Tamales never go out of season, but they’re the ideal dish for posadas, Christmas dinner, New Year’s…. ok, Tamales are good anytime!

  • Servings 6-8
  • 120
  • Medium




  • 4 cups Chicken breast, shredded
  • 1 tbsp. Vegetable oil or Shortening
  • ½ Onion, finely chopped
  • 1 Garlic clove
  • 8 large Ancho Chiles, seeds removed
  • 4 dried Guajillo Chiles, seeds removed
  • 3 Pasilla Chiles, seeds removed
  • 3 cups of Chicken Broth
  • 2 tbsp. Chicken Bouillon
  • Salt


  • 2 lbs. unprepared Masa
  • 1 tsp. Baking Powder
  • 1 ½ cup Lard (it can be substituted for shortening)
  • ½ cup Chile Colorado salsa
  • 1 tsp. Salt
  • 6-8 Dried Corn Husks, soaked in water



  1.  Heat oil in a pot over medium high. Cook onions and garlic until golden brown.
  2. Add all the chiles and broth, bring to broil, cover and reduce heat to allow chiles to soften.
  3. Blend chiles, and pour the mix on a pan with little oil, seasoning with chicken bouillon.
  4. Add the chicken breast and mix well, bring to broil all together, taste it.
  5. Mix masa, lard, and chile colorado salsa, you can do it on a mixer or by hand until is well mix, about 5 minutes.
  6. Place husks on a work surface, add 2 tbsp. of Masa and spread evenly on the center, add the chicken, a piece of potato, onion and bell pepper, close the ends with a husk stripe.
  7. Place the tamales on a steamer pot, cover them with some husk and cook them for about 45 minutes on low heat.

Pro Tips

Substitute the chicken breast for 4 cups of Oaxaca cheese for a vegetarian option. Alternatively use your favorite meat to fill them.



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