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Chicken Tamales Recipe

Chicken Tamales

Ingrid Hoffmann

Recipe courtesy Ingrid Hoffmann for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 1-10 of 25

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  • on May 24, 2012

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    I would rate this 5 stars but I think olives and peas are a "miss". I have made "real" tamales but they take so long and I found this recipe to be great for when I really need get my fix and don't have 2 days to set aside. I use all short cuts to make this....3 large CANS of chicken breast, about 1/4 cup jarred jalapenos diced, cilantro, small can of corn, green salsa, and the cornmeal and a little extra cheese. I cooked them for 45 minutes and everyone wanted to know which Mexican grocery store I bought these at.

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  • on February 18, 2012

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    These tamales were very tasty...however I did not use already cooked chicken ( I cooked my own in a crock pot, and I made tamales using instant masa and layered the meat in the middle like a traditional tamale. My family was very happy and I will make these again!

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  • on September 14, 2011

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    Haven't tried it yet, but, anything to make it less labor intensive. I like these reviews, too; it's going to save me some disappointment, sounds like!!

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  • on July 12, 2011

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    Very tasty but a bit salty,next time i make this recipe i leave out the olives. this is a easy recipe. Overall a good recipe!

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  • on May 05, 2011

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    To sweety2010...the 2 cups of salsa is the liquid for your cornmeal mix.

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  • on April 28, 2011

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    Where is the water? I don't understand, is there no need to add water to the self rising cornmeal mix? HELP PLLLEEEAAASSSEEEE PLEASE!!!

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  • on April 28, 2011

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    Made this recipe last night, overall I enjoyed it and the family enjoyed it. A couple things, I left out the olives because only one family member likes olives. I did a combination of red and green salsa. The next time I make these I will not mix the chicken and cheese in with the cornmeal. I will place cornmeal on the husk then chicken and cheese and the cover and seal with addl. cornmeal mixture. I hope this will give a bigger bite of chicken and cheese. In the original recipe we felt we were getting some that were all cornmeal.

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  • on April 16, 2011

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    "The best tamales I've ever had. You saved this recipe, right?" was my husband's reaction to these tamels. A few changes per previous reviews: 1 Added 1/2 c. canned corn and 1/2 c. diced jalapenos in addition to the peas leaving out the olives. 2 Wrapped the tamale closed rather than leaving the top open to keep in a little more moisture. 3 Steamed them closer to 45 minutes as other reviews suggested. 4 Made them smaller than the 2/3 c. filling in each. These things are rich!

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  • on April 11, 2011

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    This is a great and easy recipe to start tamales with. I think it needs double the amount of vegetables, so I will usually add to it.

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  • on December 31, 2010

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    I liked this. I made it with chicken. next time I used beef. (I used a roast cut up in small pieces, chorizo and a bit of hamburger. I cooked the chorizo first, left the grease to cook the chopped up roast and beef. browned all. then added fajita seasoning to the meat, some water and stewed it till it was tender and cooked down to meat only. then I mixed this up with the rest of the ingredients.
    Instead of the cilantro, we used chopped green chili's.

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