Chicken Tamales Recipe – A Mexican Street Food Tradition Wrapped in Flavor

Difficulty:

3/5

Serves:

6 PEOPLE

Prep Time:

1 hour 35 mins minutes

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Chicken Tamales Recipe (Mexico)

These Chicken Tamales Recipe are a masterpiece of Mexican street cooking—soft, savory masa dough filled with spiced chicken, wrapped in corn husks, and steamed to tender perfection. Featured on Global Street Eats with Chef Devan Rajkumar, this iconic street food recipe celebrates the art of tamale making, a time-honored tradition of flavor, community, and craft.

The Inspiration

In the bustling markets and neighborhood stalls of Mexico, tamales are everywhere—steaming from metal pots, served with bright sauces, and awaited eagerly by locals for breakfast, lunch, or late-night snacks. These little bundles are more than just food; they’re a cultural emblem passed down through generations.

The process of making tamales—soaking corn husks, mixing masa, seasoning fillings—symbolizes care and connection. Families often assemble them together during holidays and celebrations, transforming the kitchen into a space of warmth, conversation, and fragrant steam.

On Global Street Eats, Devan Rajkumar dives into this vibrant tradition with his version of Chicken Tamales Recipe, showcasing how something so simple can be endlessly soulful. His recipe layers flavor at every step: tender shredded chicken in spiced gravy, soft masa infused with savory broth, and a bright avocado pico de gallo served on the side to bring everything together.

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.

Make the Avocado Pico de Gallo:

Combine all the ingredients in a bowl and stir together gently to combine. Serve with the tamales.

Serving Suggestions

Serve these Chicken Tamales Recipe right from the steamer, still wrapped for guests to unwrap and enjoy. Garnish with a generous spoonful of avocado pico de gallo for brightness and texture. For an even more festive spread, accompany them with sides like guacamole, refried beans, or Mexican street corn (elote) tossed in cotija cheese and lime.

Tamales are paired beautifully with light lager, hibiscus agua fresca, or a cold horchata to balance the spice. They make an impressive centerpiece for dinner parties or family feasts, yet they’re equally satisfying as casual finger food eaten over a market stall counterproof that the best meals are often the ones made to share.

Final Thoughts

This Chicken Tamales Recipe from Global Street Eats and Chef Devan Rajkumar captures everything joyful about Mexican street food—handmade tradition, deep flavor, and the pleasure of unwrapping your own little parcel of comfort. With fluffy masa, aromatic spices, and fresh pico de gallo, these tamales showcase why this ancestral dish continues to define Mexico’s culinary identity.

Rooted in heritage yet effortless to make at home, these tamales bring people together—through flavor, patience, and love in every fold. Whether enjoyed on the street or around your table, this dish pays tribute to one of the world’s most soulful food cultures.

Find more recipes from Global Street Eats here!