Mezcal-Infused Chicken Tamales with Pasilla Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Steamed tamales filled with tender chicken marinated in smoky mezcal and topped with a vibrant pasilla chile sauce. This mexican-inspired quick meals ready in about 150 minutes blends whole dried pasilla chilies, vegetable oil, whole garlic cloves 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 350 calories and feeds 8, 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

• 5 whole dried pasilla chilies
• 2 tbsp vegetable oil
• 3 whole garlic cloves
• 2 cups water
• 2 cups shredded cooked chicken
• 1/4 cup mezcal
• 3 cups masa harina
• 2 cups, warm chicken broth
• 1 tsp baking powder
• 1 tsp salt
• 1 cup lard or vegetable shortening
• 20, soaked in warm water for 1 hour corn husks

Instructions

1. Step 1: Toast 5 dried pasilla chilies in a dry skillet over medium heat for 2 minutes per side until fragrant but not burnt. Remove stems and seeds, then soak in 2 cups hot water for 30 minutes.
2. Step 2: In a blender, combine soaked chilies with 3 whole garlic cloves and 1/4 cup mezcal. Blend until smooth to create a pasilla chile sauce.
3. Step 3: In a mixing bowl, beat 1 cup lard or vegetable shortening with 3 cups masa harina, 1 tsp baking powder, and 1 tsp salt until fluffy.
4. Step 4: Gradually add 2 cups warm chicken broth to the masa mixture and knead until a soft dough forms that holds together but is not sticky.
5. Step 5: Fold 2 cups shredded cooked chicken into the pasilla chile sauce.
6. Step 6: Drain soaked corn husks and pat dry. Spread about 2 tbsp of masa dough onto the center of each husk, spreading into a 4x6 inch rectangle.
7. Step 7: Spoon 1-2 tbsp of the chicken and pasilla chile sauce mixture onto the center of the masa on each husk.
8. Step 8: Fold the sides of the husk over the filling and then fold the bottom up to seal the tamale.
9. Step 9: Arrange tamales standing upright in a steamer basket. Steam over boiling water for 1 to 1.5 hours, checking water level periodically.
10. Step 10: Remove tamales from steamer and let rest for 5 minutes before serving warm.