Alycia's Tamales Nortenos

Alycia's Tamales Nortenos

2 reviews, 5 star(s). 100% would make again

Ready in 4 hours

Authentic Tamales from the Northern Regions of Mexico. You may substitute other meats (or beans and cheese, veggies, etc) for the chicken in this recipe.


2 oz. Ancho Chiles; dried
2 oz. Pasilla Chiles; dried
2 oz. Guajilla Chiles; dried
2 oz. New Mexican Chiles; dried
1 Corn Husks; Dried
4 tbsp Vegetable Shortening; (crisco)
1 1/2 lbs Chicken breasts; in 1" cubes
1/2 White Onion; sliced
5 cloves Garlic; peeled
10 whole black pepercorns
2 tsp Salt
1 tsp Cumin Powder
4 tbsp Fresh Chile Powder; recipe follows
4 c Maseca
2 tsp Baking Powder
2 tsp Salt
4 tsp Granulated Chicken Boullion
4 c Warm Water
1 1/3 c Vegetable Shortening (Crisco)

Original recipe makes 8



Soak corn husks in hot water to soften.

Lightly toast chiles in a hot, dry pan until puffed up (careful not to scorch). Seed the chiles and let cool. Once cooled, place chiles in a blender (coffee grinder preferably) and grind into powder. Set aside, this is the CHILE POWDER you will use later.

Heat 4 Tb. Crisco in heavy pot, over med-hi heat. Add chicken and brown. Add onion, garlic, peppercorns, and 2 tsp. salt. Cover with water, and simmer until fork tender (approx. 2 hrs). Strain, reserving broth, and discarding solids. Once cooled, shred chicken.

Heat 2 Tbs. Crisco in heavy saucepan, add 4 Tbs. Chile powder and 1 tsp. Cumin powder. Stir 2 mins. Add shredded chicken, stir 2 mins. Add enough reserved broth to cover, and simmer until reduced and soupy.

Combine 4 c. Maseca, 2 tsp. Baking Powder, and 2 tsp. Salt in Large mixing bowl. Dissolve 4 tsp. boullion into 4 c. warm water. Slowly add boullion mixture into maseca mixture. In a separate bowl, cream 1 1/3 c. Crisco, with an electric mixer until iight and fluffy. Add Crisco to maseca, and beat with mixer until spongy.

Spread a thin layer of maseca mixture into the middle of each corn husk, then apply a thin layer of the chicken filling to the center of the maseca mix. Roll the corn husks up and place in a steamer basket over a large pot of boiling water. Cover tamales with a kitchen cloth or pot lid, and steam until firm, approx 2-3 hours.

Serve with guacamole, rice, and beans.


Alert editor   

Great for Breakfast! not my recipe, just my photo, CCheryl

Calories Per Serving: 452 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very Bueno!,,,thanks
CCheryl 6y ago

[I posted this recipe.]
alyciajade 6y ago

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