Easy Chicken Tinga Tamales

Quick and easy to prepare, these chicken tinga tamales are perfect for your next tamalada or to celebrate a special day. Stuffed with shredded chicken cooked in a mouthwatering tomato and chipotle chile sauce, these fluffy tamales will be a hit among your guests!
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Ingredients
12
Portions
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Preparation
1h 30 mins
0 mins
Easy
  • Soak corn husks in hot water for 20 minutes.
  • Mix masa dough, lard, baking powder, and salt. Add water while mixing until a fluffy tamal dough is formed.
  • In a skillet, heat oil and cook chopped onion until translucent. Add chicken, tomato, and chipotle chile and stir for 5 minutes.
  • Drain corn husks. Spread a bit of tamal dough on each corn husk leaving a bit of free space on top.
  • Stuff tamales with a bit of chicken mixture. Fold the sides of the tamales and leave the stuffing at the center.
  • In a tamales pot, place plenty of water. Place the steam and line the bottom of the tamalera with corn husks.
  • Arrange tamales in the tamalera open-side up. Cover with remaining corn husks or with a wet kitchen towel.
  • Cover tamalera and steam chicken tinga tamales over medium-low heat for 1 hour or until tamal dough comes off the husks once opened.
  • If needed, add more hot water to cook chicken tinga tamales.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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