Elevate any gathering into a truly memorable event with these flavorful Chipotle Chicken Tamales! While the process of making homemade tamales might seem daunting, rest assured, they are surprisingly straightforward to prepare. Let me guide you through crafting these delicious, authentic Mexican treats.

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Chipotle Chicken Tamales: A Festive Culinary Journey

As the festive holiday season rapidly approaches, I’ve been eagerly waiting to share this beloved recipe with all of you! Tamales hold a special place in the hearts of many Latino families, symbolizing tradition, togetherness, and celebration during the holidays. For many years, the idea of making my own tamales felt incredibly intimidating. I often found myself seeking them out from local vendors, whether in bustling parking lots or through word-of-mouth, always eager to snag a couple of dozen whenever I had the chance. Little did I realize how accessible and enjoyable the homemade tamale-making process could be!

While making tamales does require a commitment of time, the steps themselves are far from complicated. It’s truly a labor of love that transforms into a rewarding culinary experience. My journey into tamale making began when I lived in the Midwest, where a wonderful older Mexican couple, Raul and Maria, graciously welcomed me into their home. They patiently taught me the intricate art of crafting tamales, an experience for which I am eternally grateful. Their warmth and wisdom truly demystified the process for me, turning intimidation into inspiration.

This year, I’m excited about the prospect of infusing our traditional holiday dinners with a distinctive Southwest flair. These Chipotle Chicken Tamales are definitely on my list, and I’m confident my family will absolutely adore them! I’m even considering experimenting with a Southwest-rubbed turkey and a unique Southwest-style cornbread dressing for Thanksgiving. The possibilities for festive, flavorful meals are endless!

The carefully balanced amount of chipotle peppers in this recipe delivers a perfect level of smoky heat that my family thoroughly enjoys. It offers just enough zesty flavor to make its presence known without being overwhelmingly spicy. However, if you’re someone who appreciates a bolder, spicier kick, feel free to adjust the quantity of chipotle peppers and adobo sauce to suit your personal taste preferences.

Crafting Your Homemade Tamales: The Process Unveiled

Preparing these delicious Chipotle Chicken Tamales begins with selecting high-quality ingredients. During a recent trip to Food City, I stocked up on everything needed to bring this recipe to life. I consistently rely on LA MORENA products for their authentic Latino flavors, which elevate any dish they touch. Their chipotle peppers in adobo are a pantry staple in my kitchen, offering an effortlessly easy way to infuse a rich, smoky depth into countless recipes, from marinades to sauces and, of course, tamale fillings!

No festive meal is complete without the perfect beverage pairing. With our Chipotle Chicken Tamales in mind, I made sure to pick up a 12-pack of Coca-Cola. Its crisp, refreshing taste complements the savory, spicy notes of the tamales beautifully. To round out the meal, I also prepared my homemade Mexican Rice and a crisp, fresh side salad. Speaking of my Mexican Rice, I really must share that recipe with you all soon – Brian absolutely adores it and requests it constantly!

As the busy holiday season unfolds, finding time to prepare quick, easy, and universally loved meals can be a challenge. But with the authentic taste provided by LA MORENA chiles, beans, and salsas, paired with an ice-cold Coca-Cola, every dinner can become a cherished family favorite. For more inspiring and delicious recipes featuring LA MORENA and Coca-Cola products, be sure to search for #MejorRecetas. Also, keep an eye out for specially marked displays in your local stores to discover additional savings!

With Thanksgiving, Christmas, and the New Year fast approaching, I anticipate making many more batches of these delightful Chipotle Chicken Tamales. I might even wait until Elijah and Jaden are home so I can enlist their help in the assembly line – and undoubtedly, in the eating of them too!

Tamale making is more than just cooking; it’s a tradition that brings families together, transforming the kitchen into a hub of laughter, conversation, and shared effort. The process, while lengthy, is incredibly satisfying. From the soaking of the corn husks to the kneading of the masa and the careful filling and folding, each step is an act of love. When you finally bite into a warm, perfectly steamed tamale, you taste not just the delicious ingredients, but also the rich cultural heritage and communal spirit embedded within it. These Chipotle Chicken Tamales, with their tender masa and spicy, savory chicken filling, offer a perfect blend of comfort and excitement, making them an ideal centerpiece for any holiday feast or special occasion.

Achieving the perfect masa consistency is key to light, fluffy tamales. It should be soft and spreadable, but not too wet or sticky. The addition of lard or shortening, along with chicken broth, creates a rich, pliable dough that steams beautifully. Don’t be afraid to adjust the broth slowly until you reach the ideal texture. The flavorful chicken filling, made vibrant with LA MORENA chipotle peppers and aromatic spices, ensures every bite is packed with deliciousness. By following these simple steps, you’ll soon be enjoying authentic homemade tamales that taste even better than those from your favorite street vendor.

What’s your favorite way to incorporate the smoky heat of LA MORENA chipotle peppers in adobo sauce into your cooking? I’d love to hear your ideas and tips! Feel free to share your thoughts in the comments below.

More Culinary Inspirations

Exploring diverse Mexican and Southwest flavors is always an exciting culinary adventure. If you enjoyed these tamales, you might also like to try some of these other delicious recipes:

Fry Bread Tacos

Chipotle Pulled Pork Sandwiches with Mexican-Style Coleslaw

Chipotle Chicken Tamales Recipe

Make any occasion special with these Chipotle Chicken Tamales! Although they take some time to prepare, tamales are easy to make – let me show you!

Author: Jamie Sherman

Yields: 60 tamales

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Ingredients

• About 65 dried corn husks

For the Masa

• 7 cups instant corn masa
• 1 ¼ cups lard or shortening
• 1 teaspoon adobo sauce, from 7 oz. can LA MORENA Chipotle Peppers in Adobo
• 1 teaspoon salt
• ½ teaspoon baking powder
• 6-7 cups chicken broth

For the Filling

• 1 small onion, cut into wedges
• 2 chipotle peppers in adobo sauce, from 7 oz can of LA MORENA Chipotle Peppers in Adobo
• 2 cloves garlic, finely minced
• 2 ½ cups chicken broth
• 1 can fire roasted diced tomatoes, drained, 14.5 oz
• ¼ cup tomato sauce
• 2 teaspoons chicken bouillon granules
• ½ teaspoon dried oregano leaves
• ¼ teaspoon salt
• 4 cups shredded cooked chicken breast

Instructions

1. Pull ¼-inch strings from 4 or 5 of the corn husks to wrap tamales; set aside.
2. In a large pot or bowl, cover corn husks (including pulled strings) with warm water and let stand until pliable, at least one hour. You may need to place a plate or similar object on top to keep them submerged.
3. Meanwhile, in the bowl of an electric mixer, combine all tamale dough ingredients, starting with 6 cups broth. Beat with electric mixer until well combined, adding chicken broth as needed (if necessary) to make a soft dough. In blender, place all filling ingredients except chicken. Cover; blend until smooth.
4. In 3-quart saucepan, add about two-thirds of the tomato mixture from the blender. Cook about 10 minutes, stirring occasionally, until hot. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens and the liquid is reduced.
5. Drain corn husks; pat dry with paper towels. Working one at a time, place a corn husk on work surface. Place about 3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip pulled from another husk around tamale. Repeat with remaining husks, dough, and filling.
6. Fill a large pot with water to 1-inch below steamer insert. Rest tamales upright in a steamer insert or on rack above the water level. Cover and bring to a boil. Reduce heat to medium-low and allow to steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Add more water, if necessary. Remove tamales from steamer and let rest until dough firms up, about 15 minutes.
7. About 20 minutes before serving, heat up the remaining tomato sauce over medium-low heat, stirring occasionally.
8. Carefully unfold each tamale by removing the string and opening husk. Spoon reserved sauce over each tamale, if desired.

Notes

• Store tamales in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.

Nutrition Information (Approximate per tamale)

Calories:

107 kcal

Carbohydrates:

11g

Protein:

4g

Fat:

6g

Saturated Fat:

1g

Polyunsaturated Fat:

2g

Monounsaturated Fat:

2g

Trans Fat:

1g

Cholesterol:

8mg

Sodium:

229mg

Potassium:

68mg

Fiber:

1g

Sugar:

0.4g

Vitamin A:

65 IU

Vitamin C:

0.3mg

Calcium:

26mg

Iron:

1mg

Nutrition information is automatically calculated, so should only be used as an approximation.