Chicken Tamale Recipe

Place dried corn husks in a large heatproof bowl. Pour very hot (not boiling) water over the husks to cover and let soak 30–40 minutes until pliable. Weigh down with a plate if they float. Once soft, rinse briefly and pat dry. Separate husks and trim any excessively thick stems so they fold easily.

Sweat aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Add diced tomato to the skillet and cook 2–3 minutes to soften. Stir in red chile powder, ground cumin, oregano, salt, and black pepper and cook 1–2 minutes to bloom the spices.

Add the shredded cooked chicken and 1/2 cup chicken broth to the skillet. Stir thoroughly to combine and reduce heat to low. Simmer 3–5 minutes until mixture is moistened and the flavors meld. If mixture seems dry, add up to an additional 1/4 cup chicken broth.

Turn off heat and stir in chopped cilantro and lime juice if using. Taste and adjust seasoning. Keep filling warm or at room temperature until assembly.

In a large bowl, combine masa harina, baking powder, and 2 teaspoons salt. Whisk to combine.

Using a stand mixer with paddle attachment or a large bowl and a sturdy spoon, beat the softened lard (or shortening) until fluffy. Gradually add the masa mixture to the lard, alternating with the 2 1/2 cups hot chicken broth, mixing until a soft, spreadable dough forms. The dough should be light and airy; to test, drop a small piece into cold water — if it floats, it’s ready. If too dry, add broth 1 tablespoon at a time; if too wet, add 1 tablespoon masa harina at a time.

Once texture is correct, cover the dough with a damp towel to keep it from drying while you assemble tamales.

Lay a softened corn husk flat with the smooth side down and the stem end toward you. If husks are large, you can trim the bottom stem to make a manageable fold but leave a 1–1.5 inch tail.

Spoon about 3 tablespoons of masa onto the center of the husk (for medium husks) and use the back of a spoon or an offset spatula to spread into a 3 x 4 inch rectangle, leaving a 1/2-inch border on both long sides and the top. The masa should be about 1/8–1/4 inch thick.

Place 1 to 2 tablespoons of the chicken filling in a line down the center of the masa, leaving space at the top and bottom.

Fold the long sides of the husk inward to enclose the filling. Fold the bottom stem end up once. If desired, tie the tamale with a thin strip of husk to secure, though this is optional for most tamales.

Repeat assembly until masa or filling are used, spacing finished tamales seam-side down. Keep assembled tamales covered with a damp towel or damp paper towels to prevent drying while you fill the steamer.

Pour 2 cups water or chicken broth into a large steamer pot. Place a steamer basket or rack in the pot. Arrange tamales upright in the basket with the open ends facing up; pack them snugly but not forced.

Bring the water to a simmer, cover the pot, and steam over medium-low heat for 1 to 1 1/4 hours. Check water level occasionally and add more hot water as needed so the pot does not run dry. After 45 minutes, rotate tamales (move outer tamales to center) to promote even cooking.

Tamales are done when the masa separates easily from the husk and is fully set (no raw masa taste). Remove tamales from steamer and let rest 10 minutes before unwrapping.

Unwrap tamales and serve warm with salsa, sour cream, extra cilantro, or a squeeze of lime as desired. Leftover tamales keep refrigerated up to 4 days or frozen up to 3 months (reheat by steaming or microwaving covered).