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Authentic Chicken Tamales Recipe with Spicy Red Chile Sauce

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A flavorful and easy recipe for authentic chicken tamales wrapped in masa dough and steamed in corn husks, served with a spicy red chile sauce that adds smoky heat and depth.

Ingredients

Scale
  • 2 cups masa harina (corn flour specially made for tamales)
  • 1 ½ cups chicken broth (low sodium preferred)
  • 1 cup lard or vegetable shortening
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 lbs boneless, skinless chicken thighs
  • 1 medium onion, quartered
  • 3 garlic cloves
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 6 dried New Mexico or guajillo chiles, stems and seeds removed
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp apple cider vinegar
  • 1 cup chicken broth (reserved from cooking chicken)
  • Salt to taste
  • 30–40 dried corn husks, soaked in warm water for 30 minutes

Instructions

  1. Prepare the chicken: In a large pot, add chicken thighs, onion, garlic, cumin, salt, and pepper. Cover with water and simmer gently for about 45 minutes or until chicken is tender. Remove chicken and save 1 ½ cups of the broth for the masa and sauce. Shred the chicken finely with forks and set aside.
  2. Make the red chile sauce: Soak dried chiles in hot water for 20 minutes until softened. Drain and add chiles, garlic, smoked paprika, oregano, vinegar, and 1 cup of chicken broth into a blender. Blend until smooth. Pour sauce into a saucepan and simmer for 10 minutes. Season with salt.
  3. Combine chicken and sauce: Toss the shredded chicken with about half of the red chile sauce until well coated. Reserve remaining sauce for serving.
  4. Prepare the masa dough: In a mixing bowl, beat lard or shortening until fluffy (about 3 minutes). In a separate bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth to the dry ingredients, stirring until smooth.
  5. Whip masa into lard: Gradually add masa mixture to the whipped lard, using an electric mixer if possible, beating until the dough is light and spreads easily. The masa should feel soft but not sticky. The dough is ready when a small piece floats in cold water.
  6. Assemble tamales: Drain corn husks and pat dry. Spread about 2 tablespoons of masa dough evenly over the smooth side of each husk, leaving a 1-inch border at the edges. Add 1 tablespoon of chicken filling in the center. Fold husk sides over filling, then fold the bottom up to seal. Double wrap with another husk if husks tear.
  7. Steam tamales: Arrange tamales standing upright in a steamer pot. Cover with a damp cloth and steam over simmering water for 1 ½ to 2 hours. Check water level occasionally, adding more hot water as needed. Tamales are done when the masa pulls away easily from the husks.
  8. Serve: Let tamales rest for 10 minutes before serving with remaining spicy red chile sauce drizzled on top. Optionally, add a squeeze of fresh lime.

Notes

Whip the lard until fluffy before adding masa for light, tender dough. Soak corn husks properly to avoid tearing. Steam tamales slowly and keep water level consistent. Use chicken thighs for juicier filling. For spicier sauce, add chipotle peppers. Tamales can be frozen before or after cooking.

Nutrition

Keywords: chicken tamales, tamales recipe, spicy red chile sauce, authentic tamales, Mexican food, masa harina, homemade tamales

Find it online: https://bitefuljoy.com/authentic-chicken-tamales-recipe-with-spicy-red-chile-sauce-easy-and-flavorful/