Single Chicken Tamale With Creamy Hatch Chile Sauce Recipe

Prepare corn husk

Soak one corn husk in warm water for at least 20 minutes to soften. Pat dry and set aside on a clean surface.

Make masa dough

In a small bowl, combine 1/2 cup masa harina, 1/4 cup warm chicken broth, 1 tbs softened lard, 1/4 tsp baking powder, and 1/4 tsp salt. Mix with a spoon until a soft, spreadable dough forms; it should be moist but hold together. Adjust with a teaspoon more broth if too dry or a dusting of masa if too wet.

Prepare chicken filling

Toss 1/2 cup shredded cooked chicken with 1/2 tbs lime juice and the seasoning mix: 1/8 tsp ground cumin, 1/8 tsp chili powder, 1/16 tsp black pepper, and 1/16 tsp salt. Mix thoroughly so the chicken is evenly seasoned.

Assemble tamale

Lay the softened husk flat with the narrow end toward you. Spread roughly 3 tablespoons of masa (about 1/4" thick) into the center of the husk, leaving a 1/2" border on each side. Place about 2 tablespoons of the seasoned shredded chicken in a line down the center of the masa. Fold the sides of the husk in over the filling, then fold the bottom up. Since this is a single tamale, you can fold the top down and tie with a thin strip of husk if desired, or leave open.

Steam tamale

Place the assembled tamale seam-side down in a steamer basket over simmering water. Cover and steam for 35-40 minutes, checking water level occasionally and replenishing with hot water if needed. The tamale is done when the masa is firm and pulls away easily from the husk.

Rest

Remove the tamale from the steamer and let rest 5 minutes before unwrapping to help the masa set.

Roast and peel chile (if not pre-roasted)

If your Hatch chile is not already roasted, roast it directly over a gas flame, under a broiler, or on a hot skillet until the skin is blackened all over. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove seeds and stem, and chop roughly.

Blend sauce

In a small blender or with an immersion blender, combine the peeled roasted Hatch chile (1 each), 1/4 cup sour cream, 1 tbs crema or heavy cream, 1 tsp chopped cilantro, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/2 tsp lime juice. Blend until smooth. Add up to 1 tablespoon water to reach a pourable but creamy consistency. Taste and adjust salt or lime as needed.

Warm (optional)

If you prefer the sauce warm, gently heat it in a small saucepan over low heat for 1-2 minutes, stirring constantly—do not boil, as the dairy can separate.

Unwrap the tamale and place on a plate. Spoon 1-2 tablespoons of the creamy Hatch chile sauce over the tamale.

Garnish with 1 tsp crumbled queso fresco, a few cilantro leaves, and serve with a lime wedge on the side for squeezing.