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Authentic Mexican Tamales

Traditional steamed corn masa tamales filled with tender shredded chicken and red chile sauce, wrapped in corn husks for authentic Mexican flavor.
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Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings: 24 tamales
Course: Dinner, Main Course
Cuisine: Latin American, Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Tamale Dough
  • 2 cups masa harina
  • 1 cup lard or vegetable shortening
  • 2 cups chicken broth warm
  • 1 tsp baking powder
  • 1 tsp salt
Chicken Filling
  • 3 pounds bone-in chicken pieces
  • 6-8 dried red chile pods
  • 4 cloves garlic
  • 1 small onion
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper to taste
Assembly
  • 30-40 dried corn husks
  • fresh cilantro for garnish
  • salsa for serving

Equipment

  • Large steamer pot with basket
  • Mixing bowls
  • Hand mixer or stand mixer
  • Blender
  • Fine mesh strainer

Method
 

  1. Soak dried corn husks in warm water for at least 2 hours until pliable and flexible.
  2. Simmer chicken pieces in water with salt until fully cooked and tender, about 45 minutes.
  3. Remove chicken from broth, let cool, then shred meat discarding bones and skin.
  4. Remove stems and seeds from dried chile pods, then soak in hot water for 20 minutes.
  5. Blend softened chiles with garlic, onion, cumin, oregano, and 1 cup cooking liquid until smooth.
  6. Strain chile sauce through fine mesh strainer to remove any remaining skin pieces.
  7. Simmer strained sauce for 15 minutes until thickened, then combine with shredded chicken.
  8. Beat lard or shortening until light and fluffy, about 3-4 minutes.
  9. Mix masa harina with baking powder and salt in separate bowl.
  10. Add masa mixture to beaten lard alternating with warm chicken broth, beating constantly.
  11. Beat masa until light and fluffy, testing by dropping small ball into cold water to see if it floats.
  12. Drain soaked corn husks and pat dry with clean towels.
  13. Spread 2 tablespoons masa onto upper portion of each husk, leaving borders on sides.
  14. Place spoonful of chicken filling down center of masa.
  15. Fold sides of husk over filling, then fold up bottom to create enclosed package.
  16. Stand tamales upright in steamer basket with open ends facing up.
  17. Steam tamales for 60-75 minutes until masa pulls away cleanly from husks.
  18. Let tamales rest 10 minutes before serving with salsa and fresh cilantro.

Notes

Tamales freeze excellently for up to 3 months. Reheat by steaming for 15-20 minutes or microwaving wrapped in damp paper towel. Extra corn husks can be used to tie tamales or line the steamer.