Real Recipes From Real Home Cooks ®

quick chicken and cheese tamales

(2 ratings)
Recipe by
Elaine Laskowski
Plymouth, PA

These are so easy to make. I love tamales but didn't want the hassle of making them, but this is a great recipe. I like green chili cheese tamales and am going to make them next time as this time I had a leftover rotisserie chicken to use.

(2 ratings)
yield 6 -8
prep time 35 Min
cook time 25 Min
method Steam

Ingredients For quick chicken and cheese tamales

  • 2 c
    masa harina
  • 1 tsp
    baking powder
  • 1 1/4 tsp
    kosher salt
  • 1/2 c
    solid vegetable shortening
  • 1/2 c
    low-sodium chicken broth
  • 2 1/2 c
    shredded chicken (leftover rotisserie)
  • 1/4 lb
    sharp cheddar cheese, shredded
  • 1/2 c
    chopped cilantro
  • 2
    scallions, finely chopped
  • hot sauce, for serving
  • 1 1/2 c
    water

How To Make quick chicken and cheese tamales

  • 1
    In a food processor, pulse the masa harina with the baking powder and salt. Add the 1 1/2 cups of water and pulse to moisten the masa harina.
  • 2
    Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and the scallions.
  • 3
    Tear twelve 12" square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2" thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold the edges under to make packets. Repeat to form the remaining tamales.
  • 4
    Arrange the tamales seam side down tn the bottom of a large bamboo or other steamer. Steam over 2" of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter. Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve with the hot sauce.
  • 5
    MAKE AHEAD: The tamales can be prepared through Step 3 and refrigerated up to 2 days.

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