Red Chicken Tamales

Red Chicken Tamales are made with soft corn dough filled with shredded chicken and a spicy sauce. Each bite has a mix of heat, tender meat, and rich Mexican taste.

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A plate of several red chicken tamales wrapped in corn husks is placed on a colorful ceramic dish. Some husks are partially peeled back, revealing the tamale inside. A sprig of cilantro and a small dish of sauce are nearby on a wooden surface.

Red Chicken Tamales is a classic Mexican dish that’s full of flavor and incredibly delicious.

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Make a soft and fluffy corn dough (or masa). Juicy chicken and a bold red sauce fill the center of the masa.

The whole thing is then wrapped in a corn husk and steamed to perfection.

Serve at special occasions, the holidays, or just because.

A hand holding a pot lid over a stainless steel pot filled with soaked corn husks. The corn husks are submerged in water, appearing soft and pliable.

🌽 Preparing Corn Husks

Separate the corn husks and remove any debris, silk hair, or bugs.
Do this one one by one, even if they stick together.
Soak in hot water, at least for 20 minutes.

If you are working with corn husks that are older and very dry, they will need more soaking time.

The corn husks are ready when they are pliable and move easily.

Four-step process of making red sauce: Top-left shows a pot with cooked red peppers; top-right, a blender with peppers, garlic, and spices; bottom-left, blended red mixture; bottom-right, sauce being strained into a bowl through a sieve.

🌶️ How To Make Red Chile Sauce

Take dried guajillo chiles and remove the stems, cut lengthwise and remove veins and seeds, then place in a stock pot.
Bring to a boil and cook for 5 minutes.
Discard the water. (Traditionally, our Mexican grandmothers used this water, but chiles can be dusty and dust will go into your salsa. Best to discard and use fresh water).
Strain and separate the sauce into two.
Set aside 1 cup of the sauce and reserve the rest in another container.

This is a basic guajillo sauce. Taste it. Sometimes it can be spicy. To tame down the heat, add a tomato or use a mixture of guajillo chiles and ancho chiles.

A bowl filled with thick peanut butter cookie dough, with a wooden spoon partially submerged in the mixture. The bowl rests on a wooden surface.

Add one cup of the red sauce to masa.
Mix well.
The masa will become orange in color, and texture-wise, it should be smooth.

Make Masa for Tamales ahead of time to save on time, or buy it from the Mexican grocery store.

This is why they are called “red” tamales. In Spanish, you will hear them referred to as “tamales rojos de pollo.”

Four images show the process of making tamales. First, masa is spread on a corn husk. Second, a spoonful of filling is added. Third, the husk is folded. Fourth, the husk is fully wrapped around the filling and masa.

🫔 Assembling Tamales

Shake off any excess water from a large corn husk.
Spread the masa on a corn husk. Be sure not to spread masa on the pointy top half.
Add shredded chicken and more of the red chile sauce.
Fold both sides of the corn husk in.
Lastly, fold the top pointy part inward to the center of the tamal.

Set aside standing up. Repeat until there are no more ingredients left.

A large silver metal pot with a lid is placed on a stove burner. The stove's digital clock displays 28:16. A whisk is visible in the background on a kitchen counter.

Place all the tamales inside a large steamer pot.
Cook for 1 ½ hours, check after 1 hour.

Want to make them faster? Try Instant Pot Chicken Tamales. The upside to cooking tamales in the instant pot is that they cook in almost half the normal time. However, you can’t fit as many inside the pot. So, you’re left with fewer tamales.

👩🏼‍🍳 Pro Tips

Make the chile sauce ahead time. It stores well in the fridge for up to 5 days, or 5 months in the freezer. Add a splash of water if it becomes too chunky.
Use a rotisserie chicken or make the chicken ahead of time. Shred and store. In the fridge, chicken lasts up to 4 days. In the freezer, it lasts up to 4 months. Don’t worry. It won’t have any freezer burn taste because of the red chile sauce.
The difficult part about making tamales is the assembly. Get friends and family to help assemble tamales.
I always make a big batch. Eat one and freeze another.
Serve with an egg on top to make Breakfast Tamales.

A green plate with five wrapped red chicken tamales sits on a wooden surface. A small bunch of cilantro is placed beside the plate.

🙋🏻‍♀️ Frequently Asked Questions (FAQ)

How do I know when tamales are done steaming?

The masa should be firm and pull away easily from the corn husk. If it’s still sticky, steam for another 15–20 minutes and check again. If the masa is still not firm after that, turn off the heat, lid on, let them sit for 15 minutes. Sometimes, they just have to chill out.

Can I use store-bought red chile sauce?

Yes, but homemade sauce gives the best flavor. If using store-bought, look for one with simple ingredients and no added sugar. Taste it before using and be sure it’s to your liking.

What’s the best chicken to use for tamales?

Rotisserie chicken works great and saves time! You can also boil or bake your own chicken breasts or thighs and shred them.

Why do my tamales come out dry?

Dry tamales can be a result of too little fat in the masa or over-steaming. Make sure the masa is moist and spread evenly, and don’t overfill the pot.

Storing and Reheating Instructions

Storing: Chicken tamales with red sauce will last in the fridge for up to 5 days and up to 4 months in the freezer. Thaw and reheat before consuming.
Reheat In the microwave: Place tamales on a microwavable-safe plate, cover with a wet paper towel, reheat on high for 2 ½ minutes.
Reheat In a steamer pot: Place tamales inside a steamer pot that has been filled. Cook on medium heat for 20 minutes.

A tamale sits on a corn husk, topped with red sauce and garnished with cilantro, on a decorative plate. A bowl of sauce and a plate of wrapped tamales are in the background on a wooden table.

🍴 More Tamales Recipes

These Red Chicken Tamales are packed with juicy chicken and a bold red sauce. They’re steamed in corn husks to keep in the flavor. It’s a warm, filling meal that’s both comforting and delicious.

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