THE RECIPE JOURNAL · Main Course
Savory Tex-Mex Chicken Tamale Dish
This flavorful dish brings together tender chicken and bold Tex-Mex spices wrapped in a comforting tamale. Perfect for a cozy dinner that’s full of warm, savory goodness everyone will love.
FROM THE KITCHEN • Savory Tex-Mex Chicken Tamale Dish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Place the chicken breasts in a baking dish and cover them with foil. Bake until the chicken is tender and cooked through, which should take about 1 hour and 15 minutes to 1 hour and 30 minutes. You’ll know it’s done when an instant-read thermometer reads 165°F (74°C). Let the chicken cool enough to handle, then remove the skin and bones before chopping the meat into half-inch pieces.
02
Step 2
While the chicken cooks, combine the bones and any drippings in a large pot with enough water to cover. Bring it to a boil, then lower the heat and let it simmer for an hour. Once done, strain the broth and discard the bones.
03
Step 3
Next, toss the tomatoes, onion, tomatillos, garlic, and red chile pods into a blender or food processor. Puree everything until the chile pods are broken down into tiny flecks, then pour the mixture into a pot. Stir in a cup of your homemade chicken broth along with salt, cumin, and oregano. Bring this to a boil, then reduce the heat and let it simmer for about five minutes before stirring in the chopped chicken. Take it off the heat once everything is combined.
04
Step 4
In a microwave-safe bowl, warm 1 cup of chicken broth with the lard just until the lard melts, which should take around two minutes. Add the masa harina and mix it in with your hands until you get a smooth dough. Press this masa mixture evenly into the bottom of a 10x13-inch baking dish, then spread the chicken mixture over the top. Cover everything with foil.
05
Step 5
Pop the dish back in the oven and bake it until the chicken mixture is heated through, about 40 minutes. Take off the foil, sprinkle the shredded Cheddar and Monterey Jack cheese over the top, and bake for another 3 to 5 minutes until the cheese is melted and bubbly. Let it sit for about five minutes before serving to let everything set up nicely.
Why you’ll love it
This dish combines bold Tex-Mex flavors with tender, juicy chicken wrapped in a soft, comforting masa dough. It’s a perfect balance of savory spices and hearty ingredients that satisfy both the soul and the appetite. Plus, it’s great for sharing with family and friends.
How to serve
Serve with a side of tangy salsa verde, a dollop of sour cream, and some fresh cilantro. A simple avocado salad or Mexican rice can round out the meal nicely. For a little extra heat, add sliced jalapeños or a drizzle of hot sauce.
Storage & leftovers
Wrap leftover tamales tightly in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 3 days. To reheat, steam them gently or microwave covered with a damp paper towel to keep them moist. For longer storage, freeze wrapped tamales for up to 2 months.
