Green Chile and Shredded Chicken Tamales


Filling for Tamales

  • 4 cups shredded chicken
  • 6 tablespoons chili powder
  • 4 tablespoons chicken broth
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cilantro
  • 1 small can chopped green chiles or 1/2 cup

Tamale Dough

  • 4 cups dry masa
  • 2/3 cup shortening
  • 2 teaspoons salt
  • 3 1/3 cups chicken broth
  • 2 tablespoons butter, melted

Chipotle Cream Sauce

  • 8 ounces cream cheese
  • 2 cups half-and-half
  • 2 chipotle peppers with adobo sauce, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon garlic salt
  • 2 cups grated jalapeno jack cheese


  1. Filling for Tamales: Mix all ingredients well and set aside to stuff tamales. The filling can be made 2 to 3 days ahead and kept in the refrigerator.
  2. Tamale Dough: Soak one package of cornhusks over night. They must be soft to work with the next day.
  3. Beat shortening in mixer until light and fluffy. Alternately add the masa with the salt and chicken stock. Slowly add the melted butter. Continue to beat for at least five minutes until it is the consistency of play dough. The dough should not stick to your hands.
  4. To assemble the tamales, drain the water from the cornhusk. One at a time, flatten each husk with the narrow end facing you. Make a dough ball about the size of a ping-pong ball and spread it onto the top 2/3 of the cornhusk. Do not spread the dough all the way to the edge of the husk. Spread about 1 1/2 tablespoons of meat mixture down the middle of the masa. Roll up the cornhusk starting at the narrow end of the tamale. Bring the narrow end of the tamale forward and then fold in each side alternately. Tie off with twine or a strip of cornhusk.
  5. Place the wrapped tamales in a steamer standing with the open side up and steam covered for about 45 minutes to one hour. The masa will be firm. Make sure the steamer does not run out of water. Check it often. Remove and serve with Chipotle Cream Sauce.
  6. Chipotle Cream Sauce: Combine all ingredients and simmer until melted.
  7. Serve with hot tamales.

Yield: 6 servings

To freeze the tamales for later use, refrigerate uncovered until cool and then freeze in heavy foil.

They can be frozen for up to three months.

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