Chicken Tamales with Red Sauce are a beloved traditional Mexican dish that combines tender shredded chicken, flavorful homemade red chili sauce, and soft, fluffy masa dough all wrapped inside fragrant corn husks. Tamales have a long history and are often enjoyed during celebrations, holidays, and family gatherings.

What makes them truly special is the labor of love that goes into preparing each one—yet the end result is incredibly rewarding.

Why i love this recipe

I love this recipe because it blends comforting, bold flavors with a wonderfully satisfying texture. The spicy, smoky red sauce coats the chicken beautifully, infusing every bite with depth and warmth.

The masa turns soft and delicate once steamed, creating a perfect balance that makes tamales irresistible. Another reason this recipe stands out is its versatility; tamales can be customized with endless fillings, enjoyed fresh, and stored easily for future meals.

This is a must try dish

This dish is a must-try because it provides an authentic culinary experience. It brings together traditional techniques with approachable steps, making it achievable even for beginners.

The rich aroma of steaming tamales, the robust chili sauce, and the comforting feel of homemade masa create a truly unforgettable meal that feels both festive and heartwarming.

Preparation and Cooking Details

Preparation Time: 1 hour
Cooking Time: 1 hour 30 minutes
(steaming time may vary)
Servings: 20–24 tamales (about 8 servings)
Calories: Approximately 250 calories per tamale (varies depending on size and ingredients)
Course: Main Course
Cuisine: Mexican

Ingredients

For the Chicken Filling

• 2 pounds boneless skinless chicken breasts (or thighs)
• 1 onion, quartered
• 3 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• Water (enough to cover chicken)
• 1 cup reserved chicken broth (from boiling chicken)

For the Red Sauce

• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 cup chicken broth

For the Masa Dough

• 4 cups masa harina
• 2 1/2 cups warm chicken broth
• 1 1/2 cups lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt

For Assembly

• 25–30 dried corn husks, soaked in warm water for at least 30 minutes

Cooking Directions

1. Prepare the chicken by boiling until tender, shred, and reserve broth.
2. Make the red sauce by boiling dried chiles, blending into a smooth sauce, and mixing it into shredded chicken.
3. Prepare the masa by beating lard until fluffy, then mixing with masa harina, salt, baking powder, and broth until soft and spreadable.
4. Spread masa on softened corn husks, add filling, fold, and wrap tightly.
5. Steam tamales for 1.5 hours or until masa pulls away cleanly from husks.
6. Serve warm with extra red sauce or sides of choice.

Step-by-Step Preparation Method

Prepare the Chicken

1. Place chicken, onion, garlic, salt, and pepper in a large pot.
2. Add water until the chicken is fully submerged.
3. Bring to a boil, reduce heat, and simmer for 20–25 minutes until chicken is cooked through.
4. Remove chicken and shred with two forks.
5. Reserve 1 cup of the cooking broth for later use.

Make the Red Sauce

1. Place the dried guajillo and ancho chiles in a saucepan.
2. Cover with water and bring to a simmer for 10 minutes until softened.
3. Transfer chiles to a blender.
4. Add garlic, cumin, oregano, salt, and 1 cup chicken broth.
5. Blend until smooth.
6. Pour the sauce over the shredded chicken and mix well until fully coated.

Prepare the Masa Dough

1. In a large bowl, beat lard with a mixer for 4–5 minutes until light and fluffy.
2. In a separate bowl, combine masa harina, baking powder, and salt.
3. Gradually add the masa mixture to the whipped lard, alternating with warm broth.
4. Mix until the masa is soft, pliable, and spreadable.
5. Test readiness by dropping a small ball of masa into water; if it floats, it’s ready.

Assemble the Tamales

1. Drain and dry the soaked corn husks.
2. Lay one husk flat with the wider end at the top.
3. Spread 2–3 tablespoons of masa in a thin, even layer across the top half of the husk.
4. Add 1–2 tablespoons of chicken filling in the center.
5. Fold sides of the husk inward, then fold the bottom up to seal.
6. Repeat until all masa and filling are used.

Steam the Tamales

1. Arrange tamales upright in a steamer with open ends facing upward.
2. Add water to the steamer (not touching the tamales).
3. Cover and steam on medium heat for 1.5 hours.
4. Check water level occasionally and refill if needed.
5. Tamales are done when masa pulls away easily from the husk.

How to Serve This Recipe

• Serve tamales hot inside their husks, opening them just before eating.
• Pair with Mexican rice, refried beans, or fresh salsa.
• Drizzle extra red sauce on top for added flavor.
• Enjoy with lime wedges, sour cream, or pickled jalapeños.

Recipe Tips

• Always whip the lard well; it creates lighter, fluffier masa.
• If masa feels too sticky, add a little more masa harina.
• If too dry, add a splash of warm broth.
• Do not overcrowd the steamer; tamales need space to expand.
• Allow tamales to rest for 10 minutes after steaming to firm up.

Variations

• Green Chicken Tamales: Replace red sauce with green tomatillo salsa.
• Cheese and Chile Tamales: Fill with Monterey Jack and roasted poblano strips.
• Vegetarian Tamales: Use sautéed vegetables or beans with cheese.
• Spicy Tamales: Add more chiles or a spoonful of chipotle in adobo.

Freezing and Storage Time

• Refrigerator: Store tamales (in husks) for up to 5 days.
• Freezer: Freeze for up to 6 months.
• Reheating:
  • Steam for 10–15 minutes, or microwave wrapped in a damp paper towel for 2–3 minutes.

Special Equipment Needed

• Large steamer or tamale steamer pot
• Blender for making the sauce
• Large mixing bowls
• Electric mixer (optional for whipping lard)
• Corn husks and tamale spreader (optional but helpful)

FAQ

Can I use store-bought red sauce?
Yes, but homemade sauce gives richer flavor.

Can I make the masa ahead of time?
Yes, it can be refrigerated for 24 hours. Allow it to come to room temperature before assembling.

How do I keep husks from drying out while assembling?
Keep them in warm water or cover them with a damp towel.

Why are my tamales still mushy?
They may need more steaming time. Continue steaming in 10–15 minute increments.

Conclusion

Chicken Tamales with Red Sauce are a delicious and comforting dish that showcases the richness of traditional Mexican cooking. The combination of tender chicken, vibrant chili sauce, and perfectly steamed masa creates a meal that is both deeply satisfying and full of authentic flavor. While tamales take time and care, the end result is unquestionably worth the effort. Whether prepared for a special celebration or enjoyed as a comforting homemade meal, these tamales bring warmth, tradition, and incredible taste to the table every time. Enjoy the process and savor every bite.