1. Soak your dried corn husks in hot water for at least 30 minutes until soft and pliable. Weight them down with a plate so they stay submerged. While they soak, prepare your masa and filling.
2. In a large bowl, combine the masa harina, warm broth, vegetable oil, baking powder, and salt. Beat with an electric mixer for about 5 minutes until light and fluffy—the consistency should be like thick, spreadable peanut butter.
3. Test your masa: drop a small piece into a glass of cold water. If it floats, it’s perfect. If it sinks, beat for another few minutes and add a tablespoon more oil. This step is crucial for light, fluffy tamales.
4. In a separate bowl, mix the salsa verde with the shredded chicken. Taste and adjust seasoning—this should be flavorful on its own.
5. Remove corn husks from water and pat dry. Take one husk (smooth side up, wide end toward you) and spread 2-3 tablespoons of masa in the center, leaving 2 inches at the bottom and 1 inch on the sides. Spread it about 1/4 inch thick.
6. Spoon about 2 tablespoons of chicken mixture down the center of the masa. Don’t overstuff—less is more here. Sprinkle with a bit of cheese, a few olive slices, and cilantro.
7. Fold the long sides of the husk together so the masa edges meet and seal. Fold the narrow top end down, then fold the bottom up. The masa will seal around the filling as it steams.
8. Set up your steamer: fill the bottom pot with water (not touching the basket), line the basket with extra corn husks, then stand tamales upright with open ends up. Pack them somewhat snugly so they support each other.
9. Cover tamales with more husks and a damp kitchen towel, then lid. Steam over medium heat for 1.5 to 2 hours, checking occasionally to add more hot water if needed.
10. Tamales are done when the masa pulls away cleanly from the husk. Let them rest for 10 minutes before unwrapping—this helps them firm up. Serve hot with extra salsa, Mexican crema, or your favorite toppings.

Nutrition Information (Per Tamale):

• Calories: 125
• Carbohydrates: 12g
• Protein: 6g
• Fat: 6g
• Fiber: 2g
• Sodium: 240mg
• Calcium: 65mg (7% DV)
• Iron: 1mg (6% DV)

Tamales provide a good balance of carbs and protein, perfect for celebrations and special occasions.

Notes:

• Beat the masa for a full 5 minutes until fluffy. This is the secret to tender tamales, not dense ones.
• Do the float test—properly beaten masa will float in water.
• Don’t overstuff the tamales or they’ll fall apart. About 2 tablespoons of filling is plenty.
• Spread the masa evenly, about 1/4 inch thick. Too thin and the filling breaks through; too thick and they’re dense.
• Keep the steamer water at a steady simmer for the full cooking time.
• Your first few tamales will be messy—that’s normal. You’ll get the hang of it quickly.

Storage Tips:

Store cooked tamales in an airtight container in the refrigerator for up to 1 week. Reheat by steaming for 15-20 minutes or wrapping in a damp paper towel and microwaving for 1-2 minutes. For longer storage, freeze assembled but uncooked tamales for up to 3 months (steam from frozen, adding 30 minutes to cooking time), or freeze cooked tamales for up to 6 months (thaw and steam to reheat). Tamales are perfect for batch cooking—make a huge batch and freeze them for quick meals later.

Serving Suggestions:

• Traditional Style: Serve with Mexican rice, refried beans, and fresh salsa
• Breakfast Tamales: Pair with scrambled eggs and fresh fruit for a hearty breakfast
• Party Platter: Arrange on a platter with various salsas, Mexican crema, lime wedges, and pickled jalapeños
• Complete Meal: Serve with a simple cabbage slaw and chips with guacamole

Mix It Up (Recipe Variations):

Red Chile Beef Tamales: Use shredded beef mixed with red chile sauce instead of chicken with salsa verde. The rich, earthy flavors are deeply traditional and satisfying.

Rajas con Queso Tamales: Fill with roasted poblano pepper strips and cheese for a vegetarian version that’s smoky, creamy, and incredibly popular in central Mexico.

Sweet Pineapple Tamales: Add 1/2 cup sugar to the masa, omit savory filling, and add diced pineapple, raisins, and cinnamon. These dessert tamales are perfect for celebrations.

Mole Chicken Tamales: Use shredded chicken mixed with mole sauce instead of salsa verde. The complex, slightly sweet mole makes these extra special for holidays.

What Makes This Recipe Special:

These homemade tamales honor traditional Mexican cooking by focusing on the most important element—properly prepared masa that’s beaten until light and fluffy. The steaming method ensures moist, tender results that showcase why tamales have been a celebratory food in Mexico for centuries. While time-consuming, tamales are incredibly rewarding and perfect for making in large batches to share with family or freeze for later. This recipe proves that authentic Mexican cuisine is accessible at home when you understand the key techniques, and the aroma of tamales steaming in your kitchen is worth every minute.