Chicken, Chiles and Cheese Tamales

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Chicken, Chiles and Cheese Tamales
  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 20
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These authentic chicken, chiles and cheese tamales can be made ahead and microwaved when ready to eat.
By Inspired Taste
Created Oct 20, 2011



  • 3 1/2 cups masa harina flour
  • 2 1/4 cups hot water
  • 10 oz (1 1/3 cups) pork lard or vegetable shortening, slightly softened
  • 2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 to 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)


  • 2 poblano chiles
  • 2 Anaheim chiles
  • 1 cup shredded cooked chicken
  • 24 oz shredded Monterey Jack cheese (6 cups)


  • 1 package (6 oz) dried corn husks
Make With
Make With
Progresso Broth


  • 1
    In small bowl, combine masa harina flour and hot water.
  • 2
    In large bowl, beat lard, salt and baking powder with electric mixer on medium-high speed 1 minute. In 3 additions, beat in flour mixture. Reduce speed to medium-low; beat in 1 cup of the broth. Beat in additional broth until a soft, but not runny batter forms. Refrigerate 1 hour.
  • 3
    Meanwhile, place corn husks in large container; cover with warm water. Soak 30 minutes or until soft and pliable.
  • 4
    While corn husks are soaking, roast chiles under broiler, turning occasionally, until all sides are charred. Place charred chiles in resealable plastic bag or bowl covered with plastic wrap; let stand 15 minutes.
  • 5
    Peel skins from roasted chiles; remove all seeds. Rinse chiles under cool water. Coarsely chop; place in another large bowl. Add chicken and cheese; mix well.
  • 6
    If desired, tear 20 (1/8-inch-wide) strips of corn husk to be used to wrap and tie each tamale before steaming.
  • 7
    To make each tamale, place 1 or 2 corn husks flat on work surface. (You may need 2 if they are narrow. If using 2, overlap them slightly.) Using butter knife, spread about 3 tablespoons batter to cover about 2/3 of corn husk. Spoon 1 to 2 tablespoons filling onto center. Fold 2 edges in half lengthwise; crimp edge and tuck edges under themselves to seal. Fold bottom end up about 1 inch.
  • 8
    Working in batches, use large steamer or collapsible vegetable steamer set in large deep saucepan of boiling water. Place tamales, open end facing up, in steamer. Cover; steam 1 hour and 30 minutes to 2 hours or until tamales can easily be peeled away from corn husks.

Tips from the Betty Crocker Kitchens

  • tip 1
    Both the batter and the finished tamales can be made ahead of time. Refrigerate, well covered then re-steam or use a microwave to heat before serving.
  • tip 2
    The batter and tamales can also be frozen, just thaw overnight in the refrigerator before re-steaming.


Nutrition Facts are not available for this recipe
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