Fifty Pesos' Chicken Tamales

  • prep time15 min
  • total time 60 min
  • serves 10

Serve tamales with fresh salsa!

Recipe courtesy of Kris and Selena Rattray.

14 Ratings
Directions for: Fifty Pesos' Chicken Tamales


Corn Husks

20 dried corn husks

Chicken Filling

4 cups cooked chicken, shredded

1 Tbsp paprika

1 tsp salt

1 Tbsp chili powder

½ cup lemon juice

Dough & Assembly

3 cups masa corn flour

1 - 2 cups vegetable broth

½ tsp salt


Corn Husks

1. Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.

Chicken Filling

1. Mix all ingredients in a bowl and set aside.

Dough & Assembly

1. In a large bowl, add small amounts of broth to the corn flour, beating until well blended and forms a dough-like consistency.

2. Drain corn husks and pat dry. Place corn husks on a work surface. On the large end, spread approximately 3 tablespoons of dough to within 1 inch of the edges. Top with 1-2 tablespoons of the chicken mixture. Fold alongside of husk over filling, overlapping slightly. Fold over the ends of the husks and tie with string or elastics.

3. In a large steamer basket, position tamales upright. Place the basket in large pot over 1 inch of water. Bring water to a boil and steam for a minimum of 45 minutes. Add more water to pot if needed.

See more: Chicken, Main, Mexican, Vegetables, Dinner, Lunch


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