.
- Add about 2 tablespoons of the chicken filling to the center of the masa that is spread out on the husk.
- Fold the husk over until the masa completely encases the filling. Next, fold the husk over one more time and then fold the bottom part of the husk up.
- This is optional, but you can then tie a thin piece of husk around the tamale to help it hold in place although it will hold fine and is not needed. This seems to be more for aesthetics.
- Place the tamales open side up into a steamer basket until it is filled up. Put a damp kitchen towel over the tamales and place them in a large pot with water that is below the basket and cover with a lid, and steam for 1 hour to 1 hour and 15 minutes or until cooked through.
- Remove and rest for a few minutes before serving.
Notes
- The chicken filling can be prepared up to 3 days in advance, and the masa dough can be made up to 2 days ahead.
- To keep tamales warm before serving, cover them and place in a low oven (150°–200°F) for up to 1 hour.
- Store leftovers covered in the refrigerator for 4 to 5 days or freeze for up to 6 months, thawing in the refrigerator before reheating.
- Reheat tamales by steaming them for 10 to 15 minutes until warm, or by baking covered with foil at 350°F for 6 to 8 minutes.
- Leftover filling works well in enchiladas, burritos, quesadillas, or tacos.
- Breaking down a whole chicken provides economical meat and stock bones; however, using only certain cuts is also fine.
- The masa dough can be mixed by hand until soft and combined.
- An Instant Pot steamer can be used to cook tamales in 25 to 30 minutes as an alternative to traditional steaming.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
20g
(7%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.04g
(2%)
Cholesterol
30mg
(10%)
Sodium
172mg
(7%)
Potassium
293mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
861IU
(17%)
Vitamin C
4mg
(4%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 30mg | 10% |
| Sodium | 172mg | 7% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 861IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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