Red Chicken Tamales Recipe: Authentic Mexican Comfort Food

There’s something special about gathering around a steaming plate of homemade tamales – it’s a tradition that warms both heart and home. 🔥 I remember my grandmother’s kitchen filled with the rich aroma of red chile sauce and tender chicken, a scent that instantly transports me to family gatherings.

This red chicken tamales recipe brings that authentic Mexican comfort food to your table. With tender chicken cooked in a rich, smoky red chile sauce wrapped in soft corn masa, these tamales are perfect for special occasions or cozy family dinners.

Ingredients for Red Chicken Tamales

Gather these authentic ingredients for traditional red chicken tamales, a true Mexican comfort food.

For the best flavor, look for guajillo and ancho chilies at Mexican markets or online spice stores. I prefer La Costeña brand for consistent quality. If you can’t find them, some grocery stores carry them in their international section. Fresh chilies aren’t ideal here—the dried ones give that deep, smoky flavor.

No chicken broth? Vegetable broth works too, though it changes the flavor slightly. For the masa harina, Maseca is the gold standard (that’s what my grandmother used). If you can’t find Mexican oregano, regular oregano at half the amount is better than skipping it entirely. The chicken can be cooked a day ahead—keeps things moving on assembly day.

Tamales freeze beautifully. Wrap cooled ones individually in plastic wrap, then foil. Store in the freezer for up to 3 months. To reheat, steam them straight from frozen for about 45 minutes. The chile sauce can be made ahead too—keeps in the fridge for 5 days.

Step-by-Step Instructions for Red Chicken Tamales

Let’s make authentic red chicken tamales together – a true Mexican comfort food classic.

🔥 Step 1: Prepare the Red Chile Sauce

Start by toasting the 4 whole Dried Guajillo Chilies and 2 whole Dried Ancho Chilies in a dry skillet over medium heat for 2-3 minutes on each side until fragrant. Be careful not to burn them – you want a gentle toast, not a char. Once toasted, stem and seed the chilies, then soak them in hot water for 20-30 minutes until they’re soft and pliable.

After soaking, blend the rehydrated chilies with 2 cups Chicken Broth, 4 cloves Garlic Cloves, and 1 whole Onion until you get a smooth sauce. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and set the sauce aside.

👨‍🍳 Step 2: Cook the Chicken and Prepare the Filling

Cook the 1.5 lb Boneless Chicken Breasts in simmering water or broth until tender, about 30-40 minutes. Once cooked, shred the chicken into bite-sized pieces and set aside. In a large skillet, heat some of the reserved red chile sauce over medium heat. Add the shredded chicken, 1 tsp Cumin, 0.5 tsp Oregano, 1 tsp Salt, and 0.25 tsp Black Pepper. Simmer the mixture for 10-15 minutes, stirring occasionally, until the flavors meld together and the filling is heated through.

Taste and adjust the seasoning as needed. The filling should be rich, slightly spicy, and full of depth. Set it aside to cool slightly while you prepare the tamale dough.

🥘 Step 3: Make the Tamale Dough

In a large mixing bowl, combine 2 cups Masa Harina and 1 cup Vegetable Shortening. Using your hands or a pastry blender, work the shortening into the masa harina until the mixture resembles coarse crumbs. Gradually add warm Chicken Broth (reserved from the sauce preparation) to the mixture, stirring with a fork until the dough comes together. It should be pliable but not sticky. If needed, adjust the consistency by adding more broth or masa harina.

The dough is ready when it’s easy to shape and holds its form when pressed between your fingers. Cover it with plastic wrap or a damp cloth to keep it moist while you assemble the tamales.

👨‍🍳 Step 4: Assemble the Tamales

To assemble, lay a Corn Husk flat on a work surface, with the wide end facing you. Take a golf ball-sized piece of tamale dough and flatten it into a thin circle, about 1/8 inch thick. Place the dough on the center of the corn husk, leaving a border around the edges. Spoon about 1-2 tablespoons of the chicken filling onto the center of the dough.

Fold the sides of the corn husk over the filling, then roll the tamale up from the wide end. Fold the narrow end up and secure the tamale with a strip of corn husk or kitchen twine. Repeat with the remaining dough, filling, and corn husks.

🔥 Step 5: Steam the Tamales

Arrange the tamales in a steamer basket, folded side down, and stack them vertically. Cover the tamales with additional corn husks or a clean towel, then cover the steamer pot. Steam the tamales over boiling water for 1-1.5 hours, or until the dough is firm and pulls away easily from the corn husk.

Check the water level periodically and add more hot water as needed to prevent the steamer from drying out. Once done, let the tamales rest for 10-15 minutes before serving. Serve warm, garnished with your favorite toppings or salsa.

Best Sauces and Condiments for This red chicken tamales

Essential Salsa Options

For red chicken tamales, a fresh tomato salsa provides a bright contrast to the rich filling. I make mine with 2 cups diced fresh tomatoes, 1/4 cup chopped onion, 1 jalapeño, and a squeeze of lime. For a smoky flavor, try a chipotle salsa made with 2 chipotle peppers in adobo blended with 1 cup diced tomatoes and a sprinkle of cilantro.

Creamy Avocado Sauce

A creamy avocado salsa or cashew crema can cool down the heat from the tamales. Blend 2 ripe avocados with 1/4 cup sour cream, 1 lime juice, and a pinch of salt for a smooth sauce. For a vegan option, blend 1/2 cup soaked cashews with 1/2 cup water, 1 lime juice, and a sprinkle of nutritional yeast.

Traditional Mexican Crema

A dollop of crema Mexicana adds a tangy richness to your tamales. You can make your own by mixing 1 cup heavy cream with 2 tablespoons lime juice and letting it sit at room temperature for 30 minutes to thicken. For a lighter version, use Greek yogurt as a substitute.

Spicy Roasted Tomato Salsa

Roasting tomatoes before blending them into salsa adds depth. Roast 2 lbs tomatoes with 1 onion and 2 jalapeños at 400°F for 20-25 minutes, then blend with 1/4 cup cilantro and lime juice. This pairs beautifully with the smoky chicken filling. 🔥

Quick Pickled Onions

For a tangy contrast, serve your tamales with quick pickled onions. Slice 1 large red onion thinly and soak in 1 cup lime juice with 1 tsp salt for at least 30 minutes. These add a nice crunch and acidity to balance the meal.

Frequently Asked Questions