Chicken Tamales

Difficulty:

3/5

Serves:

6 PEOPLE

Chicken Tamales (Mexico)

Traditional Mexican chicken tamales with a soft, flavorful masa dough wrapped in corn husks, filled with a spiced shredded chicken mixture and green olives. Steamed to perfection, they’re savory, aromatic, and tender, complemented by a fresh, zesty avocado pico de gallo that adds brightness and balance to each bite.

Ingredients:

For the Chicken:

2 boneless skinless chicken breasts
4 boneless skinless chicken thighs
2 shallots, peeled
2 cloves garlic, crushed
2 tsp (9.9ml) salt
½ tbsp (7.4ml) whole black peppercorns
10 cups (2400ml) water

For the Filling:

¼ cup (60ml) butter
¼ cup (60ml) all-purpose flour
1 small white onion, diced
1 clove garlic, minced
1 green bell pepper, cored and diced
2 tbsp (29.6ml) chili powder
½ tsp (2.5ml) turmeric powder
½ tsp (2.5ml) salt
½ tsp (2.5ml) ground black pepper
1 can green olives, drained and chopped

For the Tamales:

22 dried corn husks, soaked in cold water for at least 30 minutes
1 cup (240ml) lard
3 cups (720ml) masa harina

For the Avocado Pico de Gallo:

2 roma tomatoes, seeded and diced
½ red onion, diced
1 jalapeno, diced
½ bunch cilantro, chopped
Juice of 1 lime
1 avocado, diced
Salt to taste

Method:

Cook the Chicken:

Add the water, shallots, garlic, salt, and black peppercorns to a large pot and bring to a boil over high heat. Add the chicken, lower to a simmer, and cover with a lid. Cook for at least 10 minutes, or until a thermometer inserted into the center of the chicken reads 165 F. Remove the chicken and allow it to rest for 10 minutes, then shred the chicken with two forks. Reserve the broth.

Make the Filling:

Add the butter, onion, and garlic to a large skillet over medium heat and cook for 3 minutes. Stir in the flour and continue to cook, stirring occasionally, for 4 minutes, or until the flour is toasted. Add the chili powder, turmeric powder, salt, pepper, and shredded chicken and stir to combine. Pour in 2 cups of the reserved broth and cook, stirring occasionally, until the mixture has thickened, about 15 minutes. Take off the heat and stir in the green bell pepper and green olives. Allow the mixture to cool.

Make the Dough:

Beat the lard in a stand mixer fitted with a paddle attachment on medium speed until it looks fluffy. While continue to mix, slowly add in the masa harina and 2 cups of the broth, alternating between the two. Continue mixing until the dough is well combined.

Make the Tamales:

Tear two of the corn husks into long, thin strips.

Place a corn husk on your work surface with the wider end away from you and the narrower end pointing towards you. Spread ¼ cup of dough over the top (wider) part of the husk in a thin layer almost to the edges. Scoop 3 tbsp of filling into the center of the dough. Fold over the left and right sides of the corn husk. Fold up the smaller bottom part of the husk to form a pocket that opens at the top. Tie with a think strip of corn husk. Repeat with the remaining corn husks, dough, and filling.

Add the tamales to a steamer basket set in a large pot of boiling water with the open ends of the tamales facing up. Cover and steam for 45 minutes to 1 hour, or until the filling easily pulls away from the husks when checked.