How to Make Delicious Chicken Tamales From Scratch

Tamales are a traditional Latin American dish made from masa dough filled with meat, cheese or other fillings then wrapped and steamed in corn husks. Chicken tamales are a popular variety filled with flavorful shredded chicken. Making tamales takes some time and effort, but the result is well worth it. Homemade chicken tamales have an amazing taste and texture that you just can’t get from store-bought ones.

In this article, I’ll provide a step-by-step guide to making chicken tamales completely from scratch. I’ll go over how to prepare the masa dough chicken filling assembly, and steaming method. With my tips and advice, you’ll be able to make incredible chicken tamales to enjoy with family and friends.

Ingredients Needed

Here’s what you’ll need to make about 24 chicken tamales

For the Masa Dough:

• 4 cups masa harina (corn flour for tamales)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cubes chicken bouillon
• 2 cups beef or chicken broth, warmed
• 1/2 cup melted lard or vegetable shortening

For the Chicken Filling:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup chicken broth
• Salt and pepper to taste

For Assembly:

• 24 dried corn husks
• Kitchen string

Step 1 – Prepare the Corn Husks

Tamales are traditionally wrapped in dried corn husks before steaming. Look for corn husks in the produce section of grocery stores or at Latin/Mexican markets. To prepare them:

• Place husks in a large bowl and cover with warm water.
• Soak for at least 30 minutes to soften.
• Rinse thoroughly and pat dry.

Soaking softens the husks so they are pliable enough to wrap around the tamales.

Step 2 – Make the Masa Dough

The masa dough for tamales is made from masa harina (corn flour) and lard or vegetable shortening. Here’s how to mix it up:

• In a large bowl, whisk together the masa harina, baking powder, and salt.
• In a measuring cup or small bowl, dissolve the chicken bouillon cubes in 2 cups of warm broth.
• Add the bouillon-broth mixture and melted lard/shortening to the masa harina.
• Use a spoon or rubber spatula to mix well until a soft dough forms.

The dough should be smooth and spreadable, but not overly sticky. If needed, add more broth 1 tablespoon at a time until the right consistency is reached.

Step 3 – Cook the Chicken

For the filling, boneless chicken breasts are simmered in a flavorful broth until cooked through and tender.

• In a skillet over medium heat, warm 1 tablespoon oil.
• Add onion and cook for 5 minutes until softened.
• Stir in garlic, cumin, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute more.
• Add chicken breasts and 1 cup broth. Season with salt and pepper.
• Bring to a gentle simmer, then cover and cook for 15-20 minutes until chicken is cooked through.
• Transfer chicken to a cutting board. Allow to cool slightly before shredding with two forks.
• Return shredded chicken to the skillet and moisten with any remaining broth.

This produces tender, flavorful chicken for the tamale filling. The spices add delicious seasoning without overpowering the chicken.

Step 4 – Assemble the Tamales

Once you have the components ready, it’s time to assemble:

• Lay one corn husk flat on work surface. Spread about 3 tablespoons of masa dough into a rectangle down the center.
• Place 2-3 tablespoons of shredded chicken over the dough.
• Fold longer sides of the husk over filling, then fold up pointed end underneath. Tie with a short piece of kitchen string.
• Repeat with remaining ingredients to make about 24 tamales. Make sure they are all securely wrapped.

Leave the narrow top end of the tamales open for steam to escape. Tying with string helps ensure they stay closed during steaming.

Step 5 – Steam the Tamales

The final step is steaming the wrapped tamales:

• Place a steamer basket or colander in a large pot with about an inch of water. Make sure water doesn’t touch basket.
• Arrange tamales upright, open end up, leaning against each other in the basket.
• Cover pot and bring water to a simmer over medium-high heat.
• Steam tamales for 45-60 minutes until masa is firm. Check water level occasionally and replenish if needed.
• Turn off heat and remove tamales. Allow to rest for 5 minutes before serving.

Steaming gives the tamales their distinctive soft, cake-like texture. Always make sure the pot doesn’t run out of water to prevent scorching.

And that’s it! Follow my steps for how to make chicken tamales and you’ll have a big batch of delicious homemade tamales. They freeze very well, so go ahead and make extras. Reheat frozen tamales by steaming again for 15-20 minutes or microwaving about 2 minutes per tamale. Now you can enjoy authentic tamales anytime.

Tips for Making Great Chicken Tamales

Here are some additional tips to help you make the tastiest chicken tamales:

• Use real lard or vegetable shortening in the masa dough. The fat helps create the right texture.

• Make sure the corn husks are moist and pliable so they won’t tear during assembly.

• Don’t overfill the tamales. Too much filling will cause them to burst open while steaming.

• Lean the tamales against each other upright in the steamer so steam reaches all sides evenly.

• Resist the urge to unwrap and eat tamales too soon after steaming. Letting them rest ensures the masa firms up properly.

• Customize the filling with extras like chopped green chiles, olives, raisins, cheese, or salsa.

• Play with different masa flavors by adding spices like garlic powder, chili powder, or cumin to the dough.

• Refrigerate leftovers within 2 hours and reheat within 3-4 days for food safety.

With my detailed instructions and tips, you can master making chicken tamales right in your own kitchen. Impress your family with your tamale making skills. These homemade chicken tamales are definitely worth the time and effort.