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Classic Homemade Chicken Tamales Recipe with Spicy Red Chile Sauce Made Easy

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This classic homemade chicken tamales recipe features tender shredded chicken wrapped in soft masa dough and served with a smoky, spicy red chile sauce. It’s approachable, flavorful, and perfect for family gatherings or weeknight meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (breasts can be used)
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed
  • 1 tsp salt (to season the chicken broth)
  • Freshly ground black pepper, to taste
  • 1 tbsp vegetable oil or lard
  • 6–8 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 garlic cloves
  • 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp apple cider vinegar
  • Salt to taste
  • 2 cups chicken broth (use homemade or low-sodium store-bought)
  • 4 cups masa harina (about 480g)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups chicken broth (reserved from cooking chicken)
  • 1 1/4 cups lard or vegetable shortening, softened (about 285g)
  • 30–40 dried corn husks, soaked in warm water for 30 minutes

Instructions

  1. Cook the chicken: In a large pot, combine chicken thighs, onion, garlic, 1 tsp salt, and pepper with 6 cups water. Bring to a boil, then reduce to a simmer. Cook uncovered for 30-40 minutes until chicken is tender and easily shredded. Reserve 1 1/2 cups of broth for masa and sauce. Let chicken cool slightly, then shred.
  2. Prepare the red chile sauce: Toast dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 20 minutes until softened. Drain and blend with garlic, cumin, oregano, apple cider vinegar, salt, and 2 cups reserved chicken broth until smooth. Strain sauce and simmer over low heat for 10 minutes.
  3. Mix the masa dough: Combine masa harina, baking powder, and salt in a bowl. Whip softened lard with an electric mixer until fluffy. Gradually add masa mixture and chicken broth alternately to the lard, beating until dough is light and spreadable. Test by dropping a small piece into cold water; it should float.
  4. Combine chicken and sauce: Mix shredded chicken with about 1 cup of red chile sauce until evenly coated.
  5. Prepare corn husks: Drain soaked husks and pat dry. Tear some husks into thin strips for tying tamales.
  6. Assemble tamales: Lay a corn husk flat, spread about 3 tablespoons of masa dough in the center leaving a 1-inch border. Add 2 tablespoons of chicken filling on top. Fold sides toward center, then fold bottom up. Tie with husk strip if desired. Repeat with remaining dough and filling.
  7. Steam tamales: Set up steamer with water below rack level. Place tamales standing with open ends up. Cover with damp kitchen towel and lid. Steam for about 90 minutes, checking water every 20 minutes and adding hot water as needed. Tamales are done when masa separates easily from husks.
  8. Serve: Let tamales rest 5 minutes before unwrapping. Serve warm with extra spicy red chile sauce for dipping.

Notes

Soak corn husks for at least 30 minutes to make them pliable. Use the float test to check masa dough consistency. Avoid overfilling tamales to prevent bursting during steaming. Maintain steady steam and check water level regularly. Use fresh ingredients for best flavor. If no steamer is available, tamales can be baked wrapped in foil at 350°F for about 60 minutes.

Nutrition

Keywords: chicken tamales, homemade tamales, red chile sauce, Mexican recipe, masa harina, traditional tamales, spicy tamales, comfort food

Find it online: https://pokirecipes.com/classic-homemade-chicken-tamales-recipe-with-spicy-red-chile-sauce-made-easy/