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Tamales de pollo are a traditional Mexican breakfast dish consisting of seasoned chicken wrapped in masa (corn dough) and steamed in corn husks. This authentic recipe yields tender, flavorful tamales with a soft, pillowy texture that pairs perfectly with salsa and Mexican hot chocolate.
Prep
45 min
Cook
75 min
Total
120 min
Servings
12 srv
Difficulty
Medium
Calories
285 kcal
For 12 serving(s)
Per serving
Soak corn husks in warm water for 30 minutes until softened and pliable
Boil chicken breasts with onion, garlic, and salt for 20 minutes until fully cooked, then shred the meat finely
Mix masa harina with warm chicken broth, butter, and baking powder until you achieve a light, fluffy consistency
Spread a thin layer of masa onto each softened corn husk, leaving space on the sides
Place shredded chicken mixed with salsa verde in the center of the masa layer
Fold the sides of the corn husk over the filling, then fold up the bottom to create a packet
Stand tamales upright in a steamer pot with water below, corn husk side down, for 45 minutes until masa pulls away from the husk easily
Let rest for 5 minutes before serving with additional salsa verde, crema, and cheese
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