Chicken Tamales


  • Dough:
  • 3 and 1/2 oz butter, softened
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 1 and 1/2 cups masa harina
  • 1/3 cup cream
  • 1/3 cup chicken stock
  • 2 tsp kosher salt
  • 12 Corn husks
  • aluminum foil


3/4 cups frozen corn, thawed

2 tbs oil

1/2 lb chicken breasts, cooked and shredded

2 cloves garlic, crushed

2 red chili, seeded and chopped

1 red onion, chopped

2 tomatoes, peeled and chopped

  • Soak the corn husks in water for 30 minutes
  • To make the dough, beat the butter with electric beaters or in a mixer until creamy.
  • Then add the garlic, cumin, salt and mix well.
  • Add the masa, cream and chicken stock and beat until well combined. The dough should be the consistency of a stiff pancake batter.Set aside.
  • To make the filling add chicken to a frying pan and cook through. Cool slightly then shred the chicken.
  • Add the corn, garlic, chili and onion to the pan and cook until soft.
  • Add the chicken, tomato and 1 tsp salt and simmer for 15 minutes, or until the liquid has reduced.
  • Add 2 tbs of the batter to the center of each corn husk and top with 1 tbs of the chicken mixture.
  • Fold over and seal both ends. Wrap each tamale in a piece of aluminum foil sealing tightly.
  • Fill a large stock pot with about 5 inches of water and bring to a boil.
  • Place the tamales horizontally in the pot, cover and cook for 40 minutes.
  • Alternatively you may add the tamales to a bamboo steamer and cook for 40 minutes over boiling water.
  • To serve top the tamales with salsa or chili sauce.

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