- 24 dried corn husks
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1 medium onion, quartered
- 2 teaspoons salt
- 1 garlic clove, crushed
- 3 quarts water
- 1 cup shortening
- 3 cups masa harina
- 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
- Hot water
- Cover corn husks with cold water; soak until softened, at least 2 hours.
- Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock.
- For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes.
- For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
- Drain corn husks and pat dry; tear four husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with plastic wrap and a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling 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 the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes. Yield: 20 tamales.
Reviews forChicken Tamales
"For char3bc : You do not eat the husk. Use the husk to wrap the tamale in so the tamale will stay together. You can buy dried corn husks at the market or Online. You merely soak them so they are pliable, then prepare by smearing the corn husk with a layer of masa then put in a filling and wrap, and steam.Traditionally, we use pork roast, pull the pork and add cumin, oregano, and chili powder. Make sure you use some of the gravy from the roast otherwise your tamales will be dry. Put a lot of filling in for the best 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."