Chicken Tamales Recipe


Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings8
MethodMain Ingredient


 Chicken5 Pound, cut up (1 no.)
 Onion1 Large, chopped
 Garlic1 Clove (5 gm), minced or crushed
 Oil2 Tablespoon
 Paprika To Taste
 Salt To Taste
 Cayenne To Taste
 Chili powder To Taste
 Cumin powder To Taste
 Corn meal2 Cup (32 tbs)
 Boiling chicken broth10 Cup (160 tbs)
 Salt1 1⁄2 Teaspoon
 Corn shucks1 Pound

Nutrition Facts

Serving size

Calories 737 Calories from Fat 331

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 9.5 g47.4%

Trans Fat 0 g

Cholesterol 189.9 mg

Sodium 1366.4 mg56.9%

Total Carbohydrates 36 g11.9%

Dietary Fiber 3.4 g13.8%

Sugars 3 g

Protein 62 g123.9%

Vitamin A 8.7% Vitamin C 5.6%

Calcium 4.3% Iron 20.8%

*Based on a 2000 Calorie diet


1. In a large kettle, place chicken and cover it with water.
2. Simmer until it becomes tender and the meat falls from bones.
3. Remove the chicken pieces from the broth and take the meat off the bones.
4. Put these chunks through coarse blade of a food chopper.
5. In a separate pan, cook liver, heart and gizzard and then grind the mixture.
6. In the oil, saute onion and garlic until soft and clear.
7. Further, add chicken and seasonings.
8. Boil the chicken broth.
9. Use the broth along with cornmeal and salt to prepare the mush.
10. Trim and brush shucks for wrapping tamales.
11. Rinse with cold water.
12. In a pan, add shucks and cover with boiling water.
13. Allow it to stand until soft and pliable.
14. Drain them on paper towel.
15. Then, grease them with oil.
16. On each shuck, place a layer of mush and a layer of chicken mixture.
17. Roll alike jelly rolls.
18. Secure each end of shuck with a string cut from corn silk.
19. In a kettle, place tamales on rack over enough water in bottom of kettle to prevent burning.
20. Cover the kettle and steam tamales for about 3 hours over low heat.

21. Serve tamaleswith more mush, if desired.