Mexican Chicken Tamales
Tamales are a Mexican dish of masa (corn dough) filled, wrapped in corn husks and steamed. The secret to their lightness is beating the fat into the dough until a piece of it floats in a glass of cold water.
- Prep
- 90 min
- Cook
- 75 min
- Total
- 165 min
- Calories
- 280
Tamales are festive food in Mexico, and the whole family gathers to wrap them. They are work, but they are made in large batches and freeze beautifully, so the effort spreads across weeks.
Method
-
1
Soaking the husks
Cover the corn husks with hot water and weigh them down with a heavy plate so they stay submerged, for at least an hour. They have to be completely soft and pliable — dry husks split as you wrap. Rinse and drain them before use.
-
2
The chilli sauce
Soak the dried chillies in hot water for 20 minutes, then blend them with the garlic, onion, cumin, oregano and a little of the soaking water until smooth. Pass it through a sieve to remove the skins, and mix it with the chopped chicken.
-
3
Beating the fat
Beat the fat on its own for 5 minutes until it is pale and fluffy like whipped cream — this is the step that incorporates air and makes the tamales light rather than heavy. The fat must be at room temperature, not cold.
-
4
The masa and the float test
Add the masa, baking powder and salt to the beaten fat gradually, then the warm stock a little at a time while beating, until it reaches the texture of soft butter. The readiness test: drop a small piece into a glass of cold water — if it floats, the dough is ready. If it sinks, beat for another 3 minutes and test again.
-
5
Wrapping
Open out a husk and spread 3 tablespoons of dough over the wide third, leaving 2cm clear at the sides and the narrow third empty. Put a spoonful of the chicken filling down the middle. Fold the sides in over the filling, then fold the narrow end up. The rule: not tight — the dough will expand.
-
6
Steaming
Stand the tamales upright in a steamer with the folded end down, close together but not compressed. Cover with spare husks, a damp cloth and the lid. Steam for 75-90 minutes, watching the water level. Done when: the husk peels away from the dough easily. Leave them 15 minutes before opening — the dough firms up as it rests.
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- The float test decides it — dough that sinks gives heavy, dense tamales.
- Wrap them loosely — the dough expands in the steam and a tight one bursts.
- Make a big batch and freeze — they keep 6 months and steam straight from frozen.
- The 15-minute rest after steaming is not optional — opening them at once gives sticky dough.
People also ask
What is masa harina?
Corn flour treated with lime (nixtamalisation) — a process that changes the structure of the corn so it binds into a dough, and increases niacin absorption. Ordinary cornmeal is not a substitute; it will not hold together.
How do I know the dough is ready?
The float test: drop a small piece of dough into a glass of cold water. If it floats, enough air has been beaten in and the tamales will be light. If it sinks, beat for another 3 minutes and test again.
Why did my tamales come out heavy and dense?
Usually the fat was not beaten enough before the masa went in. Five minutes of beating incorporates the air that lightens the dough. The other cause is too little stock — the dough should be as soft as butter, not stiff.
Can I make them without corn husks?
Yes, with banana leaves (the southern Mexican method) or baking paper with foil. The flavour shifts a little — corn husks lend a subtle note of their own — but the result works.
Cook mode
Mexican Chicken Tamales
-
1
Soaking the husks
Cover the corn husks with hot water and weigh them down with a heavy plate so they stay submerged, for at least an hour. They have to be completely soft and pliable — dry husks split as you wrap. Rinse and drain them before use.
-
2
The chilli sauce
Soak the dried chillies in hot water for 20 minutes, then blend them with the garlic, onion, cumin, oregano and a little of the soaking water until smooth. Pass it through a sieve to remove the skins, and mix it with the chopped chicken.
-
3
Beating the fat
Beat the fat on its own for 5 minutes until it is pale and fluffy like whipped cream — this is the step that incorporates air and makes the tamales light rather than heavy. The fat must be at room temperature, not cold.
-
4
The masa and the float test
Add the masa, baking powder and salt to the beaten fat gradually, then the warm stock a little at a time while beating, until it reaches the texture of soft butter. The readiness test: drop a small piece into a glass of cold water — if it floats, the dough is ready. If it sinks, beat for another 3 minutes and test again.
-
5
Wrapping
Open out a husk and spread 3 tablespoons of dough over the wide third, leaving 2cm clear at the sides and the narrow third empty. Put a spoonful of the chicken filling down the middle. Fold the sides in over the filling, then fold the narrow end up. The rule: not tight — the dough will expand.
-
6
Steaming
Stand the tamales upright in a steamer with the folded end down, close together but not compressed. Cover with spare husks, a damp cloth and the lid. Steam for 75-90 minutes, watching the water level. Done when: the husk peels away from the dough easily. Leave them 15 minutes before opening — the dough firms up as it rests.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.