| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 35 min |
| Cook: | 25 min |
| Yield: | 12 servings |
Ingredients
- 14 large corn husks (available at Latin markets and many grocery stores)
- 1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
- 1 cup shredded Mexican-blend cheese
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1/2 cup frozen green peas
- 1/2 cup pimiento-stuffed green olives, drained and halved
- 2 cups bottled green salsa
- 2 cups self-rising yellow cornmeal mix
Instructions
- Place the corn husks in warm water; soak for 30 minutes, or until they’re soft and pliable.
- While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
- Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
- Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
- Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.
- Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
- Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
- Photography by Jim Franco
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 530 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 38 g |
| Cholesterol | 101 mg |
| Sodium | 569 mg |
Reviews
I thought these were great! I know they are not an authentic Mexican recipe, but it’s a perfect “gringo” alternative.
I will leave out olives next time (personal preference). I served with pinto beans and side salad of tomatoes, onions & shredded cabbage. ❤️
I will leave out olives next time (personal preference). I served with pinto beans and side salad of tomatoes, onions & shredded cabbage. ❤️
Not even close to real tamales. I dont know what these are
This recipe missed the mark on making tamales. When the corn meal and other ingredients are mixed together, why bother with the corn husks when it would be easier to bake it as a casserole? Olives and peas? Um, no.
Real tamales call for Maseca flour and lard, and are then steamed for 40-50 minutes.
Real tamales call for Maseca flour and lard, and are then steamed for 40-50 minutes.
Great recipe for ease, but olives are way too salty and dominate the dish. Corn sounds like a good substitute for olives, and perhaps a jalapeño or sliced green onion instead of peas. Cilantro will remain on the side because it’s already contained in salsa. I should have read reviews prior to preparation. Love the ease compared with traditional prep. Will try this again with modifications. Refried beans and crema or light sour cream are good sides. Thanks!!
I used enchilada sauce instead of salsa, green onion instead of the olives, canned corn instead of the peas and a jalapeno. I also ended up boiling a large chicken breast to add to the meat I got off the rotis. chicken because I prefer more meat and veggies and less starch. They turned out fantastic! Ended up being much easier than I thought they would be and were actually fun to make. I doubled the batch so I could either freeze some (if they weren’t so good or to share with my neighbors and my parents!
Just an FYI, it uses a TON of water!! I was adding 1-2 cups of water every ten minutes while steaming and, I steamed them for a little over an hour.
I would rate this 5 stars but I think olives and peas are a “miss”. I have made “real” tamales but they take so long and I found this recipe to be great for when I really need get my fix and don’t have 2 days to set aside. I use all short cuts to make this….3 large CANS of chicken breast, about 1/4 cup jarred jalapenos diced, cilantro, small can of corn, green salsa, and the cornmeal and a little extra cheese. I cooked them for 45 minutes and everyone wanted to know which Mexican grocery store I bought these at.
These tamales were very tasty…however I did not use already cooked chicken ( I cooked my own in a crock pot, and I made tamales using instant masa and layered the meat in the middle like a traditional tamale. My family was very happy and I will make these again!
Haven’t tried it yet, but, anything to make it less labor intensive. I like these reviews, too; it’s going to save me some disappointment, sounds like!!
Very tasty but a bit salty,next time i make this recipe i leave out the olives. this is a easy recipe. Overall a good recipe!
To sweety2010…the 2 cups of salsa is the liquid for your cornmeal mix.