Chicken Tamales for Two
These authentic chicken tamales are perfect for two. Wrapped in corn husks, filled with tender shredded chicken and spiced masa, they deliver bold flavors in a cozy, shareable portion. A fun way to bring a taste of Mexico to your table!
Ingredients
For the Masa
- 1 cup Masa Harina
- ½ tsp Baking Powder
- ¼ tsp salt
- ⅓ cup Chicken Broth (or as needed)
- 2 tbsp Lard or Vegetable Shortening
For the Filling
- 1 cup Shredded Chicken cooked
- ⅓ cup Salsa Verde (or your favorite green sauce)
- ¼ tsp Ground Cumin
- ¼ tsp Chili Powder (optional)
For Wrapping
- 6 Dried corn husks soaked in warm water for 30 minutes
Instructions
Prepare the Masa Dough
- In a bowl, mix masa harina, baking powder, and salt.
- Gradually add chicken broth while mixing until a soft dough forms.
- Beat in the lard/shortening until light and fluffy. Set aside.
Prepare the Filling
- In a small bowl, combine shredded chicken, salsa verde, cumin, and chili powder. Adjust seasoning to taste.
Assemble the Tamales
- Lay out a soaked corn husk, smooth side up.
- Spread about 2 tbsp of masa dough onto the center, leaving a border around the edges.
- Place 1–2 tbsp of chicken filling in the center.
- Fold the sides of the husk over the filling, then fold up the narrow end to seal.
Steam the Tamales
- Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales.
- Cover with a lid and steam over medium heat for 1 hour to 1 hour 30 minutes, checking periodically to add more water if needed.
- Tamales are ready when the masa easily pulls away from the husk.
Serve
- Allow the tamales to rest for 5 minutes before serving. Pair with extra salsa, sour cream, or guacamole.
Notes
- If you don’t have a steamer basket, you can use a colander set over a pot of simmering water.
- Customize the filling with your favorite ingredients, such as cheese or vegetables, for variety.