Tamales de Pollo
This chicken tamales recipe fills soft masa dough with shredded chicken simmered in a guajillo and ancho chile sauce, then steams the parcels in corn husks until the masa pulls cleanly away from the leaf. One serving is about 285 g (2 tamales).
Tamales are one of the oldest foods of Mesoamerica: corn dough filled and steamed in a leaf was already a portable meal for travellers and soldiers long before the Spanish arrived, and the word tamal comes from the Nahuatl tamalli. Chicken tamales with red chile sauce became the festive version made in large batches for Christmas, Day of the Dead and family gatherings across Mexico, where whole families still gather for a tamalada — an afternoon of spreading masa and folding husks together.
Pairs well with: Mexican rice, refried beans and a spoonful of salsa verde
Provenance
Mexico
Mexican Celebration Classic
Latin America & Caribbean
Time Dedication
2h 45m
60m prep • 105m cook
Batch Yield
6 Servings
711 kcal per serving
1 serving ≈ 285 g
Technical Skill
Advanced
Hard (Steaming & Folding)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Mexican Celebration Classic
Photo: LRD615, CC BY-SA 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
A good tamale has soft, moist masa that pulls cleanly from the husk, with a generous stripe of chicken and chile inside.
Execution Methodology & Culinary Technique
Prep Stage: Soak the Husks and Shred the Chicken
60 Mins • Soaking & Simmering
Soak 30 dried corn husks in hot water for at least 30 minutes until soft and bendy, then drain. Simmer the chicken thighs in water with half the onion and a pinch of salt for 25 minutes, then lift out, cool slightly and shred with two forks, saving 500 ml of the cooking liquid as broth for the masa.
Maestro Tip: Keep the husks weighted down in the water with a plate so every one of them softens.
30 Mins Simmering water, 100°C (212°F)
Soak the corn husks in a large bowl of hot water, weighted down with a plate, for 30 minutes. Meanwhile simmer the chicken thighs in a pot of water with half the onion and a pinch of salt for 25 minutes, until the meat reaches 74°C (165°F) inside. Lift out the chicken, cool slightly and shred it with two forks; save 500 ml of the cooking liquid.
Save that cooking liquid — it is the broth that gives the masa its flavour.
Done when: The chicken shreds easily and the husks bend without cracking.
15 Mins Medium heat, ~180°C (350°F)
Toast the guajillo and ancho chiles in a dry pan for 30 seconds a side, then soak them in hot water for 20 minutes. Blend the softened chiles with the chopped onion half, the garlic, cumin, oregano, 240 ml of the saved broth and 4 g of salt until smooth. Simmer the sauce for 5 minutes, then stir in the shredded chicken and cook for 5 more minutes until the filling is thick and well coated.
Toast the chiles briefly — more than a minute and they turn bitter.
Done when: The sauce is thick, deep red, and coats the chicken instead of pooling.
15 Mins Room temperature
Beat the soft lard with the remaining 4 g of salt in a large bowl until pale and fluffy, about 3 minutes. Add the masa harina and baking powder, then pour in 260 ml of the warm broth a little at a time, beating until the dough is soft, spreadable and light — a small ball of masa should float in a glass of water.
The float test is the classic check: if the masa sinks, beat it for another minute.
Done when: The masa is soft, light and spreads like thick frosting.
30 Mins Room temperature
Lay a soaked husk smooth-side up and spread about 75 g of masa in a thin rectangle over the wide end, leaving the narrow tip bare. Spoon about 65 g of chicken filling down the centre, fold the two long sides over the filling, then fold the narrow tip up. Repeat until you have 12 tamales, tying them with thin strips of husk if you like.
Spread the masa thin — a thick layer turns gummy instead of fluffy.
Done when: Each tamale is a neat, closed parcel with the filling fully covered.
75 Mins Steaming, 100°C (212°F)
Stand the tamales upright, open end up, in a steamer basket over boiling water, packing them snugly so they stay upright. Cover tightly and steam for 70–75 minutes, topping up the water as needed. A tamale is done when the masa pulls cleanly away from the husk.
Keep the lid on — lifting it lets the steam out and adds cooking time.
Done when: The masa is firm, pulls cleanly from the husk, and the chicken inside is hot and saucy.
Finishing Touches & Plating
Rest the tamales in the pot for 10 minutes after steaming, then unwrap at the table and eat with salsa verde, Mexican rice and refried beans.
Nutritional Physiology & Benefits
Energy
711
kcal / serving
Protein
30g
Complete AA
Carbs
73g
Complex
Fats
34g
Healthy
| Energy | 711 kcal |
| Protein | 30 g |
| Carbohydrates | 73 g |
| Fat | 34 g |
| Fibre | 8.9 g |
| Sugar | 2.8 g |
| Sodium | 1107 mg |
| Energy | 249 kcal |
| Protein | 10.6 g |
| Carbohydrates | 25.5 g |
| Fat | 11.8 g |
| Fibre | 3.1 g |
| Sugar | 1 g |
| Sodium | 388 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin B3 and B6 (chicken), vitamin A (dried chiles), iron and zinc (chicken, masa).
A Filling, Protein-Rich Dinner
About 30 g of protein per serving from the chicken, with slow carbs from the masa — a meal that keeps you full for hours.
Corn, Chiles and Chicken
The dish is built on masa, dried chiles and chicken, with vitamin A from the chiles and B vitamins from the meat.
Steamed, Not Fried
Steaming keeps the masa soft and moist without extra frying oil, and the corn husk wrapper adds a gentle corn aroma.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Mexican Rice
Tomato rice soaks up the chile sauce and turns two tamales into a complete, balanced plate.
Vegetables
Refried Beans
Creamy beans add fibre and protein, and their mild flavour balances the heat of the red chile sauce.
Sauces
Salsa Verde
The sharp, tangy tomatillo salsa cuts through the richness of the lard in the masa.
Drinks
Agua Fresca or a Cold Beer
A cold hibiscus agua fresca or a light lager cools the chile heat between bites.
Complete menu
Serve two chicken tamales with Mexican rice, refried beans and salsa verde, and a cold hibiscus agua fresca to drink.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
A Very Sweet Sauce on Top
Sweet barbecue-style sauces clash with the earthy chile flavour and would hide the masa — keep the topping tangy or spicy instead. This is general guidance, not medical advice.
Unwrapping Tamales Too Early
Tamales straight off the steam are soft and can fall apart; a 10-minute rest lets the masa firm up so it holds its shape.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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