A savory home-style chicken tamale made with stone-ground corn masa and two hand-rolled enchiladas served with your choice of meat or cheese and smothered in zesty red sauce.

Soak the dried corn husks in warm water for at least 30 minutes until pliable.

Soak Corn Husks

In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, mix chicken broth and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

Mix Ingredients

In a pan, sauté onion and garlic until soft. Add shredded chicken, cumin, chili powder, and salt. Mix well and cook for 5 minutes.

Cook Filling

Take a soaked corn husk, spread a tablespoon of tamale dough on it, add 1-2 tablespoons of filling, and fold the sides over. Repeat until all dough and filling are used.

Fill and Roll

Place the tamales upright in a steamer pot and steam for about 1 hour or until the masa is firm and cooked through.

Steam Tamales

Warm the corn tortillas in a dry skillet. Fill each tortilla with shredded beef or chicken and cheese, roll them up, and place them in a baking dish.

Fill Tortillas

Pour red enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes.

Add Sauce and Bake

Serve the tamales and enchiladas hot, garnished with sour cream and fresh cilantro.

Garnish and Serve

masa harina

tamale and enchiladas

Recipe information

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