The shredded chicken tamales are not the most popular of recipes on my blog, but they’re not my most popular either. The reason is simple: I really like them, and they’re one of those things that I like to do just because I enjoy cooking them. And I bet you will too.

Tamales are a dish all around the world, but are usually made with meat and sometimes beans. They’re a staple in Mexican cuisine, and they’re also a staple for parties and get-togethers in the United States. But if you’re looking for a recipe that is different, here’s a recipe that uses shredded chicken instead of meat or beans. It’s a tasty way to use up leftover chicken. I also like it because it’s easy to make, and it uses ingredients that are low in fat and high in fiber.

Crispy on the outside, juicy on the inside, shrimp tamales can be a tasty treat to enjoy with friends and family. The main ingredient in these tamales is shredded chicken breast, which is seasoned and cooked in batches. It takes a little time, but the result is well worth the effort, whether you’re making them for company or just for yourself.

Recipe for Shredded Chicken Tamales Tamales are prepared using a dough made from maize (hominy) or a Masa mix, such as Maseca, and lard or vegetable shortening in Mexico. Tamales are traditionally wrapped in Corn Husks or Plantain Leaves before being steamed, depending on the area. They are typically filled with a sweet or savory filling and steamed until hard.

Tamale-making has been a part of Mexican culture since pre-Hispanic times, when different fillings and shapes were reserved for different festivals and life events. Tamales are usually loaded with meats, cheese, or vegetables, particularly chiles, in modern times. Preparation is time-consuming and complicated, and it’s a great example of Mexican community cooking, where the women are generally in charge. Tamales are a popular breakfast and supper dish in Mexico, and are often served with hot atole or Champurrado, Roasted Poblano Soup, and Arroz with Leche (Rice Pudding) or traditional maize-based drinks. Street sellers may be seen selling them from Tamaleras or Ollas, which are large, hot covered pots.

Shredded Chicken Tamales Recipe

 

Total amount of time

2 hours and 50 minutes

 

  • 1-2 chicken breasts, skinless and boneless
  • 2 cups broth de poulet de poulet de poulet de poulet de poulet de
  • 1 can (15 oz) tomato sauce, 1 cup
  • 2 tblsp. of sofrito
  • Recarito, 1 tblsp.
  • 1 tblsp. salt (garlic)
  • 2 cups corn masa mix (instant) (corn flour)
  • 1 cup water or chicken broth
  • 1 tbsp. baking powder
  • 1 teaspoon kosher salt
  • a third of a cup of lard or vegetable shortening
  • 1 tbsp. Vegetable Oil
  • 1 teaspoon of butter
  • 6 husks of corn
  • 1 chopped red bell pepper
  • 12 chopped orange bell pepper
  • 12 diced white onion
  • 1 cup shredded cheese (flavor of choice)
  • a 12-cup can of refried beans
  • 12 CUP HERDEZ SALSA (Casa Verde or Salsa Casera)
  1. Rinse the chicken and chop it into pieces.
  2. Prepare the slow cooker or crockpot. Fill the crockpot with two cups of chicken broth. Combine the 15 oz. tomato sauce, two teaspoons Sofrito, one tablespoon Ricarito, and one tablespoon garlic salt in a mixing bowl. Using a spoon, thoroughly combine the ingredients. Place the chicken in the broth and tomato sauce combination, making sure it is well coated. If your crock pot is deeper or broader than mine, just add additional broth or water until the chicken breasts are completely covered. Cook on high for 3 hours.
  3. Chicken should be shredded. Shred the chicken into small pieces using two forks. The chicken should readily separate.
  4. Soak the corn husks in water.
  5. Veggies should be prepared ahead of time. I cooked the chopped onions, orange bell peppers, and red bell peppers in a skillet with a tablespoon of butter and a tablespoon of cooking oil.
  6. Make the masa (batter). In a mixing basin, combine the corn flour, baking powder, and salt. Mix in the chicken broth or water until everything is well combined.
  7. Prepare the fat or vegetable shortening according to the package directions. To whisk air into the shortening and guarantee a lovely smooth mix, I used a hand mixer. I mixed it into the masa mix until it was fully incorporated after it was soft and smooth.
  8. Fill the tamales with the filling. Remove a maize husk from the water and set it aside. It should be placed on a level surface. To begin, put 12 to 34 cup of masa on the corn husk and make a ditch within the masa for the filling. To the masa, add a teaspoon to a tablespoon of the sautéed bell peppers and onions. You may also toss in a few chopped olives. To make the “moat,” add one to two teaspoons of the shredded chicken mixture. Cover the chicken with a flattened piece of masa and connect the top and bottom with your fingertips.
  9. In a corn husk, wrap the masa. Fold the shortest side up first, then the side across from it, and finally the two remaining sides. Tie everything together using baker’s twine. You don’t want the corn husk to be too tight; the masa dough has to be able to expand.
  10. 45 minutes of steaming tamales
  11. Serve

3.5.3226

Shredded Chicken Tamales Preparation 2

Preparation of Shredded Chicken Tamales

I actually like what is wrapped on the Shredded Chicken Tamales Recipe because it is very natural and unique, though preparing Tamales will take a long time starting from the salsa up to the corn masa that I think it should be done the night before you cook so it will be less hassle for you, and one more thing is that you should focus more on your salsa just to bring up the richness taste of the shredded chicken, and one more thing is that you should focus more on your salsa just to bring up the richness taste of

If you make the Shredded Chicken Tamales Recipe with your family, it will be more enjoyable. Allow them to assist you in working with your wonderful dish while also bonding with each other while you prepare your dinner.

Shredded Chicken Tamales Final

Christmas, the Day of the Dead, Las Posadas, La Candelaria Day (February 2), and Mexican Independence Day are all occasions when tamales are consumed.


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There are three things that you should know about Tamales. First, they are the first food that the conquistadors brought to the Americas in 1519, and they are still the most popular dish in Mexico. Secondly, just like the guacamole, the avocado, or the chili, they are a true American staple dish, and are in fact, the most popular food in the United States. Thirdly, they are incredibly delicious….. Read more about best sauce for chicken tamales and let us know what you think.

Frequently Asked Questions

What are chicken tamales made of?

Chicken tamales are typically made with corn masa, chicken broth, salt, pepper, and sometimes cumin.

How much lard do I add to masa for tamales?

It depends on the size of your tamales. For a standard 12-inch tamale, you will need about 1/2 cup of lard.

What do you serve with chicken tamales?

Chicken tamales are typically served with Mexican rice and beans.