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 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.
