Tamales de Pollo en Salsa Roja (also known as Red chicken tamales or Tamales) are a traditional dish from Mexican and Central American cuisine, made from corn masa that's wrapped in a corn husk (or banana leaf) and steamed until tender.
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Their signature red color comes from a sauce made primarily with dried chiles such as guajillo and ancho, along with spices and other ingredients. The most common fillings are chicken, pork, and beef.
This version is a classic Tamales de Pollo en Salsa Roja recipe, made with a traditional yet beginner-friendly method that's perfect for anyone learning how to make red chicken tamales at home.
These tamales are prepared using our easy Relleno de Pollo con Chile Rojo recipe. The masa is made with Maseca Tamal, which is available in most supermarkets or Latino markets.
Whether you're preparing them for Día de la Candelaria, Christmas, or a weekend family meal, these red chicken tamales deliver the rich, comforting homemade flavor everyone loves.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Relleno de Pollo con Chile Rojo (Red Chile Chicken Filling):
This is the flavorful shredded chicken filling used in these tamales. (See the full recipe here.) - Masa harina for tamales: Creates the traditional tamal dough texture. I recommend using Maseca Tamal for the best results.
- Lard: Makes the masa soft, fluffy, and tender after steaming.It can be substituted with vegetable shortening or butter.
- Baking powder: Lightens the masa so the tamales steam up soft and airy.
How to Make Tamales de Pollo en Salsa Roja
Note: Full instructions are provided in the recipe card below.
- Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down so they stay submerged. Let them soak until pliable.
- Mix the masa harina with 2 cups of the chicken broth, kneading by hand to incorporate. Cover and let stand for 20 minutes.
- Beat the lard, baking powder, and salt in a large bowl with an electric mixer on high until fluffy, about 2 minutes. Add the masa harina mixture in 2 batches, beating well after each addition to combine.
- Add the remaining ¾ cup chicken broth and beat until lightened and fluffy, about 3 minutes. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat the masa for a few minutes until the masa floats. Cover with plastic and let sit for 30 minutes.
- Drain the corn husks and wring them dry. Lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you.
- Spoon about 3 tablespoons of masa onto the bottom half of the husk, then use an offset spatula to spread it into a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa.
- Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open-side up, in the steamer insert. Repeat with the remaining masa, husks, and filling.
- Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.) Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
- Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least one hour, starting from the moment the water begins to boil. After 1 hour and 20 minutes, check a tamal. A tamal is ready when it releases easily from the husk. Transfer to a platter and let stand for 10 minutes before serving. Warm the reserved sauce and serve it on the side.
Hint: For the best texture, make sure your masa is light, fluffy, and well-aerated before assembling the tamales. Properly whipped lard is key-the lard should look like a soft meringue.
Storage, Make Ahead, & Freezing
Storage: Keep cooked tamales refrigerated in an airtight container for 3-4 days. Reheat in a steamer or microwave until warmed through.
Make Ahead: Both the masa and the red chicken filling can be prepared 1 day in advance. Store them separately in the refrigerator and assemble the tamales when ready to steam.
Freezing: Tamales freeze extremely well. Place cooled, cooked tamales in a freezer-safe bag and freeze for up to 3 months. Reheat straight from frozen by steaming for 20-25 minutes or microwaving with a damp paper towel.
Camila's Tips & Variations
- Best chiles for tamales rojos: Guajillo and ancho chiles make the best base, with pasilla or New Mexico chiles added for depth and a morita or chile de árbol for heat, if desired.
- Blend Chiles: Make sure to blend the chiles until completely smooth, as this sauce will not be strained.
- Add a touch of sugar: A small amount helps balance the acidity and bitterness of the dried chiles.
- Clean the Corn Husks: Rinse the dried corn husks well under running water several times, as they usually come dusty.
- Corn Husk: Make sure the husks are fully softened by keeping them completely submerged in hot water. An easy trick is to place something heavy on top-like the pestle of a molcajete or a small bowl-so they stay underwater the whole time.
- Whip the lard well: Properly whipped lard should look light and airy, almost like a soft meringue. This is the key to soft, fluffy tamales.I recommend using a hand mixer.
- Check for Salt: Taste the masa - it should be slightly salty because the salt fades during steaming.
- Test the masa: Drop a small piece into cold water. If it floats, the masa is ready. If it sinks, beat it a little longer with more broth.
- Don't overspread the masa: Keep the masa thin and even, especially toward the edges, so the tamales cook evenly and seal well.
- Use pork or beef: While this recipe uses chicken, the same method works well with shredded pork or beef.
- Steam with coins: Add two coins to the bottom of the steamer-when they rattle, there's still enough water.
- Freeze-friendly: Make extra! Tamales freeze perfectly and reheat well for quick meals.
Frequently Asked Questions
Why is my masa not spreading easily?
The masa is likely too dry. Add a little warm broth or water, 1 tablespoon at a time, until it spreads smoothly.
Why are my tamales dense or heavy?
This usually means the masa didn't have enough air incorporated. Beat the fat (lard or shortening) until very fluffy, and make sure the masa mixture feels light and airy before assembling.
How do I know when tamales are fully cooked?
When the husk peels away cleanly from the masa. If it sticks, steam for 10-15 minutes longer and check again.
Can I over-steam tamales?
Yes. Over-steaming can make them dry. Always check toward the end of cooking and keep the pot covered to maintain moisture.
How much filling should I use?
Use a generous amount of filling per tamal-nobody likes skinny tamales. Just keep in mind that too much filling can cause them to burst open, depending on the size of the husk.
Can I use store-bought rotisserie chicken for tamales?
Yes-just season it well and mix with sauce so the filling stays moist and flavorful.
Why do tamal fillings taste less salty after steaming?
Steam naturally dilutes flavor. Always season fillings a little more than usual before assembling.
❤️ Love these Red Chicken Tamales?
Check out our Tamales Verdes recipe for another delicious variation.
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Recipe
Tamales de Pollo en Salsa Roja
Equipment
- Wooden Spoon or Heatproof Spatula
Ingredients
Filling:
- 1 Relleno de Pollo con Chile Rojo recipe
- About 30-40 dried corn husks (as needed)
Masa:
- 3 cups masa harina
- 2 ¾ cups boiling water , combined with 2 teaspoons of Knorr Chicken Bouillon (or chicken broth).
- 8 ounces pork lard or vegetable shortening
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
Instructions
- Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down so they stay submerged. Let them soak until pliable.
- Mix the masa harina with 2 cups of the chicken broth, kneading by hand to incorporate. Cover and let stand for 20 minutes.
- Beat the lard, baking powder, and salt in a large bowl with an electric mixer on high until fluffy, about 2 minutes. Add the masa harina mixture in 2 batches, beating well after each addition to combine.
- Add the remaining ¾ cup chicken broth and beat until lightened and fluffy, about 3 minutes. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat the masa for a few minutes until the masa floats. Cover with plastic and let sit for 30 minutes.
- Drain the corn husks and wring them dry. Lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you.
- Spoon about 3 tablespoons of masa onto the bottom half of the husk, then use an offset spatula to spread it into a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa.
- Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open-side up, in the steamer insert. Repeat with the remaining masa, husks, and filling.
- Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.) Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
- Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least one hour, starting from the moment the water begins to boil. After 1 hour and 20 minutes, check a tamal.
- A tamal is ready when it releases easily from the husk. Transfer to a platter and let stand for 10 minutes before serving. Warm the reserved sauce and serve it on the side.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
