Ingredients
Scale
- 2 cups masa harina
- 1 cup chicken broth
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups shredded cooked chicken
- 1 cup salsa
- 20 corn husks, soaked in warm water
Instructions
- Prepare the corn husks by soaking them in warm water for 30 minutes.
- In a bowl, mix masa harina, baking powder, and salt.
- Gradually add chicken broth and vegetable oil to the masa mixture.
- Mix until the dough is smooth and pliable.
- Spread a spoonful of dough on each corn husk, leaving space at the edges.
- Add a spoonful of shredded chicken and salsa on top of the dough.
- Fold the sides of the husk over the filling, then fold the bottom up to secure.
- Place tamales upright in a steamer pot.
- Steam for 1 to 1.5 hours, until masa is firm.
- Let cool slightly before serving.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Adjust spice level by choosing mild or spicy salsa.
- Serve with additional salsa or crema on the side.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tamale
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
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