Hot And Homemade Chicken Tamales

Hot And Homemade Chicken Tamales


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Feel the satisfaction of preparing your own chicken tamales! These homemade bites will impress all of your guests.

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Time needed

25 min preparation + 2 hour cooking

Serving Size / Yield

20 tamales


  • 20 dried corn husks
  • 3-4 lb. boneless chicken
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 C. shortening
  • 3 C. masa harina
  • 6 C. chicken broth, reserved or canned
  • 6 T. canola oil
  • 6 T. all-purpose flour
  • ¾ C. chili powder
  • Salt and pepper to taste
  • Dash garlic powder

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In a large bowl, cover corn husks with cold water and soak for 2 hours. In a pot, add 10 to 12 cups of water, chicken, onion, garlic, and a bit of salt. Bring to a boil, reduce heat, cover, and simmer for an hour until tender. Remove chicken, shred, and set aside. In a bowl, use an electric mixer to beat shortening until pale and fluffy. Gradually mix in masa harina and chicken broth until well blended and light. In a pot, heat oil and whisk in flour. Cook until lightly browned and add in chicken, remaining broth, chili power, salt, pepper, and garlic powder. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes as mixture thickens. Drain husks, pat dry, and spoon on shortening mixture and spread to cover husk. Add in filling, fold up, secure with cooking twine, and steam over boiling water for 45 minutes.

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