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Chicken Tamales Recipe

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“I love making tamales. They’re a little more time- consuming but worth the effort. I usually make them for Christmas, but my family demands them more often.” —Cindy Pruitt, Grove, Oklahoma

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Chicken Tamales Recipe

Prep: 2-1/2 hours + soaking Cook: 45 min.

Yield: 10 Servings

150 45 195

Ingredients

20 dried corn husks
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 quarts water
1 medium onion, quartered
2 teaspoons salt
1 garlic clove, crushed
DOUGH:
1 cup shortening
3 cups masa harina
CHICKEN CHILI FILLING:
6 tablespoons canola oil
6 tablespoons all-purpose flour
3/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 3 tablespoons dough over half of husk closest to you, patting dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with string. Repeat.
In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding hot water to pan as needed. Remove husks before eating. Yield: 10 servings.

Editor's Note: Look for dried corn husks and masa harina in the ethnic aisle.
How-To: How to Make Tamales»

Nutritional Facts 2 tamales equals 564 calories, 35 g fat (7 g saturated fat), 44 mg cholesterol, 835 mg sodium, 43 g carbohydrate, 7 g fiber, 20 g protein.

Originally published as Chicken Tamales in Taste of Home December/January 2011, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Tamales (8)

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Reviewed on Jan. 11, 2011 by squirrelwidow

My family absolutely love these. It was my first attempt at making them. The recipe was so easy to follow. I only had a 1/4 cup of chili powder and added taco seasoning to it. If I do that again I will omit all salt in the recipe. Other than that I would definitely recommend this recipe to others. Talked to a friend after I made them, and she wants the recipe, too.

Reviewed on Jan. 07, 2011 by char3bc

Where could a person get corn husks in the off season? Do you actually eat the corn husk? I love mexican foods, but this is somthing I have never seen or tasted before.

Reviewed on Jan. 07, 2011 by jillneal

These were really good. I added 1/4 c. chili powder instead of the 3/4 c. suggested and they turned out perfectly. I'd shudder to think what 3/4 c. would taste like.

Reviewed on Jan. 06, 2011 by daisy designer

I love this recipe! I made these for New Years Day and they were a hit. It was the first time I had made tamales...I thought it would be dificult and it was so simple that we were even able to finish in the dark after the power went out! I'm definately making these again.

Reviewed on Jan. 01, 2011 by esh2

This are a lot of work ,but are so good. You do need some salt in the dough.maybe 1 t,

Reviewed on Dec. 21, 2010 by jillneal

has anyone made this with 3/4 c. chili powder? i'm making these for christmas eve and i'm thinking this must be incorrect!

Reviewed on Nov. 27, 2010 by WDWdreamer30

I tried making these-not had too much luck in the past with tamales. These are awesome! My husband doesn't usually like tamales but he was singing his praises with these! I only difference I did was only put in 1/4 c. of chili powder - I wondered if the amount was correct like the person posted before me. I think it was just enough chili powder. I am hooked and will be making these for the rest of my relatives!