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Cozy Homemade Chicken Tamales Recipe with Spicy Red Chile Sauce

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A comforting and approachable recipe for homemade chicken tamales with a bold and smoky spicy red chile sauce, perfect for cozy gatherings and weeknight dinners.

Ingredients

Scale
  • 2 cups masa harina (240 g)
  • 2 cups cooked, shredded chicken (rotisserie or slow-cooked)
  • 1 ½ cups chicken broth (360 ml), low sodium
  • ¾ cup vegetable shortening or lard (170 g)
  • 1 tsp baking powder
  • 1 tsp salt
  • 4–5 dried red chiles (such as guajillo or ancho), seeds removed
  • 3–4 garlic cloves, roasted or fresh
  • 1 tbsp white vinegar
  • 1 small onion, chopped
  • 1 tsp cumin
  • ½ tsp black pepper
  • About 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

  1. Soak about 20 dried corn husks in warm water for at least 30 minutes until pliable.
  2. Cook and shred the chicken: use leftover rotisserie chicken or poach chicken breasts in seasoned water for about 15 minutes until cooked through, then shred with forks.
  3. Remove stems and seeds from dried red chiles. Toast them lightly in a dry skillet for 2-3 minutes until fragrant. Soak in hot water for 15 minutes until softened.
  4. Drain chiles and blend with roasted garlic, sautéed onion, cumin, black pepper, white vinegar, and a pinch of salt until smooth. Add chicken broth or water if sauce is too thick.
  5. In a large bowl, combine masa harina, baking powder, salt, and vegetable shortening or lard. Mix until light and fluffy.
  6. Gradually add chicken broth (about 1 ½ cups), mixing until dough is moist but spreadable. Test by dropping a small dollop into cold water; if it floats, it’s ready.
  7. Spread about 2 tablespoons of masa dough evenly over the smooth side of a soaked corn husk, about ¼-inch thick.
  8. Add 1-2 tablespoons of shredded chicken in the center, then drizzle 1 tablespoon of spicy red chile sauce over the chicken.
  9. Fold the sides of the husk toward the center, then fold up the bottom. Tie with a thin strip of husk if needed to secure.
  10. Arrange tamales standing upright in a steamer pot with about 2 inches of boiling water at the bottom. Cover with a damp kitchen towel and lid.
  11. Steam for 60-75 minutes, checking water level occasionally and adding more boiling water as needed.
  12. Check doneness by unwrapping a tamale; masa should be firm and pull away easily from the husk. If sticky, steam for an additional 10-15 minutes.
  13. Serve warm with additional spicy red chile sauce on the side.

Notes

Use the float test to check masa dough readiness. Keep water at a gentle boil while steaming to avoid soggy tamales. Roasting garlic adds sweetness to the sauce. Soak corn husks well to prevent tearing. Tamales freeze well for up to 3 months and reheat by steaming or microwaving wrapped in a damp paper towel.

Nutrition

Keywords: chicken tamales, homemade tamales, spicy red chile sauce, masa harina, Mexican comfort food, tamale recipe, easy tamales

Find it online: https://avabake.com/cozy-homemade-chicken-tamales-recipe-with-spicy-red-chile-sauce-easy-steps/