- 24 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
- 1 cup shortening
- 3 cups masa harina
- CHICKEN 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
- Place corn husks in a large bowl; cover with cold water and soak until softened, at least 2 hours.
- Place chicken, water, onion, salt and garlic in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth; cool slightly. Remove bones and skin; shred chicken. Strain and skim fat from stock; reserve 6 cups stock for dough and filling.
- For dough, in a large bowl, beat shortening until light and fluffy, about 1 minute. In small amounts, beat in masa harina alternately with 2 cups stock. 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 it becomes light enough to float.
- In a Dutch oven, heat oil; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and 4 cups stock; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 45 minutes, stirring occasionally.
- Drain corn husks; tear four of the husks to make 20 strips for tying tamales. On the wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure.
- Place a large steamer basket in a 6-qt. stockpot over 1 in. of water; place tamales upright in steamer. Bring to a boil; steam, covered, until dough peels away from husk, about 45 minutes, adding additional hot water to pot as needed. Yield: 20 tamales.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Tamales
"Use ALL the 3/4 cup chili powder for flavor. It's not a typo. I followed the advice of a few and put in only 1/4 cup. Next time, I'll do it right"
"Hi, I had made this recipe with the chicken. It was really good!. Everyone loved them!:-). I just think that I took way to long in the kitchen trying to figure it out. I think that the time this recipe takes should be adjusted for more than it posted. But I really am grateful for this wonderful recipe. Thanks you for posting this. God bless you:-)oh by the way, the dough is the tricky part. Even though it floated, it was still not ready. So I am going to do this again soon. I will let you know how everything goes. Thanks"
"These are absolutely wonderful and I will definitely be making them again. I did cut the chili powder back to just under 1/4 cup for us, and added a couple teaspoons salt to the dough. So good, can't wait to have them again. Thanks for sharing!"
"Let me start off by saying I did not make actual tamales. I just made the chicken filling. I did not get a broiler chicken; I just used 3 chicken breasts, and boiled it with the onion and garlic like the recipe indicated, and I probably used half the water. All the other reviews made me nervous to put in all the chili powder, so I only put in 1/4 cup. I thought it was a good amount of flavor. We put the chicken filling in homemade flour tortillas instead of making tamales. SO, this is 5 stars for the chicken filling. I will make this again."
"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."
"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."
"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."
"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."