How to make delicious authentic chicken tamales. They're so yummy!

Here's the recipe…

5 ancho chiles
1 tbsp chopped garlic or 3 garlic cloves
1/4 onion
1 7.5 0z chipotle peppers
1 3/4 C chicken broth
1 1/2 lbs boneless, skinless chicken thighs
About 40 dry corn husk (this batch won't make 40, but some are too small or torn)

2 3/4 C chicken broth
1 C pork lard or vegetable shortening
2 tsp baking powder
1 1/2 tsp salt

For the filling: Toast the chiles on both sides in a dry skillet over medium heat until pliable. About 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes.

After 30 minutes, puree the chiles, garlic, onion, and canned chipotle chiles until smooth.

Heat about a tbsp of oil in a pot over high heat until hot. Add the chile puree and fry, until very thick and fragrance, for about 5 minutes. Stir in the chicken broth and add chicken. Bring to a boil, then reduce heat to medium low and simmer, partially covered, until cooked through. Approximately 35 minutes.

Transfer the chicken to a cutting board and increase the heat to high and simmer the remaining sauce, until thick (about 15 minutes). Shred the chicken. Transfer the chicken to a bowl and cover with sauce until it's coated well.

Soak the corn husks in a large bowl (I use my sink) for about an hour.

For the masa: Mix the masa with 2 C chicken broth, kneading by hand to incorporate. Cover for 20 minutes.

Beat the lard, baking powder and salt in an electric miser on high until fluffly (about 3 minutes). Add the masa mixture in batches and beat until well combined. Add the remaining 3/4 C chicken broth and beat until lightened and fluffy. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat until for a few more minutes until the masa floats. Cover with plastic and let sit for 30 minutes.

Assemble the tamales: Drain the corn husks and wring them dry.

Lay a husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spoon about 2 – 3 TBSP of masa onto the bottom half of the husk and use an offset spatula to spread in a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa. Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open end up, in a steamer insert.

Bring the water in the pot to a boil over high heat, then reduce to medium, cover the pot and steam until the masa is cooked through and seperates easily from the husk,about an 1 1/2 hours.

Voila!!! Enjoy!

Let me know what you think!!! I've already had requests to make more lol.


  1. Looks absolutely delicious. It’s amazing how all our taste buds are so different. One thought it was spicy and other did not. Thanks Hon

    1. The funny thing is, my daughter was complaining about it being spicy, yet ate 5 and asked me to make more. Go figure lol. She tends to be slightly silly. Thank you for watching πŸ€—πŸ€—πŸ€—πŸ’•πŸ’•πŸ’•

  2. 😍😍😍 I’m starving now! Lol you make it look easy πŸ‘πŸ‘πŸ‘

  3. 😚 πŸ’– πŸ’– you found my Hackney carnival channel which I totally forgot about a YouTube channel that I done last year how I know you found it cos you’re coming on it I can’t remember what you said but never mind hope it was a nice comment love from Mandy

  4. 😚 I’ve been doing Notting Hill Carnival for 10 years and Hackney carnival for 10 years hope you could spot me in the costume my costume was silver dress purple feathers as my hat that I made and purple and blue last piece that I made to wear on my back I totally forgot about that little video that I download on stock it on YouTube thank you for watching it

    1. Yes, I remember that video. Sure looked like a lot of fun!!!! I’ll have to go back and look out for you πŸ™‚

  5. 😚 and Hackney Carnival is in London and so is Notting Hill Carnival is in London this year for nottinghill Carnival will be 52 years it started from 1966 Notting Hill Carnival so that’s 52 years ago for Notting Hill Carnival

  6. 😚 I had four certificate from Notting Hill Carnival two medals from Notting Hill Carnival 1 trophy from Notting Hill Carnival it’s a competition from Notting Hill Carnival and watching Hill Carnival is 14 hours on road dancing

  7. 😚 for the little video that you saw on YouTube is from Hackney Carnival in London Sunday the 10th of September 2017 last year

  8. 😚 I have a few pictures of me at Notting Hill Carnival and Hackney Carnival and my Barbie dolls and other dolls and my Instagram

    1. Yesssss!!! I highly recommend!! You won’t regret it (unless you don’t like spicy). Thanks for watching love! πŸ’•πŸ’•πŸ’•

    1. It’s alot of work, but so worth it!! My original video was like sooooo long!! Tried not to bore you lol. Thank you soooo much for watching!!

  9. 😚 Hackney carnival and Notting Hill Carnival main look fun but it’s not it’s very tiring when you’re dancing 14 hours at Notting Hill Carnival 9 hours at Hackney Carnival in London is very tiring but the longest one is Notting Hill carnivore 14 hours as very tiring because I have to get up at 5 o’clock in the morning to leave my house in costume every year I’ve been doing it for 10 years in 2018 it’ll be 11 years at Notting Hill and Hackney Carnival 11 years n 2018

    1. Ohhh so yummy!!! Please try! You won’t regret it. I had to make a whole other batch because mine suddenly disappeared lol. Always a hit. Thanks for watching!! πŸ’•πŸ˜ŠπŸ’•

  10. We LOVE tamales!! We used to live in New Mexico and had a neighbor who made them fresh every year Christmas. They were THE.BEST! I can’t wait to try yours!

    1. YESSSSS!!! Do try!! I know it’s cumbersome, but once you get the hang of it, they suddenly disappear. Weird??!! Lol. They’re just delicious!! Thanks for watching, hun πŸ’•πŸ€—πŸ’• Let me know how they turn out!!

  11. Hi Angela, I enjoyed you cooking video. Is that a spicy recipe? I love tamales. Thanks for sharing.

    1. The canned chipotle peppers make it spicy, if you just use the ancho chile, not so much. They’re delicious!! Had to make a whole other batch yesterday because they disappeared lol. Time consuming, but so not a disappointment. Thanks for watching, hun!!! πŸ’•πŸ€—πŸ’•

  12. I love πŸ’— tamales!!!! Thanks for the recipe! I’ve always wanted to make them at home 🏑 That hot Water πŸ’¦ does wonders for your skin! BONUS!!πŸ’–πŸ˜Š

    1. Oh yay!!! I hope you enjoy them!! It’s funny, my daughter was saying they were too spicy, yet asked me to make more. Go figure lol. Thank you for watching πŸ’•πŸ€—πŸ’•

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