Chicken Tamales


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  • 1 packages of banana leaves (Goya brand)
  • 1 jar of mole sauce 
  • 1 cup of water

The dough:

  • 6 cups of Masa Flour
  • 2 cups of Crisco
  • 2 cups of the stock you cooked the chicken in (strained)
  • 2 cups of water
  • 3 tablespoons of onion powder
  • 2 tablespoons of cumin
  • 3 tablespoons of chili powder

Take all of the above and put into a mixer with dough attachment, mix on low for about 5 minutes until it is completely mixed, you might need to use your hands to get it all incorporated. Set aside.

To Make Chicken:

  • 4 whole Chicken Breasts
  • 3 tablespoons of Tajin Spice
  • 4 packets of Sazon
  • 5 cloves of Garlic
  • 1 bottle of beer


In a crockpot put all the ingredients in and cook on low for 5 hours, chicken will fall off bone.  Take out and let cool.  Take all the chicken off the bone and set aside.  Save the broth.

Take the chicken and add jar of Mole sauce and one cup of the broth, I use the jar for this recipe because the process to make this is very long and a lot of ingredients.  Before you add the mole to the chicken put the mole in a pot and 3/4 cup of water and get it to a soft stage, not soupy just not hard.  

To Assemble and make, I use banana leaves a lot of people use corn husks but I prefer this method, I take a piece of foil and put the banana leaf in the center of it.  I take the masa paste and spread it onto the banana leaf, I then take some of the chicken mixture and put it in center don’t put to much or it will come out of the sides.  I then take it and roll it by taking one side in then the other then the top and the bottom.  I makes a litte package, I take the foil and wrap the tamale, set aside.  Do this until all of them are complete.

Take a very large pot, I use my pasta pot with the strainer inside, I also take a ramekin and put it in the center of the pot upside down and fill with water.  The idea is to have enough water to steam these but not touch the tamales, this is why I use the ramekin so the strainer sits a little higher, some people I know use a brick, totally up to you. 

Take a lid and cover on low heat cook for about two hours, take one out to test, it should not be doughy. Take them out and take foil off and unwrap the banana wrap.  Enjoy.  I do this in foil so that it holds it together and it makes for easy freezing for a later time.  I place a few in a ziplock bag and freeze. 

This is a little time consuming but very well worth it. 

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About the author

I am a food lover and love to cook and create yummy dishes... I am not a professional chef, just love to entertain and now share my recipes with you.