Mexican Chicken Tamales with Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Steamed chicken tamales wrapped in corn husks, served with vibrant salsa and lime. This mexican-inspired chicken ready in about 90 minutes blends chicken breast, tamale masa, corn husks into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 500g chicken breast
• 2 cups tamale masa
• 12 corn husks
• 1 cup salsa
• 1 lime
• 1/4 cup cilantro

Instructions

1. Step 1: Soak the 12 corn husks in warm water for 20 minutes until pliable, then drain thoroughly. Tip: If husks are too dry, they may tear when handling.
2. Step 2: Cook the 500g chicken breast in a skillet with 1 tbsp olive oil over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Shred the chicken using two forks. Tip: Cooking the chicken first ensures it’s fully cooked and ready to add to the tamales.
3. Step 3: Spread the 2 cups tamale masa into a rectangle on each soaked husk, leaving a 1-inch border. Use a spatula to press the masa evenly to 1/4-inch thickness. Tip: Even distribution prevents uneven cooking.
4. Step 4: Place a portion of the shredded chicken in the center of each masa-covered husk, then fold the husk sides toward the center and roll tightly to form a tamale. Tip: Secure with kitchen twine if needed to maintain shape during steaming.
5. Step 5: Place the tamales upright in a steamer basket, ensuring they are not touching each other. Add 2-3 inches of water to a large pot and bring to a boil. Tip: Use a heat-resistant plate or parchment paper to prevent sticking.
6. Step 6: Steam the tamales for 1 hour, or until the masa is firm and the chicken is fully cooked through. Check the water level periodically and add more if needed to prevent the pot from boiling dry. Tip: The masa should feel slightly firm to the touch when done.
7. Step 7: Serve the tamales warm, topped with 1 cup salsa, a squeeze of lime juice, and 1/4 cup chopped cilantro. Tip: For extra flavor, let the tamales rest for 5 minutes before serving to allow the flavors to meld.