Everyday Kitchen

Mexican · Dinner

Chicken Tamales

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Chicken Tamales is a Mexican dish. Tamales are ready when the dough releases cleanly from the husk.

Prep
60 min
Cook
75 min
Rest, soak, marinate or chill
60 min
Total
195 min
Servings
12
Difficulty
Medium
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Tamales.
Representative photograph of Chicken Tamales. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 12

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Wrap

Dough

Filling

Steam

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; whisk or electric mixer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 60 min

  1. Soak 24 dried corn husks, 2000 ml hot water 60 minutes. Beat lard from 500 g masa harina, 650 ml warm chicken stock, 180 g softened lard, 1 tsp baking powder, 1 tsp salt until fluffy, then beat in masa, stock, baking powder and salt.

    Check: Look for this result: fluffy, then beat in masa, stock, baking powder and salt.

Fill · About 20 min

  1. Spread dough on drained husks, add mixed 600 g cooked shredded chicken, 300 g salsa verde and fold sides and bottom, leaving the top open.

Steam · About 75 min

  1. Stand upright in a steamer over 2000 ml water. Steam covered 60–75 minutes, topping up water, until husks release and centres reach 74°C / 165°F. Rest 10 minutes.

    Check: Look for this result: husks release and centres reach 74°C / 165°F.

Tips

  • Tamales are ready when the dough releases cleanly from the husk.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use vegetable shortening instead of lard.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Chicken Tamales.

FAQ

What matters most when making Chicken Tamales?

Tamales are ready when the dough releases cleanly from the husk.

What can I substitute in Chicken Tamales?

Use vegetable shortening instead of lard.

Can I prepare Chicken Tamales ahead?

Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Chicken Tamales.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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