Homemade Chicken Tamales Recipe

Tamales are more than just a meal they’re a celebration of flavor, tradition, and family. While traditional tamales can take hours to make, this simplified version uses rotisserie chicken and a few pantry shortcuts to deliver delicious results with far less effort. Whether you're hosting a gathering or simply craving comfort food with a kick, these green chicken tamales hit all the right notes.

Why This Recipe Works

This streamlined method combines tender shredded chicken with creamy cheese, fresh herbs, and briny olives, all wrapped in softened corn husks and steamed to perfection. Instead of preparing masa from scratch, self-rising cornmeal mix is used to bind everything together, making these tamales a breeze for weeknight cooks or beginners.

Plus, this recipe is surprisingly nutrient-dense: the peas offer fiber, olives provide healthy fats, and the chicken delivers protein to keep you full and energized. One tamale (depending on your portion size) can also be a satisfying main dish when paired with a crisp salad or sautéed greens.

Ingredients

• 14 large corn husks (find them at Latin markets or well-stocked grocery stores)

• 1 rotisserie chicken (about 2–3 lbs), skin removed and meat shredded (about 6 cups)

• 1 cup shredded Mexican-blend cheese

• ½ cup chopped fresh cilantro, plus extra for garnish

• ½ cup frozen green peas

• ½ cup pimiento-stuffed green olives, drained and halved

• 2 cups bottled green salsa

• 2 cups self-rising yellow cornmeal mix

Step-by-Step Instructions

1. Soak the Corn Husks

Place husks in warm water and soak for about 30 minutes, or until soft and pliable. This makes them easier to work with and prevents tearing.

2. Make the Filling

In a large mixing bowl, combine the shredded chicken, cheese, cilantro, peas, olives, and green salsa. Stir in the cornmeal mix until everything is evenly incorporated. The mixture should be thick but moist like a thick dough.

3. Prepare the Ties

Tear two softened corn husks lengthwise into 12 thin strips to use as ties for the tamales. These natural ties keep everything snug during steaming.

4. Fill and Roll the Tamales

Lay a softened husk on a flat surface, wide end at the top. Spoon about ⅔ cup of the filling into the center, shaping it into a 4-by-2-inch rectangle. Roll the husk around the filling jelly-roll style, then fold up the bottom and secure it with a strip. Repeat with remaining husks.

5. Steam the Tamales

Fill a deep pot with about an inch of water and place a steamer basket inside. Arrange tamales upright, closed-end down, in the basket. Bring the water to a boil over medium-high heat, then cover and steam for 25 minutes. Be sure to check periodically and add water as needed to prevent the pot from drying out.

6. Serve and Garnish

Let tamales rest for 5 minutes after steaming. Transfer to a platter, untie and unwrap the husks, and sprinkle with more chopped cilantro before serving.

Tips for Success

• Don’t skip the soaking: Corn husks need to be fully softened to fold properly and hold their shape during steaming.

• Get creative with fillings: Feel free to swap the green salsa for a smoky red enchilada sauce, or add diced jalapeños for extra heat.

• Make-ahead tip: Assemble tamales up to a day ahead, then steam when ready to serve.

A Flavorful Tradition Made Simple

Tamales have long held a special place in Latin cultures as a labor of love often reserved for holidays and celebrations. With this approachable version, you can bring that tradition to your own kitchen no special occasion required.

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