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.

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 25

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

Directions

Step 1

Soak the dried corn husks in warm water for 30 minutes or until they are pliable. Drain and set aside.

Step 2

In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually mix in chicken broth to form a soft dough.

Step 3

In a separate bowl, beat the vegetable shortening or lard with an electric mixer until fluffy, about 3 minutes.

Step 4

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.

Step 5

In a medium saucepan, combine the shredded chicken and red chili sauce. Heat over medium heat until warmed through. Set aside.

Step 6

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.

Step 7

Place 2 tablespoons of the chicken and chili sauce mixture in the center of the masa layer.

Step 8

Fold the sides of the corn husk toward the center, overlapping slightly. Fold up the bottom end and leave the top open.

Step 9

Repeat the process with the remaining corn husks, masa dough, and chicken filling.

Step 10

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.

Step 11

Cover the tamales with a damp kitchen towel and the lid of the steamer pot.

Step 12

Steam the tamales over medium heat for 1.5 hours, checking occasionally to ensure there is enough water in the pot to avoid burning.

Step 13

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.

Step 14

Serve the tamales warm with additional chili sauce on the side if desired.

Nutrition Facts

Serving size	3239.2 grams (3239.2g)

Amount per serving	% Daily Value*
Calories	5818

Total Fat 292.70g	375%
Saturated Fat 66.80g	334%
Polyunsaturated Fat 0.00g
Cholesterol 811mg	270%
Sodium 11958mg	520%
Total Carbohydrate 449.30g	163%
Dietary Fiber 44.50g	159%
Total Sugars 36.00g
Protein 355.00g	710%

Vitamin D 0IU	0%
Calcium 1087mg	84%
Iron 32mg	177%
Potassium 5493mg	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.

Source of Calories

Fat: 45.0%

Protein: 24.3%

Carbs: 30.7%