tamales de pollo recipe

Written ByJenny Smyth Posted on
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The Best tamales de pollo recipe

I have been making tamales de pollo for my family and friends for years, and it’s always a hit. This recipe is a staple in many Latin American countries, where it’s been passed down from generation to generation.

I love how the combination of chicken, spices, and masa harina comes together to create a dish that’s both flavorful and filling. My kids and husband are big fans of this recipe, and we often make it for special occasions or just a quick weeknight dinner.

One of the things I appreciate about this recipe is that it’s relatively easy to make, even with a large batch of tamales. Plus, the leftovers can be stored in the fridge or freezer for later use.

In terms of health benefits, this recipe is a great option because it’s made with lean protein and whole grains. The chicken is cooked in a rich broth with spices that are high in antioxidants and anti-inflammatory properties.

I’ve also found that this recipe is perfect for potlucks or community gatherings because it’s easy to transport and serves a crowd. The aroma of steaming tamales is sure to draw people in, and the taste will keep them coming back for more.

Tamales de Pollo

Tamales de Pollo

4.7 from 987 votes

Tamales de pollo are a traditional Mexican dish made with a savory chicken filling wrapped in masa dough and steamed in corn husks. The masa is light and fluffy, while the chicken is seasoned with a rich red chile sauce.

Prep Time45 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours 15 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken Filling

1 pound boneless skinless chicken breasts
2 cups water
1/2 onion
2 cloves garlic
1 teaspoon salt
2 dried guajillo chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1 tablespoon vegetable oil
1/4 teaspoon cumin
1/4 teaspoon dried oregano

For the Masa Dough

2 cups masa harina
1 1/2 cups warm chicken broth (from cooking chicken)
1/2 cup vegetable shortening or lard
1 teaspoon baking powder
1/2 teaspoon salt

For Assembly

12 dried corn husks, soaked in warm water for 30 minutes

👨‍🍳Directions

1Place chicken breasts, water, onion, garlic, and salt in a medium pot.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes until chicken is cooked through and reaches 165°F.
3Remove chicken and let cool, then shred with two forks.
4Reserve 1 1/2 cups of the broth.
5While chicken cooks, toast the dried chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant.
6Place toasted chiles in a bowl and cover with hot water; soak for 10 minutes until softened.
7Drain and transfer chiles to a blender with 1/4 cup of fresh water; blend until smooth.
8Heat vegetable oil in the same skillet over medium heat.
9Add the chile puree, cumin, and oregano; cook for 3 to 4 minutes, stirring constantly, until the sauce thickens and darkens.
10Add the shredded chicken and stir to coat; cook for 2 minutes more until heated through.
11Remove from heat and set aside.
12In a large mixing bowl, beat the shortening or lard with an electric mixer on high speed for 1 minute until fluffy.
13In a separate bowl, whisk together masa harina, baking powder, and salt.
14Gradually add the dry ingredients to the shortening, alternating with the reserved warm chicken broth, mixing on low speed until a soft, spreadable dough forms.
15The dough should be moist but not sticky.
16Drain the soaked corn husks and pat dry.
17Take one husk and spread about 2 tablespoons of masa dough in the center, leaving a 1-inch border at the top and bottom.
18Spoon 1 tablespoon of chicken filling in a line down the center of the dough.
19Fold the sides of the husk over the filling, then fold the bottom end up.
20Repeat with remaining husks, dough, and filling.
21Arrange tamales upright in a steamer basket, open ends up, making sure they are snug but not packed too tightly.
22Add water to the pot below the steamer basket, ensuring it does not touch the tamales.
23Cover and bring to a boil over high heat, then reduce heat to medium-low and steam for 1 hour to 1 hour 15 minutes.
24Tamales are done when the dough pulls away easily from the husk and feels firm to the touch.

🔧Equipment

Large pot with steamer basket
Mixing bowls
Skillet
Blender
Tongs
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 18g

📝Notes

Tips: For a spicier filling, add a dried chile de arbol to the chile blend. If the masa dough feels dry, add a tablespoon of warm broth at a time until spreadable. Tamales can be frozen after steaming; reheat by steaming for 10 to 15 minutes.

Watch Video Of How Tamales de Pollo Works

One of the best things about this recipe is that it’s perfect for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. The leftovers can be stored in the fridge or freezer for later use, making it an ideal choice for meal prep.

To store leftover tamales de pollo, let them cool completely before refrigerating or freezing them. When reheating, steam the tamales over boiling water until they’re hot throughout.

You can also reheat them in the oven at 350°F (175°C) until they’re warm.

❓ Frequently Asked Questions About Tamales de Pollo

Q: What is the difference between tamales de pollo and other types of tamales?

This recipe uses shredded chicken cooked in a tomato-based broth with spices like cumin, oregano, and cilantro. Other types of tamales may use beef, pork, or vegetables as the main filling.

Q: Can I make tamales de pollo ahead of time?

Yes, you can prepare the filling and assemble the tamales up to a day in advance. Simply store them in an airtight container in the refrigerator until you’re ready to cook them.

Q: Do I need any special equipment to make tamales?

You’ll need a tamale steamer or a large pot with a steamer basket to cook the tamales. You can also use foil or parchment paper to wrap individual tamales if you don’t have access to a tamale steamer.

Q: Can I freeze tamales de pollo for later use?

Yes, you can freeze cooked tamales for up to 3 months. Simply thaw them in the refrigerator or reheat them frozen.

Q: Are tamales de pollo suitable for vegetarians or vegans?

No, this recipe uses chicken as the main ingredient and is not suitable for vegetarians or vegans. However, you can easily adapt the recipe by substituting plant-based protein sources like beans or tofu.

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