Chicken Tamales Wrapped in Corn Husks

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Chicken tamales are soft masa parcels filled with seasoned shredded chicken and steamed in dried corn husks. The source lists no quantities and confuses banana leaves, turmeric and beans, so this version supplies a practical chicken filling and masa harina dough. Soak the husks until flexible, spread a thin layer of masa, add a modest spoonful of filling and fold securely. Steam upright until the masa is set and pulls cleanly from the husk. Tamales take time, but the filling and husks can be prepared ahead for easier assembly. Cover corn husks with very hot water and soak 30 to 45 minutes until pliable. Drain and pat dry. Simmer chicken with 500 ml stock, onion and garlic 20 to 25 minutes until chicken reaches 74°C (165°F). Shred; reserve 150 ml cooking liquid.

Recipe card

Chicken Tamales Wrapped in Corn Husks

Steamed Mexican masa tamales filled with seasoned chicken and wrapped in corn husks.

Prep 60 minCook 75 minTotal 135 minYield 12 tamales

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Large pot with steamer insert, mixer or sturdy spoon, bowl, tongs

Ingredients

24 whole dried corn husks, plus extra in case of tears 900 g boneless skinless chicken thighs 750 ml chicken stock, divided 1 whole small white onion, halved 2 cloves garlic 2 tbsp neutral oil 2 tbsp mild chilli powder 1 tsp ground cumin 1 tsp fine salt, divided 500 g masa harina 125 g vegetable shortening or softened lard 1 tsp baking powder 350 ml warm stock, approximately 1 can black beans, 400 g, optional for serving

Instructions

1. Soak husks

   Cover corn husks with very hot water and soak 30 to 45 minutes until pliable. Drain and pat dry.

2. Cook chicken

   Simmer chicken with 500 ml stock, onion and garlic 20 to 25 minutes until chicken reaches 74°C (165°F). Shred; reserve 150 ml cooking liquid.

3. Season filling

   Heat oil in a skillet. Stir in chilli powder, cumin and half the salt for 30 seconds. Add shredded chicken and enough reserved liquid to keep it moist. Cool.

4. Make masa

   Beat shortening until fluffy. Mix masa harina, baking powder and remaining salt. Add dry mixture and warm stock gradually, beating until soft and spreadable, like thick hummus.

5. Fill husks

   Spread about 3 tbsp masa over the broad end of each husk, leaving borders clear. Add 1 tbsp chicken down the centre. Fold sides over filling, then fold the narrow end up.

6. Steam

   Stand tamales upright in a steamer over simmering water. Cover and steam 60 to 75 minutes, checking water level, until masa is set and pulls away cleanly.

7. Rest and serve

   Rest covered 10 minutes before opening. Serve with salsa and beans if desired.

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How to tell when it is ready

Masa is set and releases from the husk; chicken filling is fully cooked before assembly.

Tips

• Soak more husks than needed because some tear.
• Keep masa covered while assembling.
• Do not overfill.
• Check steamer water during the long cooking time.

Troubleshooting

• If masa cracks, beat in warm stock a tablespoon at a time.
• If tamales stick to the husk, steam longer and rest before opening.

Substitutions

• Use olive oil in place of shortening, though the masa may be less fluffy.
• Use banana leaves only for a distinct regional style and prepare them separately.

Variations

• Use shredded pork in place of chicken.
• Make a bean-and-cheese filling for a meatless version.

Serving suggestions

• Serve with salsa verde.
• Add black beans.
• Offer lime wedges.
• Serve with shredded cabbage and radish.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate cooked tamales within 2 hours up to 4 days, or freeze up to 2 months. Reheat covered by steaming until hot throughout.

Storage

Refrigerate cooked tamales within 2 hours up to 4 days, or freeze up to 2 months. Reheat covered by steaming until hot throughout.

Food safety

Cook chicken to 74°C (165°F); keep filling chilled until assembly and refrigerate leftovers promptly.

Frequently asked questions

Can I make tamales ahead?

Yes. Cook them fully, cool promptly and refrigerate or freeze in their husks; reheat by steaming.

How should I store chicken tamales wrapped in corn husks?

Refrigerate cooked tamales within 2 hours up to 4 days, or freeze up to 2 months. Reheat covered by steaming until hot throughout.

Serve with salsa verde. Refrigerate cooked tamales within 2 hours up to 4 days, or freeze up to 2 months. Reheat covered by steaming until hot throughout.