- Prep
- 60 min
- Cook
- 75 min
- Total
- 135 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 700 ml
- 200 g
- 1 tsp
- 1 tsp
- 700 g
- 3 cloves
- 1 tsp
- 1 tsp
- 1 tbsp
- 500 ml
Process
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Put the corn husks in a large bowl, cover with hot water, and weigh them down with a plate. Soak for at least 30 minutes until soft and pliable, then drain and pat dry.
While the husks soak, put the chicken thighs in a saucepan, cover with water by 2 cm, and simmer over medium heat for 20 minutes until cooked through. Shred the chicken with two forks and set aside, reserving 700 ml of the cooking broth.
Toast the guajillo chiles and ancho chile in a dry skillet over medium heat for 30 seconds per side until fragrant, then cover with 250 ml hot water and soak for 15 minutes.
Drain the chiles, reserving the soaking liquid, and blend with the garlic, onion, ground cumin, dried oregano, vegetable oil, and 150 ml of the chile soaking liquid until completely smooth. Strain if you want a silkier sauce.
Pour the chile sauce into a skillet over medium heat and simmer for 8 minutes, stirring, until it thickens and darkens slightly. Stir in the shredded chicken, season with salt to taste, and set aside.
Beat the unsalted butter with an electric mixer or wooden spoon for 3 minutes until light and fluffy. Add the masa harina, baking powder, and 1 tsp salt, then mix while adding the warm chicken broth gradually until a soft, spreadable dough forms.
Test the masa by dropping a small ball into a glass of cold water; if it floats, it is light enough. If it sinks, beat in 2 tbsp more broth and test again.
Spread 2 tbsp of masa onto the smooth side of a soaked corn husk, leaving a 3 cm border on the sides and a 5 cm border at the top. Spoon 1 tbsp of the chicken filling down the center.
Fold the two long sides of the husk toward the center, then fold the narrow bottom end up. Tie the bundle with a thin strip of corn husk or leave it seam-side down.
Stand the tamales upright, open end up, in a steamer basket set over 500 ml water. Cover with extra husks and a clean kitchen towel, then the lid.
Steam over medium heat for 60 to 75 minutes, checking the water level every 20 minutes and adding hot water as needed. The tamales are done when the masa pulls away cleanly from the husk.
Let the tamales rest in the covered steamer off the heat for 10 minutes before serving so the masa firms up.
Kitchen notes
Kitchen notes
- The most common mistake is under-beaten masa: if the dough does not float in cold water, the tamales will be dense and heavy. Beat in more warm broth and test again before wrapping.
- Never let the steamer run dry. Check the water level every 20 minutes and top up with hot water so the pot does not crack and the tamales do not scorch.
- Soak the corn husks until they are fully pliable, at least 30 minutes. Brittle husks crack when folded and leak masa into the steamer.
- For a faster filling, poach the chicken a day ahead and refrigerate it in its broth; the fat that rises and sets makes the meat easier to shred.
Substitutions
- chicken thighs→shredded beef chuck or jackfruit for a vegetarian version
- unsalted butter→vegetable shortening or coconut oil for a dairy-free masa
- guajillo chiles→2 tbsp mild ancho chile paste
- chicken broth→vegetable broth
Storage & reheating
Cool tamales completely, then refrigerate them in a sealed container with the husks on for up to 5 days. To reheat, steam them for 15 minutes until the masa is soft again, or microwave one wrapped in a damp paper towel for 60 to 90 seconds. For longer storage, freeze fully cooked tamales in a freezer bag for up to 3 months and steam from frozen for 25 to 30 minutes.
FAQ
The questions we get asked most
Why did my tamales turn out dry and crumbly?
Dry tamales almost always mean the masa was too stiff or the steamer ran out of water. The masa should be soft and spreadable, like thick peanut butter, and it should float in a glass of cold water before you wrap it. Check the steamer every 20 minutes and add hot water so it never goes dry.
How do I know when tamales are fully cooked?
The classic test is to pull one tamale from the steamer and peel back the husk. If the masa releases cleanly and holds its shape without sticking, it is done. If it smears or looks wet, steam for another 10 to 15 minutes and test again.
Can I make tamales ahead of time and steam them later?
Yes. Assemble the tamales, stand them upright in a covered container, and refrigerate for up to 24 hours before steaming. You can also freeze assembled uncooked tamales for up to 2 months; steam them straight from frozen, adding 20 to 30 minutes to the cooking time.
Can I use a different filling instead of chicken?
Absolutely. Shredded beef, pork-free turkey, or a vegetarian filling of black beans and roasted poblano peppers all work well. Keep the filling moist but not saucy, because a wet filling makes the masa soggy and prevents it from setting.
Why is my masa not floating in the water test?
The masa is too dense, usually because the butter was not beaten enough or there is not enough broth. Beat the mixture for another 2 to 3 minutes and add warm broth 2 tbsp at a time, then test again. A properly aerated masa floats because of the air beaten into the fat.
Do I have to soak the corn husks?
Yes, dried corn husks must be soaked in hot water for at least 30 minutes until they are soft and bend without cracking. Unsoaked husks are brittle, tear when folded, and let the masa leak out during steaming.
Can I steam tamales in a regular pot without a steamer basket?
Yes. Set a metal colander or a folded foil rack inside a deep pot so the tamales sit above the water. Stand them upright, cover with extra husks and a towel, and put the lid on. Just make sure the water never touches the tamales directly.
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