Tamales De Pollo Chicken Tamales
Experience the authentic flavors of Mexico with these delectable Tamales de Pollo, or Chicken Tamales, a comforting dish made with tender masa dough and a savory shredded chicken filling infused with rich red chili sauce. This traditional recipe uses dried corn husks to encase the tamales, which are steamed to perfection, giving them an irresistible, soft texture. Perfect for family gatherings or festive occasions, these tamales are a labor of love, offering a hearty, satisfying meal that captures the essence of homemade Mexican cuisine. With step-by-step guidance, learn how to create these delightful tamales that are sure to impress everyone at the table. Serve them warm with extra chili sauce for a flavorful finishing touch! Keywords: Tamales de Pollo, chicken tamales recipe, how to make Mexican tamales, masa tamales, shredded chicken filling.
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina (corn flour for tamales)
- 3 cups Chicken broth
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Vegetable shortening or lard
- 4 cups Cooked shredded chicken
- 2 cups Red chili sauce (homemade or store-bought)
- 0.5 cup Water
Instructions
Soak the dried corn husks in warm water for 30 minutes or until they are pliable. Drain and set aside.
In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually mix in chicken broth to form a soft dough.
In a separate bowl, beat the vegetable shortening or lard with an electric mixer until fluffy, about 3 minutes.
Gradually add the masa dough to the shortening or lard, mixing until well combined. The dough is ready when it is light and can hold its shape when a small amount is formed into a ball.
In a medium saucepan, combine the shredded chicken and red chili sauce. Heat over medium heat until warmed through. Set aside.
Take one corn husk and spread about 3 tablespoons of masa dough in the center, leaving about 1 inch of space at the top and bottom. The dough layer should be about 1/4 inch thick.
Place 2 tablespoons of the chicken and chili sauce mixture in the center of the masa layer.
Fold the sides of the corn husk toward the center, overlapping slightly. Fold up the bottom end and leave the top open.
Repeat the process with the remaining corn husks, masa dough, and chicken filling.
Arrange the tamales upright in a large steamer pot, with the open ends facing up. Add 1/2 cup of water to the bottom of the steamer.
Cover the tamales with a damp kitchen towel and the lid of the steamer pot.
Steam the tamales over medium heat for 1.5 hours, checking occasionally to ensure there is enough water in the pot to avoid burning.
To check if the tamales are done, remove one from the steamer and let it cool for 5 minutes. The masa should easily separate from the corn husk.
Serve the tamales warm with additional chili sauce on the side if desired.
Nutrition Facts
Calories |
5746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.7 g | 375% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 11713 mg | 509% | |
| Total Carbohydrate | 446.0 g | 162% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 36.0 g | ||
| Protein | 340.6 g | 681% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1070 mg | 82% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5493 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
