How to Make Authentic Red Chicken Tamales: A Flavor-Packed Family Tradition

Have you ever craved those perfectly steamed, corn husk-wrapped bundles of deliciousness known as tamales? Well, I’m gonna share my favorite recipe for red chicken tamales that’ll knock your socks off! These tamales rojos de pollo aren’t just food – they’re a labor of love and a tradition worth passing down.

As someone who’s been perfecting this recipe for years, I can tell you that while making tamales takes time the results are SO worth it. Let’s dive into this amazing Mexican classic that’s perfect for holidays, special occasions or anytime you want to impress your family and friends!

What Are Tamales, Anyway?

Before we jump into the recipe, let’s talk basics. Tamales are a traditional Mesoamerican dish made from masa (corn dough) filled with various ingredients, wrapped in corn husks, and steamed to perfection. In Mexico alone, there are over 300 types of tamales!

Red chicken tamales get their distinctive color and flavor from dried red chiles. While they’re a holiday favorite (especially at Christmas and New Year’s), they’re delicious any time of year.

Ingredients You’ll Need

For the Chicken and Broth:

• 4 pounds chicken thighs (bone-in, skin-on)
• Kosher salt and black pepper
• 2 tablespoons avocado oil
• 1 gallon water
• 1 head garlic (slice end off)
• 1 white onion, quartered
• 3 bay leaves
• 1 teaspoon whole allspice
• Fresh herbs (mint, thyme, oregano, cilantro)

For the Red Sauce:

• 12 guajillo chiles
• 8 puya chiles (or substitute with 4 more guajillo chiles)
• 2 ancho chiles
• 2 tablespoons avocado oil
• 1/2 white onion, diced
• 6 garlic cloves
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon cumin seeds
• 5 cups warm chicken broth
• Salt to taste

For the Masa (Dough):

• 6 cups instant corn masa harina
• 2 1/2 teaspoons kosher salt
• 1 tablespoon baking powder
• 1/2 cup pork lard
• 1 cup avocado oil
• 1 cup reserved chili sauce
• 3-4 cups warm chicken broth

Additional:

• 36 corn husks (for wrapping)

Step-by-Step Instructions

1. Prepare the Corn Husks

First things first! Sort through your corn husks and pick out the medium to large ones. Don’t worry about small holes near the top, but avoid husks with large holes or very moldy spots.

Soak the husks in warm to hot water for 15-30 minutes until they’re softened and flexible. Use a plate to keep them submerged. Once softened rinse them remove any corn silk, and drain. Keep them covered with a damp towel so they don’t dry out.

2. Cook the Chicken

This step is gonna give you both tender chicken AND a flavorful broth for your masa and sauce!

1. Season chicken thighs with salt and pepper on both sides.
2. Heat oil in a large pot over medium-high heat and sear the chicken in batches until browned.
3. Pour in water and return all chicken to the pot.
4. Add garlic, onion, bay leaves, allspice, and herbs.
5. Bring to a boil, skim off any foam, then reduce heat to simmer for about 30 minutes until chicken is fully cooked.
6. Remove chicken to cool, then strain and reserve the broth.

3. Make the Red Sauce

This is where all that amazing flavor comes from!

1. Clean and prep your dried chiles (guajillo, puya, and ancho). Remove stems and seeds.
2. Heat oil in a saucepan over medium heat. Sauté onion and garlic until soft.
3. Add oregano and cumin, cooking for about a minute.
4. Add the dried chiles and toast for 1-2 minutes, stirring constantly to prevent burning.
5. Pour in 3 cups of hot chicken broth and let the chiles hydrate for 10-15 minutes.
6. While waiting, remove the skin and bones from your cooled chicken and shred the meat.
7. Blend the chile mixture until smooth, straining if needed.
8. Pour the sauce into a saucepan, add remaining broth, and simmer for 5-10 minutes until slightly thickened.
9. Remove 1 cup of sauce and set aside for the masa. Mix the rest with your shredded chicken.

4. Prepare the Masa Dough

Getting the masa just right is super important for perfect tamales!

1. Combine masa harina, salt, and baking powder in a large bowl.
2. In another bowl, beat the lard until smooth and fluffy (about 3-5 minutes).
3. Gradually mix in the oil while stirring.
4. Add the masa mixture in batches, mixing until fully combined.
5. Knead in the reserved 1 cup of red sauce.
6. Gradually add about 3¼ cups of warm broth, adjusting as needed.
7. Knead for about 5 minutes until the masa is soft, well-moistened, holds its shape, and spreads easily.
8. Cover with a kitchen towel to prevent drying.

Quick Masa Test:

Drop a small ball of masa into cold water. If it floats, it’s ready! If not, keep working the dough a bit longer.

5. Assemble the Tamales

Now for the fun part – assembly!

1. Lay a corn husk flat on your work surface, smooth side up.
2. Spread about 2 tablespoons of masa mixture onto the husk, filling it up to 2 inches from the bottom and 1/4 inch from the top.
3. Add 1-2 tablespoons of the chicken filling in the center of the masa.
4. Fold the sides of the husk together, one over the other.
5. Fold the bottom of the husk over the seam of the folded sides.
6. Repeat until all your ingredients are used up.

6. Steam the Tamales

Almost there!

1. Set up a large steamer pot with a rack at the bottom. Pour in water, stopping just below the rack.
2. Line the rack with some of the leftover corn husks.
3. Arrange tamales upright in the steamer with the open side facing up.
4. Cover completely with more husks and a damp kitchen towel.
5. Bring to a boil, then reduce heat to medium-low.
6. Cover and steam for 50-70 minutes.

7. Check for Doneness

To check if your tamales are done, remove one and let it cool for 5-10 minutes. Unwrap it – if the masa releases easily from the husk, holds its shape, and doesn’t taste raw, they’re ready!

Pro Tips for Perfect Tamales

• Masa consistency: If it’s too dry, add more broth gradually. If it’s too wet, fold in more masa harina.
• Chile handling: Toast carefully to avoid burning, which makes the sauce bitter.
• Steaming setup: Make sure your tamales aren’t sitting in water – use a proper steamer rack.
• Make ahead: You can prep the filling a day ahead and refrigerate, just add extra steaming time if cooking from cold.
• Husk selection: Use the smooth side of the husk for spreading masa. Small husks can be overlapped if larger ones aren’t available.

Storing and Reheating

Refrigeration: Store in airtight containers for 3-4 days.

Freezing: Cool completely, keep the husks on, and store in freezer-safe bags for up to 3 months.

Reheating: Thaw overnight in the refrigerator, then steam or microwave until heated through.

Perfect Pairings

These delicious red chicken tamales pair beautifully with:

• Atole (traditional Mexican hot drink)
• Mexican rice
• Refried beans
• Fresh salsa or guacamole
• Margaritas (for the adults!)

Make It a Tradition!

One of the best things about tamales is how they bring people together. In many families, making tamales is a group activity called a “tamalada” where everyone helps with different steps of the process.

My family started making these every Christmas Eve years ago, and it’s become one of our most cherished traditions. There’s something special about everyone gathering in the kitchen, catching up while assembling dozens of tamales, and then enjoying the fruits of our labor together.

Final Thoughts

Making authentic red chicken tamales is definitely a labor of love, but trust me – once you taste the results, you’ll understand why so many families make this a special tradition. The combination of tender chicken, flavorful red chile sauce, and soft masa wrapped in corn husks creates a truly magical eating experience.

So gather your ingredients, invite some friends or family over, and make a day of it! The memories you’ll create are just as valuable as the delicious tamales you’ll enjoy.

Have you tried making tamales before? Drop a comment below with your experience or any questions you might have!

---

This recipe makes approximately 26-35 tamales, depending on the size of your corn husks and how much filling you use in each.

Recipe adapted from traditional Mexican cooking techniques and family traditions.

Chicken tamales typically include masa harina (or fresh masa), lard or shortening, chicken broth, and a flavorful chicken filling, often featuring shredded chicken, salsa, and spices.