Chicken Tamales with Red Chile Sauce

Introduction

Tamales are one of the most beloved traditional Mexican dishes, enjoyed during holidays, celebrations, and family gatherings. Wrapped in corn husks, filled with tender shredded chicken and rich red chile sauce, and steamed to perfection, tamales are as comforting as they are flavorful.

This recipe for Chicken Tamales with Red Chile Sauce brings together the earthy taste of masa dough, the bold smokiness of dried chilies, and juicy seasoned chicken. The process is a labor of love, but the result is a dish that feels like home and heritage wrapped in every bite.

Why I Love This Recipe

I love this recipe because making tamales is more than just cooking—it’s an experience. The rich aroma of chile sauce simmering, the fun of spreading masa onto husks, and the anticipation as the tamales steam make it feel like a joyful ritual.

Every tamale is a little package of happiness, and when you unwrap it, the steam carries the scent of tradition and comfort. Plus, they’re so versatile—you can enjoy them as a main meal, a snack, or even freeze them for later.

Why It’s a Must-Try Dish

This recipe is a must-try because tamales are the heart of Mexican cuisine. They’re flavorful, filling, and can be customized endlessly. If you’ve never made tamales before, this is the perfect place to start:

• They’re great for feeding a crowd.
• They freeze beautifully, making them perfect for meal prep.
• They carry cultural significance—every bite tells a story of heritage and tradition.

If you love Mexican food, tamales should definitely be on your cooking bucket list!

Recipe Overview

• Preparation Time: 1 hour (includes sauce + filling + husk prep)
• Cooking Time: 1 hour 30 minutes (steaming)
• Total Time: 2 hours 30 minutes
• Servings: 20–24 tamales
• Calories: ~250 calories per tamale (with sauce)
• Cuisine: Mexican
• Course: Main Dish

Ingredients

For the Red Chile Sauce

• 6 dried guajillo chilies, stemmed and seeded
• 3 dried ancho chilies, stemmed and seeded
• 1 dried pasilla chili (optional, for depth)
• 2 cloves garlic
• ½ onion, roughly chopped
• 2 cups chicken broth (from poached chicken, if possible)
• 1 tsp cumin
• ½ tsp oregano
• Salt, to taste

For the Chicken Filling

• 3 cups cooked shredded chicken (about 2–3 chicken breasts)
• 1–2 cups red chile sauce (from above)

For the Masa Dough

• 4 cups masa harina (corn flour for tamales)
• 2 ½ cups chicken broth
• 1 cup lard (or vegetable shortening)
• 2 tsp baking powder
• 2 tsp salt

For Assembly

• 20–24 dried corn husks, soaked in warm water for at least 30 minutes
• Extra red chile sauce, for serving

Simple Cooking Directions

1. Make the chile sauce by simmering and blending dried chilies with garlic, onion, and broth.
2. Mix shredded chicken with chile sauce.
3. Prepare masa dough by whipping lard and combining with masa harina, broth, and seasonings.
4. Spread masa onto softened corn husks, add filling, and fold.
5. Steam tamales until cooked through (about 1 ½ hours).

Step-by-Step Preparation

Step 1: Prepare the Corn Husks

• Soak dried corn husks in a large bowl of hot water for 30–40 minutes until pliable.
• Drain and pat dry before using.

Step 2: Make the Red Chile Sauce

1. Toast chilies in a dry skillet for 30 seconds on each side.
2. Place chilies in hot water and soak for 15 minutes until softened.
3. Blend softened chilies with garlic, onion, cumin, oregano, and chicken broth until smooth.
4. Simmer sauce for 10 minutes, season with salt.

Step 3: Prepare the Chicken Filling

• Mix shredded chicken with enough chile sauce to coat well. Set aside.

Step 4: Make the Masa Dough

1. In a large bowl, beat lard (or shortening) until fluffy.
2. Mix masa harina, baking powder, and salt in another bowl.
3. Gradually add masa mix to lard, alternating with chicken broth, until soft, spreadable dough forms.
4. Test by dropping a small piece into water—if it floats, the dough is ready.

Step 5: Assemble the Tamales

1. Lay a corn husk flat, smooth side up.
2. Spread 2 tbsp masa in the center, leaving space at edges.
3. Add 1 tbsp chicken filling in the center.
4. Fold sides inward, then fold the bottom up to seal.

Step 6: Steam the Tamales

1. Place tamales upright in a steamer pot.
2. Cover with extra husks or a damp towel.
3. Steam over medium heat for 1 ½ hours, adding water as needed.
4. Tamales are done when masa pulls away easily from the husk.

How to Serve

• Serve tamales hot, directly from the husk.
• Drizzle with extra red chile sauce.
• Pair with Mexican rice, refried beans, or a fresh salad.
• Serve with agua fresca, horchata, or a cold Mexican beer for the ultimate experience.

Additional Recipe Tips

• Don’t skip the masa float test—it ensures light, fluffy tamales.
• Keep tamales upright in the steamer so they cook evenly.
• If making a large batch, involve friends/family—it makes the process fun!
• Always taste and adjust chile sauce seasoning before mixing with chicken.

Variations

• Cheese & Chile Tamales: Fill with cheese and roasted green chilies.
• Sweet Tamales: Use sweetened masa with raisins, cinnamon, or pineapple.
• Pork Tamales: Substitute shredded pork for chicken.
• Vegetarian: Use beans, roasted veggies, or sautéed mushrooms instead of meat.

Freezing & Storage

• Refrigerator: Store cooked tamales in an airtight container for up to 5 days.
• Freezer: Wrap tamales individually in foil or plastic wrap, place in freezer bags, and freeze for up to 3 months.
• Reheating: Steam frozen tamales for 20–25 minutes or microwave (wrapped in a damp towel) for 2–3 minutes.

Special Equipment Needed

• Large steamer pot or tamalera
• Mixing bowls
• Blender (for chile sauce)
• Hand mixer or stand mixer (for masa dough, optional but helpful)

Conclusion

Chicken Tamales with Red Chile Sauce are a labor of love that reward you with the rich, bold flavors of Mexico. From the smoky chile sauce to the tender chicken wrapped in fluffy masa, each tamale feels like a gift you unwrap at the table.

They’re perfect for sharing with family, storing for later, or enjoying during holidays and special occasions. If you’ve never made tamales before, this recipe is a beautiful introduction to a dish that embodies tradition, comfort, and celebration.