The Art of Authentic Mexican Chicken Tamales with Traditional Technique and Fresh Garnish

Perfect Masa Preparation Mastery

Master the technique of whipping masa to ideal light, fluffy consistency for tender tamales.

Chile Sauce Creation Excellence

Learn the skill of toasting, soaking, and blending dried chiles for authentic sauce.

Tamale Assembly Perfection

Perfect the method of spreading masa and wrapping tamales for proper cooking and presentation.

Steaming Technique Mastery

Master the art of steaming tamales to perfect doneness with proper moisture control.

Fresh Salsa Balance

Learn optimal ingredient ratios for bright, fresh salsa that complements rich tamales.

Traditional Tamale Mastery Secrets for Perfect Authentic Mexican Results Every Time

Masa Texture: Properly whipped masa should be light and fluffy - this is crucial for tender tamales.

Husk Preparation: Ensure corn husks are fully softened and pliable before assembling tamales.

Filling Amount: Don't overfill tamales or they'll be difficult to wrap and may burst during steaming.

Steaming Water: Keep water level consistent during steaming but never let it touch the tamales.

Make Ahead: Tamales can be assembled the day before and refrigerated before steaming.

Freezing Tip: Freeze uncooked tamales for quick future meals - steam directly from frozen, adding time.

Authentic Mexican Chicken Tamales with Fresh Salsa and Cilantro: Traditional Homemade Perfection

Name: Authentic Mexican Chicken Tamales with Fresh Salsa and Cilantro: Traditional Homemade Perfection
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 24 tamales
Cuisine: Mexican
Ingredients: For the Chicken Filling:; 2 pounds chicken breasts or thighs; 1 large onion, quartered; 4 cloves garlic, whole; 2 bay leaves; 1 tablespoon salt; For the Red Chile Sauce:; 6 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; 3 cups chicken broth (from cooking chicken); 4 cloves garlic; 1 teaspoon cumin; 1 teaspoon Mexican oregano; 1/2 teaspoon black pepper; 1 teaspoon salt; For the Masa Dough:; 4 cups masa harina (corn flour); 2 2/3 cups warm chicken broth; 1 1/2 cups lard or vegetable shortening; 2 teaspoons baking powder; 1 1/2 teaspoons salt; For the Corn Husks:; 1 package (8 oz) dried corn husks; Warm water for soaking; For the Fresh Salsa:; 4 medium tomatoes, diced; 1/2 white onion, finely diced; 2 jalapeños, seeded and minced; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice

The ultimate traditional tamales featuring tender seasoned chicken, fluffy masa dough, and aromatic corn husks steamed to perfection. This authentic Mexican comfort food masterpiece combines the savory richness of perfectly spiced shredded chicken with the delicate corn flavor of homemade masa, creating an unforgettable culinary experience that brings generations of tradition to your table perfect for celebrations, family gatherings, or any time you crave the authentic taste of homemade Mexican cuisine with fresh salsa and cilantro.

Prep Time

45 Minutes

Cook Time

90 Minutes

Total Time

135 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Chicken Filling:

2 pounds chicken breasts or thighs

1 large onion, quartered

4 cloves garlic, whole

2 bay leaves

1 tablespoon salt

For the Red Chile Sauce:

6 dried guajillo chiles, stemmed and seeded

3 dried ancho chiles, stemmed and seeded

3 cups chicken broth (from cooking chicken)

4 cloves garlic

1 teaspoon cumin

1 teaspoon Mexican oregano

1/2 teaspoon black pepper

1 teaspoon salt

For the Masa Dough:

4 cups masa harina (corn flour)

2 2/3 cups warm chicken broth

1 1/2 cups lard or vegetable shortening

2 teaspoons baking powder

1 1/2 teaspoons salt

For the Corn Husks:

1 package (8 oz) dried corn husks

Warm water for soaking

For the Fresh Salsa:

4 medium tomatoes, diced

1/2 white onion, finely diced

2 jalapeños, seeded and minced

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1 teaspoon salt

For the Garnish:

Fresh cilantro leaves

Lime wedges

Mexican crema or sour cream

Crumbled queso fresco

For Assembly:

Kitchen twine or corn husk strips

Large steamer pot or tamale steamer

For Special Equipment:

Large stockpot

Electric mixer or stand mixer

Steamer basket

Large bowl for soaking husks

Instructions

Place chicken in large pot with onion, garlic, bay leaves, and salt.

Cover chicken with water and bring to boil, then reduce to simmer.

Cook chicken for 25-30 minutes until fully cooked and tender throughout.

Remove chicken from broth, reserving broth for masa and sauce.

Let chicken cool, then shred meat into bite-sized pieces with forks.

Toast dried chiles in dry skillet for 2-3 minutes until fragrant.

Soak toasted chiles in hot chicken broth for 20 minutes until softened.

Blend softened chiles with broth, garlic, cumin, oregano, salt, and pepper.

Strain chile sauce through fine mesh sieve for smooth consistency.

Simmer sauce for 10 minutes, then mix with shredded chicken and set aside.

Soak dried corn husks in warm water for 30 minutes until pliable.

Beat lard or shortening with electric mixer until light and fluffy.

Mix masa harina with baking powder and salt in separate bowl.

Gradually add warm chicken broth to masa mixture, stirring to combine.

Add masa mixture to whipped lard in small portions, beating well.

Continue mixing until masa is light, fluffy, and spreadable consistency.

Test masa by dropping small ball in water - it should float when ready.

Pat soaked corn husks dry with clean towel before assembling tamales.

Spread 2-3 tablespoons masa on wide end of husk in thin layer.

Leave 1-inch border on sides and 2-inch border at narrow end.

Place 1-2 tablespoons chicken filling down center of masa.

Fold long sides of husk together, enclosing masa around filling completely.

Fold up narrow bottom end and secure with twine or husk strip.

Stand tamales upright in steamer with open ends facing up.

Add water to steamer pot below basket level and bring to boil.

Steam tamales for 60-75 minutes, checking water level periodically.

Test tamales by removing one - masa should pull away from husk easily.

Let steamed tamales rest for 10 minutes before unwrapping and serving.

Make fresh salsa by combining diced tomatoes, onion, jalapeños, and cilantro.

Add lime juice and salt to salsa, mixing well to combine flavors.

Serve hot tamales topped with fresh salsa and cilantro garnish.

Accompany with Mexican crema, queso fresco, and lime wedges.

Store leftover tamales wrapped in husks in refrigerator for up to 5 days.

Reheat tamales by steaming for 15-20 minutes until heated through.

Tamales can be frozen for up to 3 months in airtight containers.

Authentic Mexican Chicken Tamales with Fresh Salsa and Cilantro: Traditional Homemade Perfection

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Authentic Mexican Chicken Tamales with Traditional Technique and Fresh Garnish

Authentic Mexican Chicken Tamales with Fresh Salsa and Cilantro: Traditional Homemade Perfection

Ingredients

Instructions