Spiced Guatemalan Chicken Tamales with Tomato and Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Traditional Guatemalan-style tamales filled with spiced chicken and wrapped in corn husks, served with a bright tomato and chile sauce. This latin american-inspired tacos & burritos ready in about 135 minutes blends masa harina, chicken broth, vegetable oil 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 320 calories and feeds 10, 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

• 20, soaked in warm water for 30 minutes dried corn husks
• 3 cups masa harina
• 2 1/2 cups chicken broth
• 1 cup vegetable oil
• 2 tsp baking powder
• 2 tsp salt
• 3 cups cooked shredded chicken
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 small, finely chopped white onion
• 4 medium, diced roma tomatoes
• 3 whole, stems removed dried guajillo chilies
• 1 tsp salt
• 2 tbsp vegetable oil for sauce

Instructions

1. Step 1: Drain 20 soaked dried corn husks and pat dry. Set aside.
2. Step 2: In a large bowl, combine 3 cups masa harina, 2 tsp baking powder, and 2 tsp salt. Gradually add 2 1/2 cups chicken broth and 1 cup vegetable oil, mixing until a soft dough forms that holds together but is spreadable.
3. Step 3: In a skillet over medium heat, heat 2 tbsp vegetable oil. Sauté 3 minced garlic cloves and 1 small finely chopped white onion for 3-4 minutes until translucent.
4. Step 4: Add 3 whole guajillo chilies (stemmed) and 4 diced roma tomatoes to the skillet, cooking for 10 minutes until tomatoes break down and chilies soften.
5. Step 5: Transfer tomato and chile mixture to a blender, adding 1 tsp salt, and blend until smooth to create the sauce.
6. Step 6: Mix the sauce into 3 cups cooked shredded chicken along with 1 tsp ground cumin and 1/2 tsp ground coriander.
7. Step 7: To assemble tamales, spread about 2-3 tbsp masa dough evenly onto the center of each corn husk, then add 2 tbsp of the chicken filling. Fold husks over the filling to enclose.
8. Step 8: Arrange tamales standing up in a steamer basket, cover, and steam over boiling water for 90 minutes, adding water as needed.
9. Step 9: Serve hot, optionally with extra tomato chile sauce on the side.