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Homemade Tamales Recipe
5 from 12 votes

Homemade Tamales Recipe

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.

Prep Time
1 hr 30 mins
Cook Time
2 hrs
Servings: 36
Calories: 205 kcal
Course: Main Course, Appetizer
Cuisine: Mexican

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

    Cup of Yum
  1. Filling: Season by seasoning the chicken on all sides with salt and pepper.
  2. 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.
  3. Sear the chicken for 3 to 4 minutes per side or until well browned on both sides. Set it aside on a plate.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Stop the mixer and add in the masa, baking powder, and salt, and mix on low speed.
  15. 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.
  16. Once the dough is combined it should be very soft and slightly stick, like the consistency of peanut butter.
  17. 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.
  18. Add about 2 tablespoons of the chicken filling to the center of the masa that is spread out on the husk.
  19. 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.
  20. 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.
  21. 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.
  22. 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

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: 36 Serving

Amount Per Serving

Calories 205

% 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.