Chicken Tamales Recipe

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

chicken

🥗Healthier: turkey

💰Cheaper: shredded rotisserie chicken

Turkey is leaner, and rotisserie chicken saves time.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce with spices

Homemade salsa is fresher, while canned sauce is budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free, while processed cheese is often cheaper.

Start by heating 3 liters of water in a large pot.

Once the water is hot, add 3 pounds of chicken breast and thighs, along with 5 garlic cloves and 1/2 onion.

Add 1 tablespoon of salt to the pot.

Cover and let the chicken cook for 40 minutes on medium heat.

While the chicken cooks, prepare the chilies by cutting off the stems and rinsing them.

Add the chilies to the pot of water to cook for about 5-6 minutes.

Also rinse 1 pound of green tomatillos and add them to the pot.

After 5-6 minutes, turn off the heat for the tomatillos and chilies.

Once the chicken is cooked, let it cool down a bit and reserve the broth for later use.

Blend the cooked chilies and tomatillos together, adding a little of the reserved chicken broth to help blend.

In a separate pan, heat 2 tablespoons of olive oil and add the blended salsa to cook for a few minutes.

In a large bowl, add 6 cups of corn flour and 1 tablespoon of salt.

Add the shredded chicken to the bowl along with 8 cups of chicken broth.

Mix well until combined, then add 1 tablespoon of baking powder and 1 cup of butter.

Continue mixing until the dough reaches a good consistency for tamales.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens