There’s something deeply satisfying about tamales—their soft masa wrapping savory fillings in portable, comforting packages. This recipe captures that traditional essence with tender chicken and melted cheese in every bite.
The process transforms simple ingredients into restaurant-quality results through careful preparation. The masa develops a light, airy texture while steaming, perfectly complementing the rich, cheesy chicken filling.
What emerges from the steamer are pillowy tamales that deliver savory comfort in every mouthful. The balance of seasoned chicken and gooey cheese creates a filling that’s hearty yet refined.
Perfect for gatherings or meal prep, these tamales reheat beautifully and taste even better the next day.
Ingredients for Chicken and Cheese Tamales
Transform simple pantry staples into restaurant-quality tamales with these carefully chosen ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Masa Harina 🌾 | 3 cups | For authentic texture and flavor |
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skinless, cooked and shredded |
| Monterey Jack Cheese 🧀 | 8 oz | Shredded for melty goodness |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred for seasoning control |
| Lard 🧈 | 1 cup | Or substitute vegetable shortening |
| Baking Powder 🧂 | 2 tsp | Ensures light, airy masa |
| Salt 🧂 | 2 tsp | Divided between masa and filling |
| Ground Cumin 🌿 | 1 tsp | Toasted lightly for depth |
| Garlic Powder 🧄 | 1 tsp | For savory depth in filling |
| Onion Powder 🧅 | 1 tsp | Complements the chicken flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Dried Corn Husks 🌽 | 1 package | Soaked in warm water |
| Green Chile Peppers 🌶️ | 2 whole | Roasted, peeled, and diced |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling if needed |
The masa harina is non-negotiable for authentic texture—Maseca is the gold standard brand, widely available at Latin markets or the international aisle at Kroger. Lard is traditional (and yields the best flavor), but vegetable shortening works in a pinch. For the chicken, thighs stay juicier than breasts after cooking and shredding. Look for Monterey Jack cheese with good melt—pre-shredded saves time but blocks melt more smoothly.
No masa harina? Fresh masa from a tortilleria is the only worthy substitute. Swap Monterey Jack for Oaxaca or pepper jack if you want more kick. Out of chicken thighs? Rotisserie chicken works great (use about 3 cups shredded). For a vegetarian version, black beans and cheese make a hearty filling. The dried corn husks must be soaked—30 minutes minimum—or they’ll crack when rolling.
Masa dough can be refrigerated for 24 hours before using. Assembled tamales freeze beautifully for up to 3 months—steam straight from frozen, adding 10 minutes to cooking time. Cooked tamales keep in the fridge for 5 days (they taste even better the next day).
Why You’ll Love This Recipe
- One Bowl Wonder: I mix the masa harina and lard right in the same bowl I use for spreading—no extra dishes, just easy cleanup.
- Melt-in-Your-Mouth Good: The Monterey Jack cheese gets all gooey inside, and the chicken thighs soaked in broth? Ridiculously tender.
- Feeds the Freezer: Honestly, I make a double batch and stash half in the freezer for those no-time-to-cook nights.
- Pocket-Friendly Feast: Chicken thighs and masa harina stretch further than you’d think—this fills up a crowd without emptying my wallet.
Step-by-Step Instructions for Chicken and Cheese Tamales
Master the technique of creating these steamed delights with professional precision and care.
Step 1: Prepare the Filling with Shredded Chicken and Spices
In a large skillet, combine the 1.5 lb chicken thighs with 2 cups chicken broth, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, and 1 tsp salt. Simmer over medium heat for 15-20 minutes until the chicken is fully cooked and tender.
Remove the chicken from the broth and shred it using two forks. Return the shredded chicken to the skillet with the remaining broth. Stir in the 2 whole green chile peppers (roasted, peeled, and diced). If the mixture seems too wet, sprinkle in the 0.25 cup all-purpose flour to thicken it to a spreadable consistency.
Step 2: Soak the Corn Husks and Prepare the Masa Dough
While the filling cooks, soak the 1 package dried corn husks in warm water for at least 30 minutes to soften them. This ensures they become pliable and won’t crack when folded.
In a large bowl, beat the 1 cup lard until light and fluffy. Gradually add the 3 cups masa harina, 2 tsp baking powder, and 1 tsp salt, mixing until fully incorporated. Slowly pour in enough of the reserved chicken broth (from cooking the chicken) to form a spreadable dough, similar to thick hummus. The dough should hold its shape when pressed but still be moist.
Step 3: Assemble the Tamales with Chicken, Cheese, and Masa
Drain the soaked corn husks and pat them dry. Lay a husk flat on your work surface, with the wider end at the bottom. Spread a thin layer of the masa dough (about ¼ cup) onto the husk, leaving a 1-inch border at the top and bottom.
Spoon a generous amount of the chicken filling down the center of the masa, then sprinkle 8 oz Monterey Jack cheese (shredded) evenly over the filling. Fold the sides of the husk inward to enclose the filling, then fold the bottom up. Leave the top open. Repeat with the remaining husks, dough, and filling.
Step 4: Steam the Tamales to Perfection
Arrange the tamales upright in a steamer basket, open-end up. If your steamer isn’t tall enough, place a heatproof plate or a layer of extra corn husks at the bottom of the pot to elevate them. Pour 1-2 inches of water into the pot, ensuring it doesn’t touch the tamales.
Cover and steam over medium heat for 1 to 1.5 hours. Check the water level occasionally and add more hot water if needed. The tamales are done when the husk peels away easily from the masa and the dough is firm but still tender.
Step 5: Rest and Serve the Tamales
Remove the tamales from the steamer and let them rest for 10 minutes. This allows the masa to set fully and makes them easier to handle. Serve warm, still in their husks, and let each person unwrap their own.
The masa should be moist but not sticky, and the filling should be rich and flavorful. These tamales deliver the promised comfort in every bite, with the perfect balance of savory chicken, melty cheese, and fragrant masa.
Pro Tips For Making Chicken And Cheese Tamales
- Whip the Lard: Beat the lard for a full 3-4 minutes until it’s fluffy and pale—this is what gives tamales that light, airy texture. I learned this the hard way after making dense, leaden tamales my first few tries.
- Shred Chicken Fine: Shred the chicken thighs into tiny, even pieces so every bite has a good mix of filling and masa. Sounds tedious, but it actually changes the outcome.
- Soak the Corn Husks: Soak the dried corn husks in hot water for at least 30 minutes, or they’ll crack when you try to wrap the tamales. My grandmother swore by this, and she was right.
- Use Warm Broth: Warm the chicken broth before mixing it into the masa harina—cold liquid makes the dough seize up and turn gluey. I skip this when I’m lazy, but the dough is noticeably better when I don’t.
Creative Variations of These Flavors
Spicy Chipotle Version
Add 1-2 chipotle peppers in adobo (minced) to the chicken filling for a smoky heat. I also mix in 1 tsp adobo sauce from the can for extra depth. The smoky-spicy contrast with melty cheese is incredible. 🌶️
Vegetarian Black Bean
Swap chicken for 2 cups cooked black beans (mashed slightly) and add ½ cup corn kernels. Season with 1 tsp smoked paprika for depth. This version keeps the cheesy goodness while making it meat-free.
Green Chile Style
Boost the green chile presence by adding 3-4 roasted poblanos (peeled, diced) to the filling. I love the mild heat and earthy flavor they bring. Top with pepper jack cheese for extra kick.
Breakfast Tamales
Add 4 scrambled eggs to the chicken mixture and use cheddar cheese instead of Monterey Jack. These make a hearty morning meal. Serve with salsa verde for dipping.
Cheesy Jalapeño
Mix ¼ cup pickled jalapeños (chopped) into the masa dough itself. Then layer extra jalapeño slices on top of the cheese in each tamale. The heat builds beautifully with each bite. 🔥
Sweet Corn Variation
Add ½ cup sweet corn to the filling and use cotija cheese crumbles alongside Monterey Jack. The sweet-savory combo with creamy cheese is a crowd-pleaser.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breasts, don’t overcook them—simmer for only 12-15 minutes to prevent dryness.
How do I know when tamales are done?
The husk should peel back easily, and the masa should feel firm but still tender. If unsure, steam for the full 1.5 hours.
Can I make these ahead of time?
Assemble and freeze uncooked tamales for up to 3 months. Steam from frozen, adding 10 minutes to the cooking time.
Why is my masa dough dry?
Add reserved chicken broth, 1 tablespoon at a time, until it reaches a spreadable consistency. It should hold shape but still feel moist.
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