Tamales de Pollo: A Step-by-Step Guide to Authentic Chicken Tamales
Discover the rich tradition and meticulous steps behind making authentic Tamales de Pollo, from masa preparation to steaming perfection.
Tamales de Pollo, or chicken tamales, are one of the most beloved dishes across Latin America, celebrated for their comforting flavors and deep cultural roots. These hand-wrapped delights feature a savory chicken filling enveloped in delicate masa dough, all steamed to perfection in corn husks. This article provides a thorough, easy-to-follow guide on making authentic Tamales de Pollo, exploring every detail from ingredients sourcing to serving, as well as helpful tips for home cooks and answers to frequently asked questions.
Ingredients & Preparation
The success of Tamales de Pollo rests on the quality of its two main components: the masa (dough) and the chicken filling. Each step, from soaking corn husks to preparing the batter, contributes to the final taste and texture of this traditional dish. Below is a breakdown of essential ingredients followed by preparation instructions.
Essential Ingredients
- Dried corn husks – For wrapping the tamales
- Chicken – Shredded cooked chicken (grilled, roasted, or rotisserie)
- Tomatillos – Husks removed and rinsed
- Fresh hot green chile peppers – Serranos or jalapeños, stemmed
- Garlic cloves – Peeled
- Vegetable oil or olive oil
- Chicken broth
- Fresh cilantro – Roughly chopped
- Pork fat or vegetable shortening – For the masa dough
- Baking powder
- Corn masa harina – For tamales (fresh or dried/reconstituted)
- Salt
Ingredient Quantities Example (For 25–30 Tamales)
| Item | Amount |
|---|---|
| Dried corn husks | 1 (8-ounce) package |
| Tomatillos | 1 lb (about 10-12 medium) |
| Green chile peppers (serranos/jalapeños) | 2–6, stemmed |
| Garlic cloves | 4 large, peeled |
| Vegetable or olive oil | 1–1.5 tbsp |
| Chicken broth | 2–2.5 cups (plus more for masa) |
| Cooked chicken | 4 cups, coarsely shredded |
| Cilantro | 2/3 cup, chopped |
| Pork fat (or shortening) | 10 oz |
| Baking powder | 1.5 tsp |
| Fresh masa or masa harina | 2 lbs (or 3.5 cups dried masa + 2.25 cups hot water) |
| Salt | To taste |
Step-by-Step Instructions
1. Prepare the Corn Husks
Start by soaking dried corn husks in very hot water for at least 30 minutes or until soft and pliable. This ensures the husks are flexible enough to wrap the tamales and won’t break during assembly or cooking. Drain and pat dry before use.
2. Cook and Shred the Chicken
You can use freshly cooked chicken or opt for pre-cooked rotisserie chicken for convenience. Shred the chicken into bite-sized pieces and set aside.
3. Prepare the Filling
- Roast Tomatillos: Place tomatillos on a baking sheet and roast them under a hot broiler until they soften and blacken in spots (about 5 minutes on each side).
- Blend: Transfer roasted tomatillos with their juices into a blender or food processor. Add chile peppers and garlic. Puree until smooth.
- Sauté: In a saucepan, heat oil over medium-high heat. Add the tomatillo puree and cook, stirring often, until it thickens and darkens (about 5 minutes).
- Simmer: Add chicken broth and cook until the mixture is thick enough to coat a spoon (at least 10 minutes). Season to taste with salt.
- Combine: Stir in shredded chicken and chopped cilantro. Let the filling cool completely before using for assembly.
4. Make the Masa Dough
- Cream the Fat: Using an electric mixer, beat pork fat (or shortening) with salt and baking powder until light and fluffy (about 1 minute).
- Incorporate Masa: Add fresh masa or reconstituted masa harina in thirds, mixing after each addition. Scrape down the sides as needed.
- Add Broth: Reduce mixer speed and add chicken broth gradually. The mixture should achieve the consistency of soft cake batter (holds its shape on a spoon but is not runny).
- Float Test: To check for lightness, drop a small spoonful of masa into a glass of water. If it floats, the dough is ready. If not, beat in a little more fat and re-test.
- Refrigerate (optional): For the best texture, refrigerate the dough for at least an hour, then re-beat before assembly, adding broth if necessary to maintain consistency.
5. Assemble the Tamales
- Prepare Husks: Select husks at least 6 inches wide and 6–7 inches long. Layer smaller husks if needed for sufficient coverage.
- Spread Masa: Lay a husk flat (smooth side up) with the wide end toward you. Spread a thin, even layer of masa (about 2 tbsp) onto the lower two-thirds of the husk, leaving a 1–1.5 inch border at the bottom and sides.
- Add Filling: Spoon 1–2 tbsp of the cooled chicken filling down the center of the masa.
- Fold: Fold one long side of the husk over the filling, then the other side. Fold up the empty section at the bottom to seal. The top remains open.
- Tie (optional): Use thin strips of husk to tie the tamale and secure the fold if desired.
6. Steam the Tamales
- Arrange Tamales: Stand assembled tamales upright in the steamer, folded sides down. Leave some space between each for even cooking.
- Steam: Cover with remaining husks or a damp towel. Steam gently over simmering water for 60–90 minutes, refilling water as needed to prevent drying out.
- Check for Doneness: Tamales are ready when they easily pull away from the husk and the masa is firm and set.
Serving, Storing, and Reheating
Enjoy Tamales de Pollo warm, straight from the steamer, often accompanied by:
- Fresh salsa or tomatillo sauce
- Sour cream or crema
- Pickled jalapeños
- Mexican rice and beans
Tips for Storage and Reheating
- Refrigeration: Store cooled tamales in an airtight container in the fridge for up to a week.
- Freezing: Wrap individually and freeze for up to three months. Steam or microwave (in a damp paper towel) from frozen to reheat.
- Re-steaming: For best results, reheat in a steamer to keep the masa moist.
Expert Tips & Troubleshooting
- If the masa dough is too dry or stiff, add broth or a little fat until it’s moist and spreadable.
- The chicken filling can be adjusted in heat by increasing or decreasing the number of chiles used.
- For extra flavor, a splash of lime juice and addition of sauteed onions in the filling is recommended.
- Taking time to assemble tamales in batches with friends or family is a cherished cultural tradition known as a “tamalada.”
Nutritional Highlights
| Nutrient | Value (per tamale, approx.) |
|---|---|
| Calories | 220–270 |
| Protein | 10–13g |
| Fat | 10–14g |
| Carbohydrates | 20–26g |
| Sodium | 400–500mg |
These values are approximate and will vary based on ingredients and portion size. Tamales are filling and provide a balanced serving of protein and carbs, making them ideal for festive or family gatherings.
Frequently Asked Questions (FAQs)
Q: What is the best fat for masa dough?
A: Traditionally, rendered pork lard provides the best flavor and lightest texture. For a vegetarian version, high-quality vegetable shortening can be substituted.
Q: Can I make tamales in advance?
A: Yes! Both the filling and masa can be made up to two days in advance and stored separately in the refrigerator. Assembled, uncooked tamales can remain chilled overnight before steaming.
Q: What are some suggested fillings besides chicken?
A: Tamales are adaptable—fillings may include pork, beef, beans, cheese with chiles, or roasted vegetables. The masa and steaming process remain the same.
Q: Why is my masa dough dense after steaming?
A: Overly dense tamales may result from insufficient fat, improper mixing, or undercooked masa. Always use the float test, beat the dough well, and ensure proper steaming time.
Q: Can I use instant masa harina?
A: Yes. Look for “masa harina for tamales,” which has a coarser grind suitable for tamale dough. Rehydrate according to package directions and adjust with broth as needed for proper consistency.
Conclusion: Preserving Tradition, Sharing Flavor
Making Tamales de Pollo is more than assembling a meal—it is an opportunity to embrace a centuries-old tradition that brings people together. Every step, from preparing the ingredients to folding the husks, is steeped in cultural significance. Whether enjoyed at holiday feasts or Sunday gatherings, tamales remain a heartwarming, flavorful symbol of community and celebration.
