Description
Tender masa dough filled with savory shredded chicken and enchilada sauce, steamed until fluffy and authentic, perfect for a traditional Mexican meal.
Ingredients
Masa Dough
- 3 cups masa harina
- 2 cups chicken broth
- ¾ cup lard or shortening
- 1 tsp baking powder
- ½ tsp salt
Filling
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (red or green, based on preference)
Other
- 20 corn husks, soaked in warm water for at least 30 minutes
Instructions
- Prepare the masa dough: Beat the lard or shortening until fluffy using a mixer or by hand. Gradually add the masa harina, baking powder, and salt, then slowly mix in the chicken broth to form a soft, pliable dough that is smooth and spreads easily.
- Make the chicken filling: In a bowl, combine the shredded cooked chicken with the enchilada sauce, mixing thoroughly to evenly coat all the chicken pieces.
- Assemble the tamales: Drain the soaked corn husks and pat dry. Spread about 2 tablespoons of the masa dough onto the center of each husk, forming a rectangle. Add about 1 tablespoon of the chicken filling on top of the masa. Fold the sides of the husk over the filling to encase it, then fold the bottom end up and tie the tamale closed with strips of corn husk or kitchen twine to secure.
- Steam the tamales: Arrange the tamales upright in a steamer basket with the open ends facing up. Cover and steam over simmering water for 40 to 45 minutes, or until the masa dough becomes firm and pulls away easily from the husks.
- Serve and store: Carefully remove the tamales from the steamer and let them cool slightly before serving. Freeze any leftover cooked tamales in airtight containers or freezer bags for up to 3 months.
Notes
- Choose red or green enchilada sauce depending on your flavor preference; both work well with chicken filling.
- Soak corn husks in warm water for at least 30 minutes prior to assembly to make them pliable and easier to fold.
- Freezing cooked tamales preserves their freshness; reheat by steaming or microwaving wrapped in a damp cloth.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner / Main
- Method: Steaming
- Cuisine: Mexican
