Quick Chicken Tamales
70% authentic · Mexican-inspired
A simplified version of tamales using pre-cooked chicken and a quicker masa preparation, perfect for a weeknight meal.
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Ingredients
- Dried corn husks25
- Cooked shredded chicken3 cups
- Salsa verde1.5 cups
- Chicken broth2 cups
- Vegetable shortening1/2 cup
- Masa harina for tamales2 cups
- Baking powder1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Soak corn husks in hot water until pliable. Drain and set aside.
- 2
In a bowl, mix shredded chicken with salsa verde. Season with salt and pepper.
- 3
Prepare the masa: In a large bowl, combine masa harina, baking powder, and salt. Gradually add softened vegetable shortening and mix until crumbly.
- 4
Slowly add chicken broth to the masa mixture, mixing until a soft dough forms. Beat the masa until it's light.
- 5
Spread about 2 tablespoons of masa onto each softened corn husk. Spoon about 1 tablespoon of chicken filling onto the masa. Fold the husk to enclose the filling.
- 6
Arrange tamales upright in a steamer basket. Cover with husks and a damp cloth. Steam for 45 to 60 minutes, or until cooked through.
- 7
Let tamales rest for 10 minutes before serving.
