Shredded Chicken Tamales Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 7
  • 1-2 Skinless boneless chicken breasts
  • 2 Cups of chicken broth
  • 1 cup 15 oz can of tomato sauce
  • 2 Tablespoons Sofrito
  • 1 Tablespoon Recarito
  • 1 Tablespoon garlic salt
  • 2 Cups instant corn masa mix (corn flour)
  • 1 Cups chicken broth or water
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • ¾ Cup Lard or Vegetable Shortening
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon butter
  • 6 Corn Husks
  • 1 Red bell pepper diced
  • ½ Orange Bell Pepper diced
  • ½ White Onion diced
  • 1 Cups shredded cheese – any flavor
  • ½ cup refried beans
  • ½ Cup HERDEZ Salsa – either Salsa Casera or Salsa Verde
  1. Rinse and cut chicken.
  2. Prepare the crockpot or slow cooker. Pour two cups of chicken broth into the crockpot. Add the 15 oz. can of tomato sauce, two tablespoons of Sofrito, 1 tablespoon of Ricarito, and one tablespoon of garlic salt. Mix well with a spoon. Add the chicken, and make sure the chicken is covered in the broth and tomato sauce mixture. If your crock pot happens to be deeper or wider than mine, just add more broth or water until the chicken breasts are submerged. Cook for 3 hours on high.
  3. Shred the chicken. Using two forks, shred the chicken into pieces. The chicken should pull apart easily.
  4. Soak the corn husks.
  5. Prepare the Veggies. I brought the tablespoon of butter and tablespoon of cooking oil to boil in a pan and I pan fried the diced onions, orange bell peppers, and red bell peppers.
  6. Prepare the masa (batter). Mix the corn flour, baking powder and salt in a bowl. Add the chicken broth or water and mix thoroughly.
  7. Prepare the lard or vegetable shortening. I used a hand mixer to mix the shortening to whip air into it and to ensure a nice smooth mix. Once it was soft and smooth, I added it to the masa mix and blended until completely combined.
  8. Prepare the tamales with filling. Take a corn husk and remove from the water. Lay it on a flat surface. First, take ½ to ¾ cup of masa and place it on the corn husk – create a ditch inside the masa for the filling. Add a teaspoon to a tablespoon of the cooked bell peppers and onions to the masa. You can also add a few pieces of diced olives. Add one to two tablespoons of the shredded chicken mix to the “moat”. Cover the chicken with a flattened piece of masa and use your fingers to join the masa top to the masa bottom.
  9. Enclose the masa in the corn husk. Fold the shortest side up over the masa first, then the side across from it, and then the two other sides. Use baker’s twine to tie everything together. You don’t want the corn husk too tight – you need to leave a little room for the masa dough to expand.
  10. Steam the tamales for 45 minutes.
  11. Serve
Recipe by Mom's Mexican Recipes at