Homemade Tamales with Chicken and Pork

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic tamales made with a savory chicken-pork filling, wrapped in corn masa, and steamed to perfection for an authentic festive treat. This mexican ready in about 120 minutes pairs masa harina, chicken thighs, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 12, 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.

★ 4.4 (13 ratings) Prep: 60 min Cook: 60 min Serves 12 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak corn husks in warm water for 30 minutes. In a pot, mix masa harina, 1/2 cup water, and 1 tbsp oil. Knead until smooth.
  2. Step 2: Brown chicken and pork in a skillet. Add onion, garlic, chili powder, oregano, and tomato sauce. Simmer 15 minutes.
  3. Step 3: Wrap 3-4 tablespoons of masa in each husk, filling with pork-chicken mixture, then seal tightly.
  4. Step 4: Steam tamales in a steamer basket for 45-50 minutes until tender. Serve warm with lime slices.

Frequently asked questions

How long does Homemade Tamales with Chicken and Pork take to make?

Total time is about 120 minutes (60 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 Homemade Tamales with Chicken and Pork?

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 masa harina from drying out.

Can I substitute ingredients in Homemade Tamales with Chicken and Pork?

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 Homemade Tamales with Chicken and Pork for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Homemade Tamales with Chicken and Pork?

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

Related recipes