Cinco de Mayo Spiced Tamales
A savory twist on traditional tamales filled with spiced chicken and wrapped in corn husks, perfect for festive celebrations. This mexican-inspired mexican ready in about 105 minutes pairs corn husks, masa harina, chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 pieces corn husks
- 2 cups masa harina
- 1.5 lbs chicken thighs
- 1 cup diced onion
- 2 tbsp minced garlic
- 1 cup tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 3 tbsp coconut oil
Instructions
- Step 1: Soak corn husks in warm water for 30 minutes. In a large pot, combine masa harina, 1/4 cup water, and 1 tbsp coconut oil; mix until smooth. Let rest for 10 minutes.
- Step 2: Season chicken thighs with chili powder, cumin, and lime juice. Sear in a skillet over medium-high heat for 5 minutes per side until golden, then shred into 1/2-inch pieces.
- Step 3: In a separate pan, sauté onion and garlic in 1 tbsp coconut oil until fragrant. Stir in tomato sauce, shredded chicken, and 1/4 cup water; simmer for 15 minutes until thickened.
- Step 4: Wrap the chicken mixture in soaked corn husks, fold edges, and steam for 20-25 minutes until tender. Serve with a sprinkle of cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinco de Mayo Spiced Tamales take to make?
Total time is about 105 minutes (45 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cinco de Mayo Spiced Tamales?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn husks from drying out.
Can I substitute ingredients in Cinco de Mayo Spiced Tamales?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinco de Mayo Spiced Tamales for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinco de Mayo Spiced Tamales?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mexican delivery again.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
