Spiced Chicken Tamales with Authentic Corn Dough

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Wrap tender spiced chicken in masa dough and steam to perfection for a traditional Mexican comfort dish. This Mexican recipe, ready in about 100 minutes, pairs corn masa, water, chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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

• 2 cups corn masa
• 1/2 cup water
• 1.5 lbs chicken thighs
• 1 medium, diced onion
• 2 minced garlic cloves
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp salt

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Instructions

1. Step 1: In a large bowl, mix corn masa with 1/2 cup water until smooth. Let rest for 10 minutes.
2. Step 2: Heat 1 tbsp olive oil in a skillet. Sauté onion and garlic for 5 minutes. Add chicken thighs, chili powder, cumin, and salt. Cook for 10 minutes until golden.
3. Step 3: Spoon 1/3 cup masa into a corn husk, shape into a triangle, and fill with 4 oz chicken mixture. Fold and secure with a strip of husk. Repeat with remaining ingredients.
4. Step 4: Steam tamales for 45 minutes, then serve warm with salsa or avocado.