Chicken Tamales

Chicken Tamales Image
Chicken Tamales Image

Chicken Tamales


junio 14, 2017

  • Prep: 45 mins
  • Cook: 1 hr



1 kilogram of corn flour

3 cups melted lard

3 teaspoons baking powder

2 cups chicken broth

3 teaspoons salt

Corn leaves for tamales (boiled for 15 minutes)

Green sauce

½ kilogram of green tomato

10 green serrano peppers

1 bunch of cilantro

3 garlic cloves

1 onion

½ shredded chicken breast

1 pinch of salt

½ cup of water


The Dough

1Churn the lard until it changes color, should be whitish.

2Gradually add the flour, chicken broth, baking powder and salt. Add these ingredients little by little to obtain an homogeneous mixture without lumps.

3Knead for about 20 minutes, let the mixture rest for a while.

The Green Sauce

1Boil the tomato along with the peppers. When cooked, blend them together with the cilantro, garlic, and onion.

2Fry the sauce with 1 tablespoon of oil for about 5-10 minutes.

3Add the water along with the chicken to the sauce.

4Add salt to perfect the taste of the sauce. It should not be thick.

5To make each tamale, take a corn leaf and, in the narrow part of the leaf, put some sauce and extend it. Then, put the dough and, in the center, add another spoonful of sauce. Close the leaf from right to left and fold it in half. The two ends of the leaf should be left together like an envelope. Make all your tamales one by one.

6Put your tamales in your tamalera or steam pot. Add water, then put the grid above, and finally put your tamales, one over another, without touching the water.

7Cook for an hour and make sure the pot always has some water to generate steam.

8To know if the tamales are already cooked you have to open them with care. If the leaf is easily detached from the dough, it means they are ready.

9Add sour cream and your favorite mexican sauce to accompany your tamales.


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