CHICKEN TAMALE WITH MASA DOUGH AND TOMATO SAUCE
Chicken Tamale With Masa Dough And Tomato Sauce is a traditional Mexican dish made from soft masa dough filled with shredded chicken, olive oil, baking powder and wrapped in a corn husk before being steamed to perfection. This dish is a staple in Mexican cuisine, commonly enjoyed during festive gatherings, holidays and family celebrations. The combination of fluffy, savoury masa and tender chicken creates a comforting and flavourful meal. Masa harina gives the tamale a distinct texture, while the corn husk imparts an earthy aroma. Though typically made in large batches, this single-serving recipe allows you to enjoy the rich taste of tamales without the lengthy preparation process. Whether served alone or with salsa, crema or a side of beans, this Chicken Tamale With Masa Dough And Tomato Sauce is a delicious and satisfying meal. Perfect for casual dinners, special occasions or whenever you crave an authentic Mexican treat.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Steam
OCCASION/HOLIDAY
Cinco de Mayo, Christmas, Family Reunion, Casual Dinner, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten-Free, Dairy-Free, Nut-Free, High Protein
DISH TYPE
Main Course
INGREDIENTS
Here is a list of ingredients for Chicken Tamale With Masa Dough And Tomato Sauce:
- 30 grams | 1.06 ounces | ¼ cup masa harina
- 2 grams | 0.07 ounces | ½ teaspoon baking powder
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 35 grams | 1.23 ounces | ¼ cup shredded chicken
- 4 grams | 0.14 ounces | 1 corn husk
FULL NUTRITIONAL INFORMATION
- Calories: 201 kilocalories
- Total Fat: 7.1 grams
- Saturated Fat: 1.0 grams
- Carbohydrates: 21.6 grams
- Fibre: 1.9 grams
- Sugar: 1.3 grams
- Protein: 13.2 grams
- Sodium: 242 milligrams
- Cholesterol: 37 milligrams
- Calcium: 20 milligrams
- Iron: 0.9 milligrams
- Potassium: 260 milligrams
PREPARATION
These steps are followed for the preparation of Chicken Tamale With Masa Dough And Tomato Sauce:
- Soak The Corn Husk: Place the corn husk in warm water for 10 minutes until softened.
- Prepare The Masa Dough: Mix masa harina, baking powder and olive oil in a bowl. Gradually add water until a soft dough forms.
- Flatten The Dough: Spread the masa evenly onto the softened corn husk, leaving space around the edges.
- Add The Chicken Filling: Place the shredded chicken in the centre of the masa layer.
- Fold And Wrap: Fold the sides of the corn husk inward to enclose the filling and then fold the bottom upward.
- Steam The Tamale: Place the wrapped tamale in a steamer basket and steam over medium flame for 30 to 40 minutes.
- Check For Doneness: When cooked, the masa should pull away from the husk easily.
- Serve Immediately: Let the tamale rest for a few minutes before unwrapping and enjoying.
PREPARATION TIME
10 Minutes
COOKING TIME
40 Minutes
TIPS
Here are some helpful tips for Chicken Tamale With Masa Dough And Tomato Sauce:
- Soak The Husk Well: A pliable husk makes wrapping the tamale easier.
- Keep The Masa Moist: Add small amounts of water if the dough feels dry.
- Steam With A Lid: Keeping the steamer covered ensures even cooking.
- Use Seasoned Chicken: Adding seasoning or salsa to the chicken enhances flavour.
- Rest Before Serving: Allow the tamale to cool slightly for the best texture.
VARIATIONS
- Spicy Tamale: Add diced jalapeños to the chicken filling.
- Cheese Tamale: Mix in crumbled queso fresco for extra richness.
- Vegetarian Option: Replace chicken with sautéed mushrooms or beans.
- Saucy Tamale: Serve with salsa verde or red enchilada sauce.
- Low-Fat Version: Use chicken breast and reduce the oil content.
PREPPING AND STORAGE
- Refrigeration: Store cooked tamales in an airtight container for up to 3 days.
- Freezing: Wrap tamales in plastic wrap and freeze for up to 3 months.
- Reheating: Steam or microwave wrapped in a damp towel to maintain moisture.
