Slice-and-Serve Tamales

Fit for XXL family gathering!


15 reviews




Total time: 1 hour 30 minutes

Ingredients for 8 people

1/2 lb of lard

3 cups of chicken broth

6 cups of masa harina

1 tbsp of baking powder

1 tbsp of salt

1 onion

1 clove garlic

1 tbsp of oregano

salt & pepper

2 cups of shredded chicken

green salsa

red salsa

shredded monterey jack

corn husks, soaked

cilantro, for garnish

fresh mexican cheese


Kitchen twine

Deep pan

Sour cream

Step 1/3

In a bowl mix lard and chicken broth with a hand mixer. Fold in masa harina, baking powder, and salt. If too dry, add more chicken broth. Grease a bundt pan and set both aside.

Step 2/3

In a pan, cook onions, garlic, oregano, salt and pepper until the onions are translucent. Add the shredded chicken. In the budnt pan, spread a thin layer of masa then make a well in the center and add green salsa and 1/2 the shredded chicken. Add another layer of masa, make a new well, and add red salsa and remaining chicken mix. Cover in masa so that all the salsa covered. Cover the top of the pan with pre-soaked corn husks and tie them in place with kitchen twine. Place the budnt pan in a high-sided pan, adding water about 1/2 way up the pan. Cover with a lid and steam for 1 1/2 hours adding more water as needed.

Step 3/3

Once cooked, remove from pan. Fill the hole with the two salsas and cover the top with sour cream, fresh cheese, and cilantro. Slice and serve.

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