Single Chicken Tamale Recipe

Soak the dried corn husk in hot water for at least 20 minutes to soften. Submerge completely and weigh down with a small plate if needed. When soft and pliable, drain and pat dry. Keep one husk for wrapping and reserve any extra for lining the steamer.

Mix dry ingredients

In a small bowl, combine 1/2 cup masa harina, 1/8 tsp baking powder, and 1/4 tsp salt. Stir to distribute evenly.

Incorporate fat and liquid

Add 1 tbs softened butter to the dry mix and use your fingers or a fork to rub it in until the mixture looks slightly crumbly. Gradually add 1/2 cup warm chicken broth, stirring until a soft, spreadable dough forms. The dough should be moist but hold its shape; if too dry add up to 1 tbs more broth.

Set masa aside covered while you prepare the filling so it can rest for 5–10 minutes for better texture.

In a small bowl, combine 1/2 cup cooked shredded chicken, 2 tbs mild red salsa or enchilada sauce, 1 tbs finely chopped onion, 1/2 tsp minced garlic, 1/8 tsp ground cumin, 1/8 tsp salt, and a pinch (about 1/16 tsp) black pepper. Mix until chicken is evenly coated and saucy. Taste and adjust seasoning if needed.

Lay the softened corn husk smooth side up on a working surface and trim any excessively thick stem if desired. Brush the center with 1/2 tsp oil or softened butter to prevent sticking.

Spread about half of the masa (roughly 1/4 cup by volume) into a 3-inch-wide rectangle down the center of the husk, leaving a 1/2-inch border at the top and bottom. The masa layer should be about 1/4 inch thick and cover the middle third of the husk.

Place about 2 tbs of the chicken filling in a line down the center of the masa, leaving space on both sides so the masa can be folded over the filling.

Fold the sides of the husk over the filling so they meet or slightly overlap, then fold up the bottom end toward the top. If the husk is large, you can fold the top down as well. No tying required for a single tamale, but you can use a narrow strip of husk to tie if desired.

Prepare a small steamer: add 1 cup water to a pot fitted with a steamer basket or rack. Bring to a gentle simmer. If you soaked extra husks, line the steamer with one to prevent sticking and help even steaming.

Place the assembled tamale seam-side down in the steamer basket. Cover the pot and steam over medium-low heat for 35–45 minutes, checking occasionally to maintain a steady simmer (add more water if necessary). Rotate the tamale once halfway through for even cooking.

Test for doneness after 35 minutes by opening one end of the husk and gently pulling at the masa; it should separate cleanly from the husk and be firm and not doughy. If it sticks or feels wet, steam an additional 5–10 minutes.

Remove the tamale from the steamer and let rest, wrapped, for 5 minutes to settle. Unwrap, garnish with 1 tsp chopped cilantro and a squeeze of 1/2 lime wedge if using, and serve warm.