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A plate of several 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.
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5 from 1 vote

Red Chicken Tamales

These Red Chicken Tamales are packed with shredded chicken and bold red chile sauce wrapped in soft, fluffy masa. A classic Mexican recipe!
Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours
Course: Dinner
Cuisine: Mexican
Servings: 40 tamales
Calories: 182kcal
Author: Maggie Unzueta

Ingredients

For the Chicken:

  • 4 pounds chicken breast and thighs preferred for easier cooking
  • 4 cloves garlic
  • ½ onion
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 bay leaf
  • Water enough to cover 2 inches above the chicken

For the Red Sauce:

For the Masa Dough:

You'll Also Need:

Instructions

To Prepare the Corn Husks:

  • Separate the cork husks. Remove any debris or silk hairs.
  • Soak in hot water for 30 minutes.
  • Place an object on top of the husks that’s heavy enough so they can soak.
  • Repeat until the husks are pliable.

To Cook The Chicken:

  • In a large stock pot, add the chicken pieces- breast and thighs, preferred for easier cooking.
  • Add all the garlic, onion, bay leaf, salt and pepper.
  • Cover with water about 2 inches above all the pot contents.
  • Place a lid on the pot and cook for 45 minutes.
  • (Skip this step and using rotisserie chicken or leftover chicken from another day)
  • Once ready, let cool and chop or shred.
  • Set aside until ready to use.

For the Red Sauce:

  • Remove the stems, veins, and seeds from the chiles.
  • Place the chiles in a pot along with the onion and garlic.
  • Cover with water.
  • Bring the pot to a boil. Boil for 5 minutes.
  • Discard the water.
  • To a blender, add the rehydrated chiles, onion, garlic, salt, cumin, and 4 cups of water.
  • Blend until smooth.
  • Taste for salt. Add salt, if needed.
  • Strain the chile sauce.
  • With the back of your spoon, push the sauce through the strainer.
  • Reserve 1 cup of the red chile sauce, and set aside until ready to use.

Making Chicken Mixture:

  • Pour the remaining red chile sauce to the chicken and 1 cup of the chicken broth.
  • With your tongs, coat the meat.
  • Cook for 10-15 minutes.
  • Let cool slightly before assembling tamales.

For the Masa:

  • Add 1 cup of the reserved red chile sauce to the prepared masa.
  • Mix well until the chile sauce is fully incorporated.
  • The masa will have an orange color.
  • You can do this by hand with a large spoon or in a mixer.

To Assemble:

  • Shake off water from the corn husk.
  • Place the husk in your hand.
  • Spread about 2 tablespoons of masa on the corn husk
  • (Depending on the size of the corn husk you might need more or less masa).
  • Only spread the masa on the bottom and halfway to the top.
  • Take a tablespoon of the chicken filling and add to the center of the masa.
  • Fold one side of the husk in. Then the other.
  • Fold the pointy top over to the middle of the corn husk.
  • Set aside.
  • Continue assembling until you no longer have corn husks or filling.

Cooking Tamales:

  • Fill the bottom of a large steamer pot with hot water.
  • Insert the steamer and add your tamales with the open side up.
  • Place corn husks on top of the tamales.
  • Cover with a lid.
  • Cook on low for 1 ½ hours, check them after 1 hour.
  • Add water as necessary.
  • Turn off stove and let stand for 15-20 minutes before serving.
  • The tamales are ready when the tamal pulls away from the husk easily.

Notes

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
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. 
In the microwave: Place tamales on a microwavable-safe plate, cover with a wet paper towel, reheat on high for 2 ½ minutes. 
In a steamer pot: Place tamales inside a steamer pot that has been filled. Cook on medium heat for 20 minutes. 
Pro Tips
  • Make the chile sauce ahead of 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. 

Nutrition

Calories: 182kcal | Carbohydrates: 27g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 196mg | Potassium: 286mg | Fiber: 3g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg