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Tapatio Tamales

Delicious chicken tamales from the Jalisco region, perfect for meal prep and a healthy lifestyle.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 tamales
Course: Main Course, Snack
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Tamale Dough
  • 2 cups masa harina Corn flour used for tamale dough.
  • 1 cup chicken broth Low-sodium preferred for healthier option.
  • 1/2 cup vegetable shortening Can be replaced with avocado oil for a healthier option.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Tamale Filling
  • 2 cups chicken, shredded Use cooked chicken for filling.
  • 1 cup fire-roasted tomatoes, diced
  • 1/2 cup poblano peppers, roasted and diced
  • 1/4 cup capers
  • 1/4 cup olives, sliced
For Wrapping
  • Corn husks for wrapping Corn husks Soaked in warm water for 30 minutes.

Method
 

Preparation
  1. Soak the corn husks in warm water for about 30 minutes.
  2. In a mixing bowl, combine masa harina, chicken broth, vegetable shortening, baking powder, and salt. Mix until a smooth dough forms.
  3. In another bowl, mix the shredded chicken, fire-roasted tomatoes, poblano peppers, capers, and olives to prepare the filling.
Assembly
  1. Take a soaked corn husk and spread a small amount of masa dough on it, leaving space at the bottom and sides.
  2. Place a spoonful of the chicken filling in the center of the masa.
  3. Fold the sides of the corn husk over the masa and then fold up the bottom.
  4. Place each tamale upright in a steamer pot.
Cooking
  1. Steam for 1 to 1 hour 15 minutes, or until the masa easily pulls away from the husk.
  2. Allow to cool slightly before serving.

Notes

Serve with fresh salsa or avocado. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.