Description
A detailed guide on how to make delicious chicken tamales, including history, ingredients, and step-by-step instructions.
Ingredients
- Masa Harina: 2 cups
- Cooked Chicken Breast: 1 pound, shredded
- Chicken Broth: 1 ½ cups
- Corn Husks: 12-15, soaked
- Baking Powder: 1 teaspoon
- Salt: 1 teaspoon
- Cumin: 1 teaspoon
- Chili Powder: 1 teaspoon
- Garlic Powder: 1 teaspoon
Instructions
- Prepare the chicken filling by shredding the cooked chicken and mixing it with chicken broth and spices.
- Make the masa dough by combining masa harina, baking powder, salt, and spices, then adding chicken broth until the dough is soft and pliable.
- Assemble the tamales by spreading masa on soaked corn husks, adding chicken filling, and folding them securely.
- Cook the tamales in a steamer for 1 to 1.5 hours, ensuring they are covered with a damp towel to retain moisture.
Notes
- Soak corn husks for at least 30 minutes before using.
- Adjust seasoning in the filling to taste before assembling.
- Check tamales for doneness by ensuring masa pulls away from the husk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Main Dish
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: chicken tamales, tamale recipe, Mexican cuisine, homemade tamales