Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped (approx. 200g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 150g)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (10 oz/283g) can Ro-Tel diced tomatoes and green chilies (or similar), undrained
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 cup (240ml) chicken broth
  • Salt and freshly ground black pepper to taste
  • 2 tbsp Masa Harina to thicken sauce if needed
  • 4 cups (400g) Masa Harina (instant corn flour for tamales)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup (2 sticks/226g) vegetable shortening (such as Crisco), room temperature
  • 3 - 3 1/2 cups (720-840ml) warm chicken broth (or water)
  • 2 packages dried corn husks (approx. 50-60 husks)

Instructions:

  1. Prepare the Chicken Filling: Sauté aromatics (onion, garlic, bell pepper) in olive oil. Add spices and cook briefly. Add chicken, tomatoes (diced & Ro-Tel), and chicken broth. Bring to a simmer, then cover and cook until chicken is very tender (1.5-2 hours). Shred chicken with two forks. Simmer the sauce until thickened, adding masa harina to thicken if needed. Season to taste. Let cool slightly.
  2. Prepare the Corn Husks: Soak corn husks in hot water for at least 30 minutes, or until pliable.
  3. Prepare the Masa: In a large bowl, whisk together Masa Harina, baking powder, and salt. Beat vegetable shortening in a mixer until light and fluffy. Gradually add the dry ingredients to the shortening, alternating with warm chicken broth, until a soft, doughy consistency is achieved (like thick cake batter or peanut butter). The masa should hold its shape without being too stiff.
  4. Assemble the Tamales: Spread a thin layer of masa (about 2-3 tablespoons) onto the smooth side of a softened corn husk, leaving a border. Place a spoonful of the chicken filling in the center of the masa. Fold one side of the husk over the filling, then fold the other side over. Fold up the bottom end of the husk.
  5. Steam the Tamales: Stand tamales upright in a steamer basket, packed fairly tightly. If necessary, use extra husks to fill in gaps and help keep the tamales upright. Add water to the steamer pot, ensuring it doesn't touch the bottom of the steamer basket. Cover and steam for 1.5-2 hours, or until the masa is firm and pulls away easily from the husk.
  6. Rest and Serve: Let the tamales rest for about 10-15 minutes before serving. This helps them firm up even more.