Making Memories: Chicken Tamale Recipe

The holiday season has a way of drawing us back to the kitchen, often described as the heart of the home. Whether it’s rolling out cookie dough, stirring a simmering pot, or setting the table together, cooking with family and friends becomes more than just preparing a meal. It’s a chance to slow down, share traditions, and create new memories side by side. In those moments, laughter and reminiscing mixes with the aroma of favorite dishes, and the simple act of cooking together reminds us that the holidays are about experiencing connection as much as celebration.

This year, we encourage you to gather loved ones to create a favorite recipe or to make a new tradition by giving a dish a try. Looking for a hands-on choice that is an important part of holiday celebrations for many families? Try these chicken tamales, which are a recommendation of Lisa Wegley, who helps lead community benefit work across Adventist Health. Watch the video to learn how Lisa learned to make them from her grandmother, then find the recipe below.

Chicken Tamales

Makes 40 tamales
Lisa’s chicken tamales are inspired by recipes and tamale tips found on KevinIsCooking.com

Filling
Ingredients
2 pounds cooked chicken
28 ounce can of whole tomatillos — be sure to drain the liquid (you can use fresh too)
6 Anaheim green chiles or poblanos
2 jalapeños
2 Serrano chiles
1 large white onion
5 cloves garlic
4 teaspoons ground cumin

Instructions
Cut tops off peppers, then slice and remove seeds. Coarsely cut onion and garlic. In the Dutch oven or large stock pot bring six cups of water to a boil. Add the can of tomatillos, chiles and onion. Cook for eight minutes.

Using a slotted spoon, transfer the peppers, tomatillos, onion, and garlic to a food processor, blender, or Vitamix, and process until smooth. Shred the cooked chicken.

In a bowl, add the shredded chicken and balance of the chili verde sauce. Mix together and set aside.

Reserve one cup for masa, set aside.

Masa
You can make your masa see recipe below or you can buy “Prepared Masa” at the grocery store or a Hispanic market. We always go with the “Prepared Masa” option and then add seasoning like garlic and salt to the masa.

Buying your masa
This estimate is based on one pound of masa for every 10 tamales, though the exact amount can vary depending on the size of your tamales.

Making your masa
2 cups oil/solid fat such as vegetable shortening, avocado oil, canola oil, or vegetable oil, room temperature (using lard is traditional)
4½ teaspoons baking powder
1 tablespoon kosher salt
8 cups maseca (instant corn masa mix, 2 pound bag)
1 cup chili verde sauce reserved from above
7 cups water or reserved cooking liquid from meat filling of choice broth, water, or combination

Instructions
Whip the oil/solid fat until it’s light and airy, almost like cake frosting, before adding the baking powder and salt in a large bowl or mixer. Blend in one cup each of masa and verde sauce. Alternate adding one cup of masa with one cup of broth until all 8 cups have been added. Then, beat the mixture for five minutes until light and fluffy.

Adjust as needed. Add more liquid if the mix is too dry and more masa if it is too wet until you have a smooth, spreadable consistency.

Assembling the Tamales

1. Soften the husks.
Place corn husks in a roasting pan or large bowl and cover with hot water. Cover with a towel and soak for 1 hour, then drain and pat dry with a towel.

2. Prepare the steamer.
Fill the bottom of your steamer pot with water, cover with several husks, and set aside.

3. Add the masa.
Position one corn husk with the smooth side up and the widest end closest to you. Smear a thin layer of masa In the middle of the corn husk, forming a rectangle shape. Leave the narrow end of the husk uncovered.

4. Add the meat.
Now, spoon some of the cold chicken filling into the husk. Fold one side of the husk up over the filling, then the next side. The narrow pointed end of the tamale should be folded upwards.

5. Transfer to Steamer. (See the Penny Trick below first!) Place each folded tamale in the steamer pot, supported by the sides of the pot and with the open end facing up. Continue folding and adding tamales until they are all in the pot. Bring the pot to a boil, reduce heat to low, and cover with a lid. Let them steam for about an hour.

6. Test for doneness. Carefully remove one tamale with tongs. When unfolded, the husk should easily peel away and the masa should be firm to the touch.

The Penny Trick – To check your water level and avoid a scorched pot, place a penny below the steamer basket and fill with water. It should rattle while the tamales are cooking. If the sound stops, add more water.