There’s something deeply comforting about unwrapping a steaming tamale—like pulling apart the layers of tradition itself. This chicken tamales recipe takes that nostalgia and gives it a flavor-packed upgrade with juicy chicken thighs, fire-roasted peppers, and soft, fragrant masa.
Whether you’re learning tamales for the first time or carrying on a family ritual, this is a dish that brings people together around the table.
Tamales are often searched because they seem intimidating—but here’s the truth: they’re surprisingly manageable, especially when broken down step by step. I’ve included easy techniques and tips that save time without losing flavor.
The tangy Honey Gochujang Sauce or an ice-cold Blood Orange Soda makes the perfect pairing—spicy-sweet and citrus-fresh flavors play beautifully off the rich, savory tamale.
Each bite delivers a satisfying contrast—creamy masa, tender chicken, and a zesty chile verde that builds just the right heat.
Tamales are trending again thanks to the rise of slow food and cultural cuisine. In fact, searches for “how to make tamales” increased over 60% in the past year. This recipe lets you enjoy the reward of a truly handmade meal—and yes, it freezes beautifully too.
You don’t need a holiday to make tamales.
Just a little time, a lot of flavor, and someone to share them with.
Why This Recipe Has a Special Place in My Kitchen!
Tamales have become more than just a recipe for me—they’re a tradition, a meal prep hack, and a way to bring people together. Here’s why I keep coming back to this dish (and why you might too):
- Tamales, Anytime: I used to think tamales were just for holidays like Christmas—but once I learned how simple and rewarding they are to make, they quickly became a year-round favorite.
- Freezer-Friendly Goodness: These tamales freeze beautifully. I make a big batch, store them, and enjoy warm, homemade comfort food in minutes—no stress, just satisfaction.
- Healthier but Still Delicious: Swapping out traditional lard for canola oil made them lighter without sacrificing taste or texture. The dough stays fluffy, moist, and flavorful.
- A Dish That Connects Generations: Cooking this recipe helped me reconnect with my roots. It’s the kind of meal that sparks stories—and now, it’s something my friends always request when they visit.
- Naturally Nourishing: With lean chicken thighs and gluten-free masa, this recipe feels indulgent but fits into a balanced lifestyle. Flavor-packed and better for you.
Chicken Tamales Recipe
Equipment
- large mixing bowls
- Blender or food processor
- Steamer pot or tamale steamer
- Tongs
- Spatula
- Aluminum foil or parchment paper (optional for steaming)
- Knife and Cutting Board
Ingredients
For the corn husks:
- 50 corn husks about 1/2-3/4 pound
- hot water
For the green chile:
- 8 ounces tomatillos husked and rinsed
- 2 jalapeno peppers stems removed
- 2 poblano peppers stems removed
- 1 serrano pepper stem removed (omit if you don’t want it spicy)
- 1 medium onion chopped
- 1 clove garlic
- 2 teaspoons kosher salt
- 1 cup water
For the chicken:
- 2 1/2 pounds boneless skinless chicken thighs cut into very small pieces (see photo in blog post for example)
- 2 tablespoons cooking oil
- 1 teaspoon kosher salt
- 1 tablespoon lime juice about the juice of 1/2 lime
For the tamale dough:
- 8 1/4 cups masa harina half of a 4.4 lb bag Maseca
- 1 3/4 tablespoons fine salt
- 1 tablespoon baking powder
- 1 3/4 cups canola oil or corn, vegetable or any other neutral-tasting oil
- 6 1/2 cups chicken broth or vegetable – low sodium preferred
Instructions
- Soak corn husks in hot water until soft and pliable.
- Blend tomatillos, peppers, onion, garlic, salt, and water to make the chile verde sauce.
- Cook chicken pieces with oil, salt, and lime juice until tender.
- Mix masa harina with salt, baking powder, oil, and broth to form soft dough.
- Spread masa onto softened corn husks and top with chicken and sauce.
- Fold and wrap each tamale neatly, seam-side in.
- Steam tamales upright for about 1.5 hours until the dough is firm and cooked through.
- Let them rest for 10 minutes before serving warm.
Nutrition Info:
| Nutrition | Value |
| Calories | 201kcal |
| Carbohydrates | 18g |
| Protein | 6g |
| Fat | 12g |
| Sugar | 1g |
| Sodium | 183mg |
Helpful Tips For Chicken Tamales (From Experience!)
- Roast Your Peppers for Deeper Flavor:
Lightly roasting your jalapeños, poblanos, and tomatillos before blending makes a noticeable difference. It adds a smoky depth to the chile verde that raw ingredients alone just can’t match. - Test Masa Consistency with the Float Method:
Drop a small ball of masa dough into cold water—if it floats, your dough is airy and well-whipped. This ensures fluffy tamales after steaming. - Shred Chicken by Hand, Not Forks:
Instead of using forks, use your hands to shred the chicken into small, uneven pieces. It holds the sauce better and gives a more rustic, satisfying texture in every bite. - Don’t Overfill the Tamales:
It’s tempting to load them up, but too much filling causes leaks and uneven cooking. A thin, even layer of masa with just enough filling yields perfect structure. - Let Tamales Rest After Steaming:
Give them at least 10 minutes before serving. The masa continues to firm up as they cool slightly, which makes peeling the husk cleaner and improves texture. - Add Stock Gradually to Masa:
Don’t dump in all the broth at once—add it slowly while mixing so you can monitor the dough’s consistency. You’re aiming for soft but not runny.
