Steamed Guatemalan Chicken Tamales with Corn Masa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Traditional Guatemalan tamales made with tender chicken, rich corn masa, and wrapped in banana leaves for a delicate, aromatic finish. This latin american-inspired chicken ready in about 110 minutes pairs chicken thighs, boneless and skinless, corn masa harina, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 lb chicken thighs, boneless and skinless
• 2 cups corn masa harina
• 1 1/2 cups chicken broth
• 1/2 cup vegetable oil
• 3 cloves garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1/2 cup tomato sauce
• 6 sheets banana leaves, cut into 10x10 inch squares
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1 tsp baking powder

Instructions

1. Step 1: In a medium pot, combine 1 lb boneless, skinless chicken thighs, 1/2 tsp salt, and 3 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes until chicken is cooked through. Remove chicken and reserve 1 1/2 cups of the broth.
2. Step 2: Shred the cooked chicken finely using two forks and set aside.
3. Step 3: In a large bowl, mix 2 cups corn masa harina with 1 tsp baking powder and 1 tsp salt. Add 1/2 cup vegetable oil and 1 1/2 cups reserved chicken broth gradually, stirring until a soft dough forms that holds together when pinched.
4. Step 4: In a skillet over medium heat, sauté 3 minced garlic cloves and 1 finely chopped medium yellow onion in 1 tbsp vegetable oil for 3-4 minutes until fragrant and translucent. Add 1/2 cup tomato sauce, 1/2 tsp ground cumin, 1/2 tsp black pepper, and shredded chicken. Cook for 5 minutes, stirring occasionally, until flavors meld.
5. Step 5: Lay out one 10x10 inch banana leaf square and spread about 1/3 cup masa dough evenly in the center about 1/2 inch thick. Spoon 2 tbsp chicken filling onto the masa.
6. Step 6: Fold the banana leaf over the filling to create a square package, folding edges tightly. Repeat with remaining ingredients.
7. Step 7: Arrange tamales in a steamer basket over boiling water, cover, and steam for 1 hour, adding water as necessary. Tamales are done when masa is firm and separates easily from the leaf.
8. Step 8: Let tamales rest for 10 minutes before unwrapping and serving warm.