Description
Tamales de Pollo are a cherished Mexican dish that brings comfort and joy to any table. These delicious tamales feature tender shredded chicken wrapped in soft masa and corn husks, making them perfect for family gatherings or cozy nights at home. With rich flavors and a delightful texture, they are sure to become a favorite. This easy-to-follow recipe allows you to create these culinary treasures right in your kitchen.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 cups corn masa flour
- 1 cup warm chicken broth
- 2 tbsp olive oil
- 1 tbsp chili powder
- Corn husks (for wrapping)
Instructions
- 1. Cook the chicken: Boil chicken breasts in salted water until tender (20-25 minutes). Shred while warm.
- 2. Sauté aromatics: In a skillet, heat olive oil and sauté onion and garlic until translucent. Mix in shredded chicken and chili powder.
- 3. Prepare masa: In a bowl, combine masa flour with warm chicken broth until smooth and pliable.
- 4. Assemble tamales: Spread masa on soaked corn husks, add the chicken mixture, fold sides over, and roll from the bottom.
- 5. Steam tamales: Place upright in a steamer basket lined with corn husks. Steam for about an hour until masa pulls away easily from husks.
- 6. Serve: Top with sour cream and fresh cilantro before enjoying.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (150g)
- Calories: 310
- Sugar: 2g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: Soak corn husks for at least one hour to prevent tearing during assembly. Customize fillings by swapping chicken for pork or adding cheese/jalapeños for an extra kick. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.