Mexico Chicken Tamales
Tamales are among some of the most ancient foods in the Americas and were traditionally cooked in cornhusk parcels over open fires. Nowadays, this delicious dish is still cooked in cornhusks, but steamed. Many Mexicans prefer to make tamales at home, with family and friends coming together to make large batches for holidays or weddings.
Recipe Servings: 4
Prep Time
1 hour 30 minutes
Cook Time
1 hour
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 medium corn husks
- 1¼ cups (300 ml) chicken stock, divided
- 1 cup (205 g) softened lard
- 2 cups (230 g) masa harina (corn flour with slaked lime)
- 2 tsp (10 ml) salt
- ½ tsp (2.5 ml) allspice berries
- 1 bay leaf
- ½ tsp (2.5 ml) cumin seeds
- 1 Tbsp (15 ml) oil
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 cups (250 g) cooked shredded chicken
- 2 limes, quartered
Directions
- Soak the cornhusks in warm water for 30 minutes to soften.
- Add the lard and ¼ cup of chicken stock to a large bowl. Whisk the lard and stock to a light fluff. Then gradually adding the masa harina, salt, and the remaining chicken stock. When thoroughly mixed, cover and set aside.
- Grind the allspice, bay leaf, and cumin using a mortar and pestle.
- Heat the oil on medium-high. Sauté the onion and garlic for 3 minutes. Add the ground spices and cooked, shredded chicken. Cook for 10 minutes.
- Dry the cornhusks. Spread on ⅛ of the masa and a spoonful of the chicken filling. Fold the husks into a parcel, and tie with strips of husks.
- Steam for 60 minutes, or until tamale neatly separates from husk. Serve with lime wedges.
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