Chicken and Vegetable Tamales Recipe

  • Yield:

    10 to 12 tamales

  • Total Time:

    2 hrs

  • Prep Time:

    1 hr

  • Cook Time:

    1 hr


  • Salsa
  • 2 tablespoons Mazola® Corn Oil
  • 1/2 cup finely chopped yellow onion
  • 2 garlic cloves, finely minced
  • 2-1/2 pound s tomatoes, cored and chopped
  • 1 serrano chile, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Tamales
  • 14 large corn husks (available at Latin markets and many grocery stores)
  • 1 rotisserie chicken (2 to 3 pound s), skin removed and meat shredded
  • 1 cup shredded Mexican-blend cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup frozen mixed vegetables
  • 1/2 cup jarred roasted red bell peppers, drained and chopped
  • 2 cups Salsa (from recipe above)
  • 2 tablespoons Mazola® Corn Oil
  • 2 cups self-rising cornmeal mix


  1. Soak corn husks in warm water for a minimum of 30 minutes to make pliable. Weigh husks down with a plate to keep husks submerged.
  2. For Salsa
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onions and garlic and cook until onions are tender, about 3 to 5 minutes. Add remaining salsa ingredients. Bring to a boil, reduce heat to medium and simmer 10 minutes or until tomatoes are cooked through. Remove from heat and cool 5 minutes. Puree in blender or food processor; set aside.
  4. For Tamales
  5. Combine chicken, cheese, cilantro, frozen vegetables, roasted red peppers and 2 cups salsa in large bowl. Stir in oil and cornmeal mix until well combined.
  6. Remove 2 corn husks from water and tear each into 1/4-inch strips for tying up the tamales; set aside.
  7. To assemble tamales: unfold corn husk and place on work surface. Starting at top edge of the wide end of the husk, spoon 1/2 cup filling down center of husk. Mold into a 4-by-2-inch rectangle, leaving several inches of room at the bottom for folding. Fold in each side of husk. Fold end of the husk and tie with one of the pre-torn strips of husk. Repeat with remaining husks and ties.
  8. Add 1-inch of water to a deep pot with a tight fitting lid. Place steamer basket in the pot. Arrange tamales upright with closed-ends facing down in the basket. Bring the water to a boil over medium-high heat. Cover, reduce heat to low and steam 45 minutes to 1 hour. Add more water as needed.
  9. Remove tamales from steamer and let stand 5 minutes. Transfer tamales to a platter; untie and open husks. Garnish with additional chopped fresh cilantro. Serve with remaining salsa.
  10. Recipe Note #1 - If self-rising corn meal mix is not available at your local grocer, you can use this substitution recipe: 2 cups instant masa harina combined with 1 teaspoon baking powder and 2 teaspoons salt.
  11. Recipe Note #2 - Set a steamer basket (the type that expands) in a deep pot OR use a deep style steamer.