A pre-Hispanic Mesoamerican food thousands of years old, tamales were ritual and travel food of the Mayans and Aztecs, and today they are a fundamental part of family celebrations throughout Mexico.
Mexican
Chicken Tamales
Traditional Mexican chicken tamales wrapped in corn husk, step by step recipe.
- Mexico
- MAIN COURSES
- Light
- medium
60 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 14 g
- Carbohydrates 34 g
- Fat 16 g
Story behind the dish
Preparation
Chicken Tamales is a preparation from Mexico with medium difficulty. Reserve about 150 minutes in total (60 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of nixtamalized corn dough.
- Have ready: 200 g of lard.
- Have ready: 1 teaspoon baking powder.
- Have ready: Chicken broth.
- Have ready: 400 g of cooked and shredded chicken.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak corn husks in hot water until pliable
Soak corn husks in hot water until pliable. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Beat the butter until fluffy
Beat the butter until fluffy, add the dough, yeast and salt, adding broth little by little until you obtain a creamy dough that floats in water (key point). The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Prepare a simple red sauce by toasting and grinding the chiles…
Prepare a simple red sauce by toasting and crushing the guajillo chiles with tomato and garlic, and mixing with the shredded chicken. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Spread a layer of dough on each drained corn husk.
Spread a layer of dough on each drained corn husk. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Place a spoonful of chicken filling in sauce in the center and…
Place a spoonful of chicken filling in sauce in the center and wrap by folding the sides and base of the sheet. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the tamales standing up in a steamer and steam 60-75…
Place the tamales standing up in a steamer and steam for 60-75 minutes until the dough comes off the sheet easily. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
Chef's tips
- Check the consistency of the dough by dropping a ball into water: if it floats, it is ready to use.
- Place the tamales vertically and seam side up in the steamer so they don't open.
Variations
- Green tamales with tomatillo
- Sweet pineapple or strawberry tamales
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