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Tender shredded chicken in a savory red chili sauce, encased in soft, fluffy corn masa and steamed to perfection in corn husks. A cherished Mexican-American tradition perfect for holidays and family gatherings.
For 8 servings
Prepare Corn Husks and Chicken
Make the Red Chili Sauce
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Tender shredded chicken in a savory red chili sauce, encased in soft, fluffy corn masa and steamed to perfection in corn husks. A cherished Mexican-American tradition perfect for holidays and family gatherings.
This mexican_american recipe takes 240 minutes to prepare and yields 8 servings. At 862.38 calories per serving with 30.51g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the Chicken Filling
Make the Masa Dough
Assemble the Tamales
Steam the Tamales
Rest and Serve
Pork Tamales (Tamales de Puerco): Substitute the chicken with pork shoulder, slow-cooked in the same manner until tender and shreddable.
Cheese and Pepper Tamales (Tamales de Rajas con Queso): Use strips of roasted poblano peppers and Oaxaca or Monterey Jack cheese for a delicious vegetarian filling.
Sweet Tamales (Tamales Dulces): Omit the chili sauce from the masa. Instead, add sugar, cinnamon, and vanilla. Fill with pineapple, raisins, or sweetened coconut.
Chicken breast is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
The masa harina is made from corn, a whole grain that provides complex carbohydrates. These carbs are digested slowly, offering a steady release of energy to keep you full and fueled for longer.
Both chicken and corn are good sources of B vitamins, particularly niacin (B3) and B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
One serving of three chicken tamales contains approximately 650-750 calories. The exact number can vary based on the amount of lard used and the final size of the tamales.
Chicken tamales can be part of a balanced diet. They provide lean protein from chicken and complex carbohydrates from corn masa. However, they are traditionally made with lard, which is high in saturated fat. For a healthier version, you can use vegetable shortening or a mix of butter and oil, though this will alter the traditional flavor and texture.
If the masa is too dry and crumbly, add more reserved warm chicken broth, one tablespoon at a time, until it reaches a smooth, spreadable consistency. If it's too wet and sticky, add more masa harina, one tablespoon at a time, until it thickens up.
Absolutely! Tamales are perfect for making ahead. You can prepare the filling and sauce a day or two in advance and refrigerate them. You can also assemble and steam the tamales, let them cool completely, and then refrigerate for up to 5 days or freeze for up to 3 months.
If the masa sinks, it means it hasn't incorporated enough air yet. Continue beating the lard and then the combined masa dough for several more minutes. The goal is to whip it until it's very light and fluffy. The float test is the best indicator of readiness and is key to tender, non-dense tamales.
The best way to reheat tamales is to steam them again for 15-20 minutes (or 20-30 minutes from frozen) until heated through. You can also wrap them in a damp paper towel and microwave them for 1-2 minutes per tamal, but steaming preserves their moist texture best.