Chicken Tamale Recipe: Steamed Masa With Spiced Fillings

There’s something special about tamales that makes them perfect for gatherings and celebrations. This recipe transforms simple ingredients into a dish that impresses every time.

The masa dough comes together with lard and broth for an authentic texture that steams to perfectly tender results. I’ve refined the spice blend in the chicken filling to deliver just the right balance of warmth and depth.

Each bite offers soft masa wrapped around flavorful, slow-cooked chicken that falls apart with the slightest touch. The corn husks add a subtle earthiness while keeping everything moist during the 1-hour steaming process.

Serve with your favorite salsa or enjoy them plain—the flavors speak for themselves. These tamales freeze beautifully for future meals.

Ingredients for Chicken Tamale

Transform simple ingredients into celebration-worthy tamales with authentic flavors and textures.

The masa is non-negotiable—Maseca is the gold standard (find it at Latin markets or the international aisle). Lard gives that traditional richness, but vegetable shortening works if you’re avoiding pork. For the corn husks, look for dried packs in the same section as the masa. They should be pliable after soaking, not brittle or moldy (toss any that smell off).

No masa harina? Cornmeal won’t work—wrong texture. Out of lard? Butter or coconut oil in a pinch, but flavor changes. Chicken thighs stay juicy during slow cooking; breasts get dry. For heat, swap chili powder for chipotle powder or add diced jalapeños. Tomato sauce can be crushed tomatoes blended smooth.

Dough and filling can be prepped 1 day ahead—store separately in the fridge. Assembled tamales freeze beautifully for 3 months. Steam from frozen, adding 20 minutes to cook time. Leftovers keep 5 days refrigerated, but they’re best fresh.

Step-by-Step Instructions for Chicken Tamales

Here’s the method that ensures tender masa and flavorful filling every single time.

Step 1: Soak Corn Husks and Prepare Filling

Place the 8 oz Dried Corn Husks in a large bowl and cover with warm water. Weigh them down with a plate to keep them submerged. They need to soak for 1 hour until pliable and soft—this prevents cracking during steaming.

Meanwhile, heat the 2 tbsp Olive Oil in a skillet over medium heat and sauté the finely chopped 1 whole Onion for 3-4 minutes until translucent. Add the minced 4 cloves Garlic Cloves, 1 tsp Ground Cumin, 1 tsp Dried Oregano, and 1 tbsp Chili Powder, stirring for 30 seconds until fragrant.

Add the 1.5 lb Boneless Skinless Chicken Thighs and 0.5 cup Tomato Sauce, simmering for 15-20 minutes until the chicken shreds easily with a fork. Season with ½ tsp Salt and set aside to cool.

Step 2: Beat the Lard and Hydrate the Masa

In a large bowl, beat the 0.75 cup Lard with a hand mixer or stand mixer on medium-high speed for 3-4 minutes until light and fluffy. This step is crucial—it creates air pockets that make the masa tender and light.

In a separate bowl, whisk together the 2 cups Masa Harina, 1 tsp Baking Powder, and remaining ½ tsp Salt. Slowly add this to the beaten lard, alternating with the 1.5 cups Chicken Broth, mixing until a soft, spreadable dough forms.

The dough should resemble thick hummus. If it feels too dry, add 1 tablespoon more broth. Test by dropping a small ball in water—it should float, indicating it’s ready.

Step 3: Assemble the Tamales

Drain the soaked Dried Corn Husks and pat dry with a towel. Lay one flat and spread about ¼ cup of masa dough in the center, leaving a border on the top and bottom. The dough should be about ¼-inch thick—thinner dough tears, thicker dough doesn’t cook through.

Place a spoonful of the shredded chicken filling down the center of the masa. Fold the long sides of the husk inward to meet, then fold the bottom up. Leave the top open. The husk should wrap snugly around the filling without gaps.

Step 4: Steam to Perfection

Arrange the tamales upright, open-end up, in a steamer basket lined with extra husks or parchment. This keeps them stable and prevents water from seeping in. Pour 1-2 inches of water into the pot, ensuring it doesn’t touch the tamales.

Cover with a tight-fitting lid and steam over medium heat for 45-60 minutes. Check the water level every 20 minutes, adding more as needed. They’re done when the husk peels away easily and the masa is firm but moist.

Let the tamales rest for 10 minutes before serving. This allows the dough to set and makes them easier to handle. Serve warm, straight from the husk.

Creative Variations of This Recipe

Green Chile Variation

Swap the tomato sauce for 1 cup roasted green chiles (I use Hatch chiles when in season) and add ½ cup crumbled queso fresco to the chicken filling. The green chiles add bright, tangy heat that pairs beautifully with the creamy cheese. 🌶️

Sweet Corn Option

Mix 1 cup fresh corn kernels into the masa dough before spreading for a sweet contrast. I char the corn first in a dry skillet for 3-4 minutes to deepen the flavor. This version reminds me of street tamales from Oaxaca.

Cheese and Chile

For a vegetarian twist, replace the chicken with a blend of 2 cups shredded Monterey Jack and 1 cup chopped poblano peppers. The cheese melts into gooey perfection during steaming. I add a pinch of smoked paprika to the masa for extra depth.

Red Chile Sauce

Simmer the shredded chicken in 1 cup red chile sauce (I love Buc-ee’s brand) instead of tomato sauce. The deep, earthy chile flavor transforms the filling into something special. Reduce the broth in the masa by ¼ cup to balance moisture. 💫

Breakfast Tamales

Add ½ cup cooked bacon bits and ½ cup shredded cheddar to the chicken filling. Serve with a side of salsa verde for dipping. I make a batch on weekends and freeze extras for quick breakfasts.

Mole-Inspired Filling

Stir 2 tbsp mole paste (I use Dona Maria brand) into the chicken filling for rich, complex flavors. The mole’s chocolate and spice notes elevate the tamales to restaurant quality. Add 1 tbsp raisins for authentic sweetness.

Frequently Asked Questions