30 Minute Chicken Tamales Recipe
Description:
Get ready to savor the flavors of Mexico with these scrumptious 30 Minute Chicken Tamales! 🌮 Perfect for a weeknight dinner or whenever you’re craving a bit of spice, these tamales are made with tender shredded chicken, a zesty green salsa or tomatillo sauce, all wrapped up in a fluffy masa harina dough. 🎉 Plus, they’re ready in just over 30 minutes, making them a quick and delightful meal option.
Overview:
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: Approximately 25 tamales
- Cuisine: Mexican
- Difficulty: Intermediate
- Rating: ⭐️⭐️⭐️⭐️½ (4.5 stars)
Ingredients:
- 6 cups masa harina flour
- 6 cups chicken broth
- 1 tsp salt
- 2 tsp baking powder
- 1 whole chicken, cooked and shredded
- 2 cups green salsa or tomatillo sauce
- Corn husks, soaked in warm water
Instructions:
| Step | Description |
|---|---|
| 1 | Soak the Corn Husks: Begin by soaking the corn husks in warm water until they become soft and pliable. This usually takes about 30 minutes. |
| 2 | Prepare the Masa Dough: Using an electric mixer, combine the masa harina flour, salt, baking powder, corn oil, and chicken broth. Blend until you have a smooth and consistent dough-like mixture. The dough should hold its shape when pressed between your fingers. Adjust the consistency by adding more broth if needed. |
| 3 | Marinate the Chicken: Take the cooked chicken, shred it into bite-sized pieces, and marinate it in the green salsa or tomatillo sauce. This will infuse the chicken with delicious flavors. |
| 4 | Assemble the Tamales: Take a soaked corn husk and spread a thin layer of the prepared masa dough evenly over it, leaving some space at the edges. Spoon a generous amount of the marinated shredded chicken onto the center of the masa. |
| 5 | Fold and Seal: Carefully fold the sides of the corn husk towards the center, overlapping them to encase the filling. Next, fold the bottom (empty) part of the husk upwards, creating a neat little package. This seals in all the flavors and goodness. |
| 6 | Steam the Tamales: Arrange the prepared tamales upright in a steamer basket. Make sure they are snug but not tightly packed. Steam the tamales over boiling water for 35-40 minutes, or until the masa is firm and the filling is heated through. Remember to check the water level periodically and add more if needed. |
| 7 | Check for Doneness: To check if the tamales are ready, carefully remove one from the steamer and let it cool slightly. The tamale should easily separate from the husk and have a firm texture. If it sticks or feels mushy, steam for a few more minutes. |
| 8 | Serve and Enjoy: Once cooked, allow the tamales to cool slightly before serving. They are traditionally enjoyed warm with a side of extra salsa, guacamole, or sour cream. Garnish with fresh cilantro leaves for a burst of color and flavor. Enjoy the deliciousness! 🎉 |
Tips and Tricks:
- Corn Husks: If your corn husks are on the larger side, tear them into smaller, more manageable pieces before assembling the tamales.
- Masa Consistency: The masa dough should be smooth and spreadable, similar to a thick cake batter. Adjust the consistency by adding more broth if it’s too dry or more masa harina if it’s too wet.
- Filling Variations: Get creative with your fillings! Besides chicken, you can try pork, beef, cheese, or even vegetarian options like beans and veggies.
- Storage: Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or steam them again for a few minutes until heated through.
- Freezing: Tamales freeze beautifully! Once cooled, place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, steam them straight from the freezer until heated through.
Now you’re all set to whip up a batch of these delicious 30 Minute Chicken Tamales! They’re a wonderful way to bring the flavors of Mexico to your dinner table in no time. Enjoy the spicy, savory goodness with your loved ones and let the fiesta begin! 🌶🌽🍗
