Delicious! A savory home-style chicken tamale made with stone-ground corn masa smothered in your choice of zesty tomatillo or red sauce and melted cheese. Served with Spanish rice and your choice of beans.

Soak the corn husks in warm water for at least 30 minutes to make them pliable.

Prepare the Corn Husks

In a large bowl, combine the masa, baking powder, and salt. Gradually add the chicken broth and vegetable oil or melted butter. Mix until a smooth dough forms.

Make the Masa Dough

Take a soaked corn husk and spread about 1/4 cup of masa dough onto the wide end of the husk. Add about 2 tablespoons of shredded chicken and top with a spoonful of your chosen sauce. Fold the sides of the husk in and then fold the bottom up to enclose the filling.

Assemble the Tamales

Place the tamales upright in a steamer pot. Cover and steam for about 1 to 1.5 hours, or until the masa is firm and cooked through.

Steam the Tamales

Once cooked, serve the tamales with additional sauce, melted cheese on top, Spanish rice, and beans on the side.

luncheon tamale

Recipe information

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