Easy Homemade Chicken Tamales Recipe

Are you ready to taste the food and beverage of Mexico mid-palate? If there is anyone out there who wants a recipe for homemade tamales, let me assure you this chicken tamales recipe is for you. You will understand how to prepare those tasty packets of taste in your own home as soon as you obtain the lessons to amaze your family and friends with a new cooking masterpiece.

The thought process of even making tamales might discourage the idea of even making them, but the thought process should not hinder one from making tamales this article provides instructions for making masa dough and wrapping the masa in corn husks.

If you’re up for the challenge of tasting the best of Mexican food, then this basic yet great recipe is for you. I have 20 years of experience in cooking. So you can trust me.

Ingredients

In order to make extra delicious homemade chicken tamales, it is required to have a very strict list of ingredients. There’s masa harina, the base of tamale dough, and then there’s lard or vegetable shortening if you want to go traditional. To make a masa mixture, all you require is the chicken broth, baking powder, and salt for the final mixture.

Shred some cooked chicken and then add cumin, chili powder, and garlic to the mix well for the filling. And last, of course, don’t omit the red chili sauce because that red chili sauce is very important in the tamale. If this still lacks a certain amount of potency, you can throw in some onions or bell peppers sliced.

Wrapping and Steaming

For wrapping your tamales, you need corn husks. Before its use, soak it in warm water to make it pliable. To secure the wraps, you will also want kitchen twine or strips of corn husk.

Lastly, do not forget that you need a large steamer pot close by when you are steaming your tamales. Having these ingredients with you is good enough to get you ready for the tamale-making experience.

Preparation

Gather Your Ingredients

Make certain that you have all the ingredients beforehand so as not to get spoiled in the middle of the tamale preparation period. For the filling, you will have corn husks, masa harina (corn flour), chicken, spices, and vegetables.

Also, in order to make corn husks workable, people should always remember to pre-soak the husks in warm water for about an hour.

Make the Filling

Cook your chicken with whatever spices you want; shred it. The right way to bring a little depth to your filling is by sautéing up some onions, garlic, and peppers. Shred the chicken and mix it with these, then set aside. Here is the filling that will be the heart of your tamales.

Prepare the Masa

Put together in a bowl, put masa harina, broth, lard or vegetable shortening, and seasonings. Tell it to mix until you’ve reached a consistent, spreadable texture. With perfect tamales, the masa needs to be light and fluffy. Dropping a small ball in a glass of water and seeing if it floats has the test ready to use.

Assembling Tamales

Prepare Your Workspace

Set it up in a clean space before diving into the assembly. Lay out all your ingredients: I diced greens, corn husks, and shredded chicken filling, and then the prepared masa dough. This will give you all you need in one place, making the making of the tamales a breeze.

The Layering Technique

Spread a very thin (almost not-there, but must be) even layer of masa dough onto the smooth side of a corn husk, but leave enough of a border around the edge. Spoon a spoonful of chicken filling in the middle of the masa.

Fold the sides of the husk inward, overlapping them slightly. At that point, put the bottom up, allowing the box to form a neat package. Tie the tamale with a thin strip of corn husk or kitchen twine, securing it.

Tips for Perfect Assembly

Use a small cookie scoop for filling and a small scoop for the masa. This makes sure that a tamale has the perfect amounts of ingredients. Practice, practice makes perfect, and the first few won’t be perfect, but you will stick with it.

Cooking Methods

Steaming: The Traditional Approach

The quintessential method for tamales is to steam! But this gentle, moist heat technique makes sure that the masa and filling all cook at the same speed and nutty output. To steam them, arrange them vertically in a steamer basket so that there’s room for the steam to circulate. The masa should easily pull away from the husk after about 90 minutes of cover and steam.

Read More: Make Easy and Healthy Chicken Rissoles Tonight

Alternative: Slow Cooker Convenience

If you prefer a hands-off approach, look at a slow cooker. It is the perfect method for busy households. Place your tamales in your slow cooker and add a little water; cook on high for 4-6 hours. It results in tender, flavorful tamales with little work.

Oven Method: A Modern Twist

To prepare tamales, baking them in the oven is a bit uncustomary, but the outcome can be delicious. On with your oven and set it to 350°F (175°C). If tamales are enclosed in foil, put them into the baking dish with a little water, and they will bake in the microwave.

This is advised after about 1 hour, and if the internal temperature of the loaf is not appropriately done to the recipe’s requirement, change it.

Serving Suggestions

Serve these delectable serving ideas on your homemade chicken tamales. Serve your tamales in beautiful view on a colorful platter with fresh cilantro and lime wedges for a great-looking appetizer. Instead of topping them with classic Mexican sides such as refried beans, Spanish rice, or crunchy cabbage slaw, you can accompany them.

Make the sauces and toppings all an array of flavors. Simply tamales are the best, but a zesty salsa verde, smoky chipotle sauce, or tangy crema can make them beautiful. Or survey the surface for a little savory touch with crumbled queso fresco or cotija cheese.

Don’t forget about beverages! Round out these tamales with a refreshing horchata, make your ice water with a fruity agua fresca, or give them a splash of beer and take a nip from the Mexican. Serve a tamale feast with a twist; serve margaritas or micheladas.

And tamales are very versatile. They can be enjoyed as a hearty main course, as appetizers for a party, or as part of your brunch spread in unique takes on regular breakfast fare.

Tips for Success

Prepare Your Ingredients in Advance

Besides making sure all the ingredients are ready in advance before you start putting your tamales together, you might still encounter problems. You’re providing everything here, from shredding the chicken to getting the masa dough ready to softening the corn husks.

It will simplify the process and make it enjoyable to have everything at hand.

Master the Masa Consistency

To have perfect tamales, the key is in the masa dough. Our goal is to get a spreadable consistency, thicker than peanut butter, but a slight thinner after stirring for a few minutes. Too dry? Add more broth. 

Too wet? Add more masa harina. Roll the dough out into a thin sheet and drop a small ball into the water; if it floats in the water, it tells you the dough is ready for testing.

Perfect Your Wrapping Technique

Spread the masa thinly and evenly on the husk, so you have space at the narrow end to fold. Put your filling in the middle and mound it in the middle, fold the sides over the filling, and then the bottom.

Tied securely with a thin strip of husk or kitchen twine. Practice makes perfect, so don’t be put off when the first few are not picture-perfect.

Variations and Customizations

Tamales are versatile dishes you can make for anyone who wants it. The classic chicken filling is tasty, but you can switch it up with other proteins, vegetables, and even sweet additions for your tamales.

Protein Alternatives

The next time you attempt to sub chicken with shredded pork, beef, or turkey, see what you get for one. If you are a vegetarian, you can take black beans or lentils, or your filling can be a roasted vegetable mix.

Spice It Up

Change the heat level by introducing more or less chili peppers of various types. Try using your variant of cumin, oregano, or cut smoked paprika for a new one. Or you can cut back the amount of chili if you want a milder version or skip it altogether.

Sweet Variations

Keep dessert tamales in mind! Fruits like strawberries or pineapple work great; opt for chocolate and cinnamon, and a Mexican treat all rolled up into one! These are some very nice variations that make for a unique and delightful end to any meal.

Conclusion

You’ve seen that making delicious homemade chicken tamales is a lot easier than you think. Right in your kitchen, with some simple ingredients and a little bit of time, you can make an authentic Mexican dish.

Soak the corn husks, make the masa and filling perfectly, and steam the tamales properly for excellent results. Don’t be afraid to try new fillings and seasonings to accompany your liking. Once you get the hang of it, you’ll be impressing family and friends with your tamale-making skills.

With a little bit of time, then gather your ingredients, roll your sleeves up, and enjoy the fun of creating these bundles of joy. Happy cooking!

Frequently Asked Questions

Can I freeze tamales?

Yes, tamales freeze wonderfully! Cook and then put them in the freezer out of the way. Allow to cool completely, wrap up individually in plastic wrap, then place them in a freezer bag. They will last up to 6 months. Steam for 15-20 minutes from frozen to reheat.

How long do tamales last in the refrigerator?

Cooked tamales will be kept for 4–5 days if stored in an airtight container in the refrigerator. Best quality if consumed within 2-3 days.

Can I use a different filling?

Absolutely! This recipe uses chicken, but use pork, beef, or vegetarian beans and cheese if you want. The texture of the tamale … Just ensure the filling isn’t too wet to make it not fall off when you eat and is well seasoned.