By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
152 cal · 115 min
Chicken Tamales with Salsa Roja
Recipe GLPRf3075215cf9e55
Tender shredded chicken wrapped in soft corn masa and steamed inside corn husks, served with a vibrant red salsa made from roasted tomatoes and chilies. These authentic tamales are a beloved Latin American dish perfect for family gatherings.
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Ingredients
15 pieces Dried corn husks
1 pound Boneless, skinless chicken breasts
8 ounces Chicken broth
2 cups Masa harina or corn flour
1 cup Warm chicken broth (for masa)
4 Ripe tomatoes
2 Dried guajillo or ancho chilies
2 Garlic cloves
1 half Onion, halved
Directions
Soak the dried corn husks in hot water for at least 20 minutes until they are pliable and soft.
In a large pot, bring the 8 ounces of chicken broth to a boil. Add the chicken breasts and the halved onion. Reduce heat and simmer for 15-18 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken and allow it to cool slightly, then shred using two forks. Strain and reserve the cooking broth for the salsa.
For the salsa roja: roast the tomatoes and dried chilies in a skillet over medium-high heat for 3-4 minutes per side until charred and fragrant. Transfer to a pot, cover with water, and simmer for 10 minutes until soft. Add the garlic cloves and simmer for another 2 minutes. Blend until smooth, then strain through a fine sieve if desired for a smoother texture. Season with salt to taste.
In a mixing bowl, combine the masa harina with the warm chicken broth, stirring until you have a soft, spreadable dough consistency. The mixture should feel light and slightly sticky.
To assemble each tamale: lay a softened corn husk flat. Spread about 2 tablespoons of masa onto the center of the husk, leaving space at the sides. Place about 1 tablespoon of shredded chicken in the center of the masa. Fold the long sides of the husk inward over the filling, then fold up the bottom pointed end. Leave the top open.
Fill a large steamer pot with water to just below the steamer basket. Arrange the tamales standing upright in the basket with the open ends facing up. Cover the tamales with extra corn husks and a damp cloth. Cover the pot with its lid and steam for 35-40 minutes until the masa pulls away easily from the husk.
Carefully remove the tamales from the steamer using tongs. Serve warm with the salsa roja spooned over the top.
Comments
Guajillo chilis are the real constraint here—none of the Charlotte majors (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger) stock them regularly in the dried chili aisle, so plan on a trip to a Latin market. The 115-minute estimate is honest for assembly and steaming, but account for soaking the corn husks and chilis upfront; this is a full afternoon, not a weeknight. Cost per serving runs $1.50–$1.80 because masa harina and chicken broth anchor the dish and the yield is generous. Tamales freeze beautifully and reheat in minutes, making them ideal for batch cooking and a strong fit for a household willing to spend time once for multiple meals.
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