The easiest CHICKEN TAMALES I make | Tender & Moist Tamales EASY!

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.

Soak corn husks in warm water to soften.

In a bowl, mix masa preparada, softened lard, and salt until well combined.

In a slow cooker, add bone-in chicken, chicken bouillon powder, salt, garlic powder, black pepper, and onion powder. Cook until chicken is tender and cooked through.

Shred the cooked chicken and mix with the cooking juices.

For the green salsa, blend tomatillos, jalapeno, garlic, onion, and chicken bouillon powder until smooth. Season with salt to taste.

Spread a portion of the masa mixture onto a soaked corn husk, leaving space at the edges.

Add a spoonful of shredded chicken and green salsa on top of the masa.

Fold the sides of the husk over the filling and then fold up the bottom.

Place tamales upright in a steamer pot, standing them on their folded ends.

Steam for 1-1.5 hours, checking water level occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens