Red Chili Chicken Tamales
Authentic steamed corn husks filled with tender shredded chicken simmered in a rich, smoky red chili sauce and fluffy masa dough.
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Ingredients
- 24 pieces Dried Corn Husks
- 4 cups Masa Harina
- 3 cups Chicken Broth
- 1 1/3 cups Lard or Vegetable Shortening
- 2 teaspoons Baking Powder
- 3 cups Shredded Cooked Chicken
- 6 pieces Dried Guajillo Chiles
- 2 pieces Dried Ancho Chiles
- 3 cloves Garlic
- 1 teaspoon Ground Cumin
- 2 teaspoons Salt
- 1 tablespoon Vegetable Oil
Instructions
- 1
Soak the dried corn husks in a large bowl of hot water for at least 1 hour until soft and pliable.
- 2
To make the red sauce, toast dried chiles in a pan, then simmer in water for 15 minutes; blend with garlic, cumin, salt, and a cup of soaking liquid until smooth.
- 3
Strain the chili sauce and sauté in a tablespoon of oil for 5 minutes, then stir in the shredded chicken to coat thoroughly.
- 4
In a large bowl, beat the lard with a mixer until light and fluffy, then gradually add masa harina, baking powder, and salt.
- 5
Slowly pour chicken broth into the masa mixture, beating until the dough reaches the consistency of thick peanut butter.
- 6
Spread about 3 tablespoons of masa onto the center of a corn husk, add 1-2 tablespoons of chicken filling, and fold the sides and bottom to seal.
- 7
Arrange tamales upright in a steamer basket over boiling water, cover with extra husks and a damp cloth, and steam for 60-90 minutes.
- 8
Let the tamales rest for 10 minutes after steaming so the masa firms up before removing from the husks.
Nutrition per Serving
340
Calories
14g
Protein
28g
Carbs
21g
Fat
4g
Fiber
1g
Sugar
680mg
Sodium
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