Easy Chicken Tamales Recipe

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives can offer a different flavor profile at a lower cost.

Remove corn husks and strip kernels from the cob, breaking them into individual kernels.

Toast the kernels briefly in a dry pan for 3-4 minutes until browned but not blackened, then chop finely and allow to cool.

In a bowl, mix 2 cups of masa harina with vegetable oil.

Add chicken stock gradually, stirring until a thick paste forms for the tamale dough.

In another bowl, combine leftover cooked chicken, chopped black olives, 1/2 medium onion, and minced chili, mixing gently into the dough.

Prepare squares of non-stick baking paper or foil, about 15 cm each.

Place a dollop of the corn mixture on each square, fold, and roll up to create parcels.

Pack the parcels into a bamboo steamer and steam for about 30 minutes.

While steaming, prepare a tomato and chili salsa with chopped tomatoes, onion, garlic, oregano, basil, lemon juice, optional chili, black pepper, and extra virgin oil, mixing well.

After cooking, allow the tamales to cool slightly, then unwrap and serve with the salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary