Chicken Tamale (1) Recipe
Make Chicken Tamale (1) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tamale Dough
Chicken Filling
Assembly
Method
Tamale Dough Preparation
- 1
Prepare the Corn Husk
Soak the corn husks in warm water for about 30 minutes until they are pliable. Drain and set aside.
- 2
Mix Dry Ingredients
In a large bowl, combine masa harina, baking powder, and salt. Mix well.
- 3
Cream Shortening
In another bowl, beat the vegetable shortening until fluffy.
- 4
Combine Mixtures
Gradually add the dry mixture to the creamed shortening, alternating with chicken broth, until a soft dough forms.
Chicken Filling Preparation
- 5
Cook the Chicken
In a pot, boil the chicken breasts in salted water until fully cooked. Remove from water, cool, and shred the chicken.
- 6
- 7
Tamale Assembly
- 8
Assemble the Tamales
Take a soaked corn husk and spread about 2-3 tablespoons of the tamale dough in the center. Add 1-2 tablespoons of the chicken filling on top of the dough.
- 9
Fold and Wrap
Fold the sides of the corn husk inwards over the filling and then fold the bottom part up to secure it. Repeat with remaining husks, dough, and filling.
- 10
Steam the Tamales
Place the tamales upright in a steamer basket, cover, and steam for about 1 hour or until the masa is firm and cooked through.