Red Chicken Tamales
Tamales are enjoyed throughout Latin America, but in Mexico, the tradition runs deep. Red chicken tamales are a favorite for Christmas, holiday festivities, or anytime you crave a comforting dish.
While tamales can be enjoyed year-round, tamale aficionados often come out during the holiday season—Thanksgiving, Christmas, and even New Year’s. Families gather for Tamaladas, making huge pots to enjoy for days or to share with guests.
What Are Tamales?
Tamales are a traditional Mesoamerican dish made from masa (corn dough) filled with meats, vegetables, or cheese, wrapped in corn husks, and steamed.
In Mexico alone, there are over 300 known types of tamales, each with regional differences and unique flavors. From veggie-friendly tamales de rajas to meat-filled versions with pork, chicken, or beef, the options are endless.
Making tamales is a labor of love. While the preparation can be long, the results are rewarding. The cooking process varies by region, ingredients, and personal preference, but one thing remains constant: the comfort and flavor of homemade tamales are worth every step.
Don’t be intimidated! Making tamales and mastering the craft is easier than it seems—you just need time, patience, and a love for Mexican food.
Pairings for Your Tamales
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making these Red Chicken Tamales.
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Masa Consistency
For tamales, a soft, well-hydrated masa that spreads easily works best. It should glide smoothly over the husk while still holding its shape, striking the perfect balance between moisture and structure. This ensures tender, flavorful tamales that steam to perfection every time.
Husk Tips
- Choose medium to large husks. Small holes near the narrow top are fine, but avoid any with large holes or very moldy spots.
- Spread masa on the smooth side of the husk.
- Overlapping smaller husks works if larger ones are unavailable.
- Imperfect husks can be used for lining the pot or covering the tamales during cooking.
General Tips
- Masa consistency: If too dry, add broth gradually; if too wet, fold in masa harina.
- Chiles: Toast carefully; burning makes the sauce bitter.
- Check doneness: Once the tamal has cooled, the masa should easily release from the husk and taste fully cooked.
- Equipment: Use a proper steamer rack to avoid tamales sitting in water.
- Chile sauce: Strain if large chili pieces remain to avoid gritty texture.
Storing Tamales
Refrigeration: Store in airtight containers or Ziploc bags for 3–4 days.
Freezing: Allow the tamales to cool completely before placing them in freezer-safe bags. Keep the husks on and remove as much air as possible. Label the bags with the name and date. Frozen tamales can be stored for up to 3 months.
Reheating: Thaw tamales in the refrigerator overnight, then steam or microwave until heated through. Watch the video tutorial below for a more in-depth explanation.
FAQs – Answered
What is the difference between red and green chicken tamales?
Red tamales use dried red chiles for the sauce, while green tamales use tomatillos and fresh green chiles.
Why is my masa too dry or crumbly?
If your masa feels dry or crumbly, gradually add a little more broth, until it becomes soft, smooth, and easy to spread.
Why is my masa too wet?
If your masa is too wet, gradually fold in extra masa harina until it firms up and reaches a spreadable consistency.
More Tamal Varieties
- Mexican Red Pork Tamales
- Chile Verde Pork Tamales
- Green Chicken Tamales
- Red Chicken Tamales
- Duck Tamales
Red Chicken Tamales
Ingredients
Chicken and Broth
- 4 lbs chicken thighs, bone-in and skin-on
- Liberally season with kosher salt
- Liberally season with ground black pepper
- 2 tbsp avocado oil
- 1 gallon water
- 1 head garlic, slice end off
- 1 white onion, quartered
- 3 bay leaves
- 1 tsp whole allspice
- 5 sprigs fresh mint leaves
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- 1/4 bunch fresh cilantro
Red Sauce
- 12 guajillo chiles, seeded, deveined, and stemmed
- 8 puya chiles, seeded, deveined, and stemmed
- 2 ancho chiles, seeded, deveined, and stemmed
- 2 tbsp avocado oil
- 1/2 white onion, roughly diced
- 6 garlic cloves, peeled
- 1 tsp dried Mexican oregano
- 1/2 tsp cumin seeds
- 5 cups warm chicken broth, homemade
- To taste kosher salt
Masa (Dough)
- 6 cups instant corn masa harina
- 2 1/2 tsp kosher salt, or to taste
- 1 tbsp baking powder
- 1/2 cup pork lard
- 1 cup avocado oil
- 1 cup chili sauce – reserved
- 3-4 cups warm chicken broth, homemade
Additional
- 36 corn husk
Instructions
Cook The Chicken
- Season both sides of the chicken thighs generously with salt and black pepper. In a large pot, heat the oil over medium-high heat. Sear the chicken in batches to avoid overcrowding until browned on both sides.
- Once the last batch is browned, carefully pour in the water and return all chicken to the pot. Add garlic, onion, bay leaves, allspice, cilantro, mint, thyme, and oregano.
- Bring to a boil and skim off any foam from the surface. Lower the heat to medium-low, cover, and gently simmer for about 30 minutes or until the chicken is fully cooked.
Red Sauce
- Wipe the guajillo, puya, and ancho chiles clean with a damp paper towel, cut into smaller pieces, and set aside to dry.
- Once the chicken is cooked, remove it from the broth and let cool. Carefully strain the broth and set aside for later use.
Finish Sauce
- In a medium saucepan, heat oil over medium heat. Sauté onion and garlic until slightly softened. Add oregano and cumin and cook for 1 minute.
- Add the dried chiles and toast for 1–2 minutes, stirring continuously to avoid burning, until they are lightly fragrant. Pour in 3 cups of hot chicken broth to hydrate the chiles for 10–15 minutes.
- Meanwhile, remove chicken skin and bones, shred the meat, and set aside.
- Blend the hydrated chile mix with the broth until smooth, straining any large pieces if needed.
Chicken Filling
- Place a medium saucepan over medium heat and pour in the blended sauce. Add the remaining 2 cups of chicken broth to the blender, swirl to collect any leftover sauce, and pour it into the pan.
- Stir well and bring to a gentle simmer over medium low heat. Cook 5–10 minutes until slightly thickened and darker in color.
- Remove 1 cup of sauce and set aside. Stir in shredded chicken and salt; cook 2 minutes until heated through. Remove from heat and let cool.
Prep Husks
- Sort medium to large husks, avoiding ones with holes in the middle or significant dark spots. Imperfect husks can be used for lining the pot or covering the tamales during cooking.
- Soak in warm to hot water for 15–30 minutes, or until softened and flexible, using a plate to keep them submerged. Rinse, remove any corn silk, and drain.
Masa (Dough)
- In a large bowl, combine the corn masa harina, salt, and baking powder by hand, mixing until evenly distributed.
- In a separate large bowl, beat the lard by hand or with a whisk until smooth, fluffy, and lighter in color, about 3-5 minutes. Gradually mix in oil while stirring continuously.
- Incorporate half of the masa mixture, then add the remaining half, mixing until fully combined. The dough should resemble wet sand.
- Knead in the reserved 1 cup of red sauce. Gradually knead in about 3¼ cups of warm broth, adjusting as needed (see notes). Knead the masa for about 5 minutes, until it is very soft, well-moistened, holds its shape, and spreads easily.
- Cover the masa with a kitchen towel to prevent it from drying. If it starts to dry out, gradually add a little more broth until it reaches the desired consistency.
Assemble the Tamales
- Click the HOW TO WRAP TAMALES link for detailed, step-by-step instructions.
Cook the Tamales
- Use a large steamer pot with a rack at the bottom. Pour in water, stopping just below the rack.
- Turn heat to medium-high. Cover the rack with husks. Make a base with three tamales in a T-shape, open sides toward the center.
- Lay remaining tamales around them, open side up. Cover completely with husk leaves and a damp clean kitchen towel.
- Once boiling and steam is visible, cover the pot, reduce heat to medium-low, and cook on a simmer for 50–70 minutes, or until the masa is fully cooked.
Check for Doneness
- Remove a tamal and let cool 5–10 minutes. Unwrap; they are done if the masa releases easily from the husk, holds its shape, and does not taste raw.
- Turn off heat, keep the pot covered, and enjoy.
Notes
- Choose medium to large husks. Small holes near the top are fine, but avoid any with large holes or very moldy spots.
- Imperfect husks can be used for lining the pot or covering the tamales during cooking.
- Overlapping smaller husks works if larger ones are unavailable.
- Spread masa on the smooth side of the husk.
- Chiles: Toast carefully; burning makes the sauce bitter.
- Chile sauce: Strain if large chili pieces remain to avoid gritty texture.
- Masa consistency: If too dry, add broth gradually; if too wet, fold in masa harina.
- Equipment: Use a proper steamer rack to avoid tamales sitting in water.
- Check doneness: Once the tamal has cooled, the masa should easily release from the husk and taste fully cooked.
Nutrition
Did you make this recipe?
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Victor
I can’t find fresh oregano, can i use dry oregano, if so, how much would be acceptable
Villa Cocina
You can omit the fresh oregano, since there is already dry oregano in the sauce. Hope this helps!
Kim
Is there enough red sauce left to cover the tamales when I want to eat them?
Villa Cocina
Unfortunately it won’t be enough to use as a topping, but you can find a variety of Mexican salsa recipes on the website to pair perfectly with tamales. Most can be prepared the day before and kept refrigerated to save time.
Cathy Osborne
I can’t find Puya peppers. Is tge a substitute for those?
Villa Cocina
If you click on the ingredient, the affiliate link will direct you to the product on Amazon. However, if it’s unavailable in your area, you can substitute 4 guajillo chiles for the 8 puya chiles.
Amy
I’ve been making tamales for decades- usually just Thanksgiving, Buena Noche and maybe a birthday. As my kids have grown I’ve gotten lazy until I went to Guatemala and had the best chicken tamale ever! Your recipe is what I had. (I went down the rabbit hole looking for what I ate)
My question is: Can I make the tamales a few days early and keep in the fridge before steaming them?
Thanks
Villa Cocina
Hello there! For make-ahead tamales, I prefer to assemble and cook the same day for best results, but you can prep the filling a day ahead and refrigerate—just add extra steaming time if it’s cooked cold. Also, measure out masa, baking powder, lard, and shortening, and prep peppers and husks in advance. Store anything perishable in the fridge and review the ingredient list to avoid last-minute store runs. Hope this helps!
Cathy
These were the absolute best tamales we’ve ever made- perhaps the best tamales we’ve ever had, anywhere. The chicken and broth were amazing – the broth was incredibly flavorful! I can’t wait to make soup with the 1/2 gallon of broth left over. The red sauce was so so so good – I added 2 chili colorado to the mix for a bit more spice. And the finished tamales? Saucy, bright, absolutely lip smaking fantastic!!
Villa Cocina
Fantastic to hear they’re the best you’ve ever had! Enjoy your soup! 😋
Jillian
Can I use this for beef tamales also?
Villa Cocina
Yes, most definitely. Just keep in mind that the cooking time for chicken and beef is different, and it will also vary depending on the cut of beef you choose.