Nothing brings people together quite like a batch of homemade tamales. These soft, flavorful tamales are filled with tender chicken, a creamy green chile sauce, and rich cheese for the perfect balance of comfort and flavor. Don’t let tamales intimidate you—this recipe breaks everything down into simple steps, making it approachable even for beginners. Gather your ingredients, enjoy the process, and create a meal your family will be talking about long after the last tamale is gone!

Ingredients

For the Filling

• 1 lb (450g) boneless chicken thighs or chicken breast
• 4 cups water
• 1 small onion, quartered
• 3 garlic cloves
• 1 tsp salt
• 6 tomatillos, husked and rinsed
• 2 poblano peppers
• 1 handful fresh cilantro
• 1 tsp chicken bouillon powder
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1 tbsp vegetable oil

For the Masa

• 4 cups masa harina
• 1 tsp baking powder
• 1 tsp salt
• ¾ cup lard or vegetable shortening
• ¼ cup vegetable oil
• 3 to 3½ cups reserved chicken broth

For Assembly

• 25–30 dried corn husks
• 4 oz cream cheese, cut into small pieces
• 1 jalapeño, sliced thinly (optional)

Instructions

Prepare the Corn Husks

Place the corn husks in a large bowl or sink and cover with very hot water. Weigh them down with a plate so they stay submerged. Let them soak for at least 1 hour until soft and flexible.

Cook the Chicken

Add the chicken, water, onion, garlic, and salt to a large pot. Bring to a boil, then reduce to a gentle simmer. Cook for about 30–40 minutes, or until the chicken is fully cooked and tender.

Remove the chicken and set aside to cool. Strain and reserve the broth—you’ll use it for the masa.

Make the Green Chile Sauce

Roast the poblano peppers until the skin is charred. Place them in a covered bowl for 10 minutes, then peel away the skin.

Boil the tomatillos for 5–6 minutes until they soften and change color.

In a blender, combine the roasted poblanos, tomatillos, cilantro, garlic, chicken bouillon, cumin, and oregano. Blend until smooth.

Heat the vegetable oil in a skillet over medium heat. Pour in the sauce and simmer for 5 minutes, stirring occasionally.

Prepare the Filling

Chop the cooked chicken into small bite-sized pieces.

Add the chicken to the green chile sauce and stir well. Cook for another 3–4 minutes to combine the flavors. Remove from heat and let cool slightly.

Make the Masa

In a large bowl, mix the masa harina, baking powder, and salt.

Add the lard and oil. Mix until crumbly.

Gradually pour in the warm reserved chicken broth, mixing continuously until a soft, spreadable dough forms. The masa should resemble thick peanut butter and spread easily without being runny.

Assemble the Tamales

Pat a soaked corn husk dry.

Spread about 2 tablespoons of masa onto the smooth side of the husk, leaving space around the edges.

Add a spoonful of the chicken filling down the center. Top with a small piece of cream cheese. If you enjoy spicy food, add a slice or two of jalapeño.

Fold the sides of the husk over the filling, then fold the bottom upward to secure.

Repeat until all the masa and filling are used.

Steam the Tamales

Fill a large steamer with about 2 inches of water.

Arrange the tamales upright in the steamer with the open ends facing up.

Cover with extra corn husks or a clean kitchen towel and place the lid on top.

Steam for about 60 minutes, checking occasionally to ensure the water doesn’t evaporate completely.

The tamales are ready when the husk peels away easily from the masa.

Serve

Allow the tamales to rest for 10–15 minutes before serving.

Serve with salsa verde, avocado sauce, or your favorite Mexican toppings.

Notes & Tips

• Keep unused masa covered with a damp towel to prevent it from drying out.
• For extra cheesy tamales, use Monterey Jack, Oaxaca cheese, or pepper jack instead of cream cheese.
• If the masa feels too dry, add a little more warm broth. If it’s too wet, add a small amount of masa harina.
• Tamales freeze beautifully. Store cooled tamales in freezer bags for up to 3 months.
• Have you ever made tamales before? Let us know your favorite filling combinations and how this recipe turned out!