EASY Chicken Tamales Recipe | How To Make Tamales

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.

Cook 5 lbs of chicken breast in a slow cooker with 1.5 to 2 tablespoons of chicken bouillon powder, garlic powder, onion powder, and 2 small dried bay leaves, adding water and covering with a lid.

Cook on high until done, then remove the dried guajillo peppers and separate the chicken and broth.

Shred the cooked chicken and set aside.

Rinse and boil corn husks, then steep them until softened.

Blend softened guajillo peppers with the remaining broth, cumin seeds, and black peppercorn until pureed.

In a preheated pot with cooking oil, simmer the pepper puree and season to taste.

Add shredded chicken to the pot and mix, adding more broth if necessary to keep it moist.

In a bowl, combine 4 cups of instant masa corn flour with baking powder and salt, then mix in 8 oz of softened lard and the pepper broth mixture until well combined.

Add warm water mixed with the pepper puree to the masa until it reaches a non-sticky consistency, then cover with cling film to rest.

Rinse the corn husks individually and place them smooth side up, adjusting sizes as needed.

Spread masa on the smooth side of the husk, add shredded chicken in the center, fold over, and press the seam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens