Tamales de Pollo with Corn Dough

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Mexican tamales featuring corn masa dough, shredded chicken, and rich tomato sauce. This Latin American recipe, ready in about 90 minutes, pairs masa harina, chicken breast, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, 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.

Prep: 45 min Cook: 45 min Serves 4 Latin American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Shred cooked chicken breast and mix with 1/2 cup tomato sauce, minced garlic, onion, dried oregano, and 1/4 cup broth. Set aside.
  2. Step 2: Soak corn husks in warm water for 20 minutes. Heat lard in a pot until melted, then whisk in masa harina and 1/2 cup broth until smooth and spreadable.
  3. Step 3: Spread 1/4 cup masa mixture onto a corn husk, leaving a 1-inch border. Place a spoonful of chicken filling in the center, then fold husk over to enclose.
  4. Step 4: Steam tamales in a steamer basket for 45 minutes until masa is firm and cooked through. Serve with remaining tomato sauce.

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