Chicken Tamales

These tamales are a celebration of bold flavors wrapped in tradition. They are packed with a flavorful chicken filling, delivering a perfect blend of smoky heat and savory spice. The tender masa dough encases the filling, creating a soft, melt-in-your-mouth texture that pairs beautifully with the rich flavors of the filling.

Servings

10

Prep Time

45 Min

Cook Time

2 ½  Hours

Ingredients

8 tbsp Noshejan Fuego Fandango

4 boneless, skinless chicken thighs

2 tbsp butter

1 onion, shredded with juice

10 cloves garlic, minced

26 oz package chopped tomatoes

2 tbsp rice vinegar

2 tbsp honey

35 corn husks, soaked for 1 hour

2 cups lard

4 cups masa harina

1 tsp baking powder

2 1/2 cups chicken broth

Instructions

Season the chicken on both sides with 2 tbsp Noshejan Fuego Fandango.

In a large pot, heat the butter over medium-high heat. Add the chicken and cook for 5 minutes per side. Add the onion and garlic and mix well. Cook for 1 minute.

Add the chopped tomato and liquid, honey, vinegar, and 4 tbsp Noshejan Fuego Fandango. Mix well and bring to a boil. Cover and lower the heat to low. Cook for 60 minutes, stirring every 15 minutes. Allow to cool, and shred the chicken in the sauce.

While the chicken cooks, in a mixing bowl, whip the lard for 3 minutes.

Add 2 cups masa harina, baking powder, and 2 tbsp Noshejan Fuego Fandango. Mix well.

Add 2 cups chicken broth and mix well. Add remaining masa harina. Slowly add the remaining chicken broth until the dough is sticky, smooth, and spreads easily. Refrigerate while the chicken is cooking.

On a flat surface, lay a corn husk down inside facing up and the wide end facing away from you. Put 3 tbsp of dough at the wide end in the center. Using a small spatula, spread evenly over the top half of the corn husk toward the edges.

Add 1-2 tbsp chicken filling down the center of the dough.

Fold the right side of the corn husk 2/3rds of the way to the left and the left side over that. Fold the bottom up and over the folded sides. You can tie strips of corn husk around each tamale if preferred.

Continue until all ingredients are finished, making about 30 tamales.