Tamales (Chicken)

Tender shredded chicken wrapped in soft corn masa and steamed in corn husks, these tamales showcase a rich, complex chile sauce built from roasted guajillo and ancho peppers. The deep, slightly smoky flavors paired with savory filling and delicate masa create an authentic Mexican comfort food that rewards the effort. Perfect for feeding a crowd or making ahead for busy weeknights.

Ingredients

2 pounds (900 grams) chicken thighs with skin and bone

1 white onion, halved

6 garlic cloves, divided

Salt to taste

20 dried guajillo chiles (about 3 ounces or 85 grams)

4 dried ancho chiles (about 2 ounces or 57 grams)

2 tablespoons (30 milliliters) vegetable oil

1 teaspoon (5 grams) cumin seeds

1 pound (450 grams) fresh masa for tamales

8 ounces (225 grams) lard or vegetable shortening, at room temperature

1 cup (240 milliliters) chicken broth

1 teaspoon (5 grams) baking powder

Corn husks (about 40 to 50), soaked in warm water for 30 minutes

Instructions

Place chicken thighs in a large pot with the halved onion, 3 garlic cloves, and salt. Cover with water and bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 to 35 minutes until chicken is tender and fully cooked. Remove chicken from broth, let cool slightly, then shred the meat finely, discarding skin and bones. Strain and reserve 1 cup (240 milliliters) of the cooking broth.

Remove stems and seeds from guajillo and ancho chiles and discard. Heat 2 tablespoons (30 milliliters) of oil in a large skillet over medium-high heat. Add chiles in batches and toast for 1 to 2 minutes per side until fragrant, being careful not to burn them.

Place toasted chiles in a blender with 2 cups (480 milliliters) of the reserved chicken broth, 3 remaining garlic cloves, cumin seeds, and 1 teaspoon (5 grams) of salt. Blend on high speed for 2 to 3 minutes until completely smooth. Pass the mixture through a fine-mesh strainer into a bowl, pressing with the back of a spoon to extract all liquid and discard solids. This is your chile sauce.

In a small saucepan, heat the chile sauce over medium heat and add the shredded chicken, stirring to combine. Simmer for 5 minutes until the chicken is well coated and flavors meld. Season with additional salt if needed. Set aside and keep warm.

Beat the softened lard or shortening in a large bowl with an electric mixer on medium-high speed for 8 to 10 minutes until light, fluffy, and pale in color. The mixture should increase in volume and resemble whipped butter. This step is crucial for light, fluffy tamales.

Add the fresh masa to the beaten lard in three additions, mixing on low speed after each addition until fully incorporated. Add the baking powder and 1 cup (240 milliliters) of reserved chicken broth slowly while mixing until the dough reaches a consistency where a small ball floats when dropped into cold water. The dough should be light and spreadable, not dense.

Remove corn husks from water and pat dry with paper towels. Lay a husk flat and spread about 1 tablespoon (15 grams) of masa mixture in the center, leaving borders on all sides. Place about 1 teaspoon (5 grams) of the chicken filling in the center of the masa.

Fold the two longer sides of the husk over the filling, overlapping them slightly so the masa seals. Fold the pointed bottom end up and leave the top end open. Stand the tamale upright in a steamer pot with the open end facing up.