TAMALE DE POLLO (CHICKEN TAMALE)
Tamale De Pollo or Chicken Tamale 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 Tamale De Pollo or Chicken Tamale is a delicious and satisfying meal. Perfect for casual dinners, special occasions or whenever you crave an authentic Mexican treat.
RECIPE CATEGORY
Main Course, Appetizers
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Steam
OCCASION/HOLIDAY
Cinco de Mayo, Christmas, Family Gathering, Casual Dinner, Winter, Holiday Celebrations
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, Dairy-Free, Nut-Free, High Protein
DISH TYPE
Tacos & Wraps
INGREDIENTS
Here is a list of ingredients for Tamale De Pollo or Chicken Tamale:
- ¼ Cup Masa Harina
- ½ Teaspoon Baking Powder
- ½ Teaspoon Olive Oil
- ¼ Cup Shredded Chicken
- 1 Small Corn Husk
FULL NUTRITIONAL INFORMATION
- Calories: 160
- Protein: 10g
- Carbohydrates: 20g
- Fats: 5g
- Saturated Fat: 1g
- Fiber: 2g
- Sugar: 1g
- Sodium: 150mg
- Cholesterol: 25mg
PREPARATION
These steps are followed for the preparation of Tamale De Pollo or Chicken Tamale:
- 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 30-40 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.
PREP TIME
10 Minutes
COOKING TIME
30-40 Minutes
TIPS
Here are some helpful tips for Tamale De Pollo or Chicken Tamale:
- 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.