Chicken Tamales

Based on 1 ratings

Difficulty

Easy 👌
40
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Pieces:-14+
16 Corn husks
400 g chicken thighs
350 g masa harina
1 tsp baking powder
1 pinch ground cumin
475 ml Vegetable stock
1 pinch sea salt
80 ml grapeseed oil
30 g Taco spices
tomato
shallots
½ package cilantro
lime
200 g sour cream
200 g salsa verde

Utensils

  • stand mixer with paddle
  • frying pan
  • 3 knives
  • cooking spoon
  • steamer basket
  • steamer
  • Step 1/22

    Prepare all the ingredients

    Prepare all the ingredients

  • Step 2/22

    Place corn husks in a large bowl. Soak in hot water for 30-40 minutes covered with a plate.
    • 16 Corn husks

    Place corn husks in a large bowl. Soak in hot water for 30-40 minutes covered with a plate.

  • Step 3/22

    Prepare dough ingredients. Mix masa harina, sea salt, cumin and baking powder in a bowl
    • 350 g masa harina
    • 1 tsp baking powder
    • 1 pinch ground cumin
    • 1 pinch sea salt

    Prepare dough ingredients. Mix masa harina, sea salt, cumin and baking powder in a bowl

  • Step 4/22

    Mix oil and stock. Start stand mixer on medium speed, gradually add 350 ml of stock. Consistency should be like soft paste. If not, gradually add up to 125 ml of extra stock
    • 475 ml Vegetable stock
    • 80 ml grapeseed oil
    • stand mixer with paddle

    Mix oil and stock. Start stand mixer on medium speed, gradually add 350 ml of stock. Consistency should be like soft paste. If not, gradually add up to 125 ml of extra stock

  • Step 5/22

    Cover with a wet/damp towel to prevent the dough from drying out

    Cover with a wet/damp towel to prevent the dough from drying out

  • Step 6/22

    Sprinkle taco spices on a plate. Coat chicken thighs in taco spices
    • 400 g chicken thighs
    • 30 g Taco spices

    Sprinkle taco spices on a plate. Coat chicken thighs in taco spices

  • Step 7/22

    Preheat a grill or frying pan (medium-high heat). Cook chicken thighs 2.5 minutes per side or until fully cooked
    • frying pan

    Preheat a grill or frying pan (medium-high heat). Cook chicken thighs 2.5 minutes per side or until fully cooked

  • Step 8/22

    Set chicken thighs aside to cool down

    Set chicken thighs aside to cool down

  • Step 9/22

    De-seed and dice the tomato. Dice the shallots. Finely chop cilantro. Squeeze juice of 1 lime in the bowl
    • knife

    De-seed and dice the tomato. Dice the shallots. Finely chop cilantro. Squeeze juice of 1 lime in the bowl

  • Step 10/22

    Mix with a spoon, set aside
    • cooking spoon

    Mix with a spoon, set aside

  • Step 11/22

    Chop the chicken thighs into small dice pieces
    • knife

    Chop the chicken thighs into small dice pieces

  • Step 12/22

    Slice 1-2 corn husks into 0.5-1cm wide strips
    • knife

    Slice 1-2 corn husks into 0.5-1cm wide strips

  • Step 13/22

    Start assembling the tamales. Lay corn a soaked corn husk glossy side up. Add 2 tbsp of masa dough in the wider half of the corn husk. Spread it evenly in the wider half, leave 1-2 cm gap from top and sides. Tip: dip your fingers in a bowl with clean water, it will prevent dough from sticking

    Start assembling the tamales. Lay corn a soaked corn husk glossy side up. Add 2 tbsp of masa dough in the wider half of the corn husk. Spread it evenly in the wider half, leave 1-2 cm gap from top and sides. Tip: dip your fingers in a bowl with clean water, it will prevent dough from sticking

  • Step 14/22

    Add the filling (chicken)

Tip: you can replace chicken and make them vegan

    Add the filling (chicken) Tip: you can replace chicken and make them vegan

  • Step 15/22

    Tightly close the corn husk from sides, connecting edges of both sides together (sides, top and bottom). Do not press too hard, just gently seal the dough

    Tightly close the corn husk from sides, connecting edges of both sides together (sides, top and bottom). Do not press too hard, just gently seal the dough

  • Step 16/22

    Wrap one side of the corn husk over the other. Then fold the empty bottom part up towards the edge of the wide (open) part

    Wrap one side of the corn husk over the other. Then fold the empty bottom part up towards the edge of the wide (open) part

  • Step 17/22

    Tie the tamale around with the corn husk strips we cut earlier

    Tie the tamale around with the corn husk strips we cut earlier

  • Step 18/22

    Place all tamales in the steamer tray/bowl. If they are too long, place an empty heat proof bowl in the middle and lean tamales on it
    • steamer basket

    Place all tamales in the steamer tray/bowl. If they are too long, place an empty heat proof bowl in the middle and lean tamales on it

  • Step 19/22

    Steam tamales for 35 minutes on medium heat. Do not heat them for too long or on very high heat, otherwise they will be too wet and soggy
    • steamer

    Steam tamales for 35 minutes on medium heat. Do not heat them for too long or on very high heat, otherwise they will be too wet and soggy

  • Step 20/22

    Take them out, stack on top of each other and let them cool down a minute or 2 before serving

    Take them out, stack on top of each other and let them cool down a minute or 2 before serving

  • Step 21/22

    Serve with a salsa of your choice and sour cream. Experiment with different fillings and salsas

    Serve with a salsa of your choice and sour cream. Experiment with different fillings and salsas

  • Step 22/22

    Enjoy!

    Enjoy!

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