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Nutrition Facts
Serving Size 45 g
(Approx. 36 Servings)
Amount Per Serving
Calories 100 Calories From Fat 40
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 125 mg 5%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 4 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Light Chicken Tamales

Prep Time
1 h 30 m
Cook Time
1 hour
Total Time
2 h 30 m
36  People


Recipe makes 36 Servings

1 Lb corn husks
4 H-E-B Natural Boneless Skinless Chicken Breasts
1 Tsp H-E-B Ground Cumin
1 Tsp salt
1/2 yellow onion, cut into chunks
3 garlic cloves
3 1/2 cup(s) Hill Country Fare Corn Masa For Tamales
2/3 cup(s) Hill Country Fare Canola Oil
1 Tsp Hill Country Fare Baking Powder
16 Oz Central Market All Natural Chipotle Salsa, pureed
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Soak cornhusks in hot water until soft (about 30 minutes-1 hour).
While corn husks are soaking, combine 4 cups water, chicken breasts, cumin, salt, onion and garlic in an 8 quart pot; bring the mixture to a boil, reduce the heat to medium-low and cook for 20 minutes, or until chicken is tender and shreds easily.
Remove chicken from broth and strain the broth for the masa; shred chicken, and set aside.
Using a large mixing bowl and electric mixer on medium speed, blend corn masa, canola oil, baking powder and the 4 cups of chicken broth; beat masa until it feels like mash potatoes, then set aside.
Combine the shredded chicken breast and salsa in a large mixing bowl, and set aside.
Tamale Assembly: Place 3 tablespoons masa mixture on the smooth side of the softened cornhusk, and spread into a 4x4-inch square (on the square base of husk); place two tablespoons of the seasoned shredded chicken down the center of each masa.
Roll the cornhusk lengthwise from right to left, then fold the tamale tail end under and place on tray with folded end on bottom.
To steam tamales, use a vegetable steamer pot or electric steamer; fill steamer pot with the amount of water recommended by manufacturer; loosely arrange the tamales, open end up, in steamer basket and arrange so that the steamer basket is full (don’t crowd as tamales will expand); cover tamales with leftover shucks to retain steam.
Bring water in steamer pot to a boil, cover and reduce heat to medium-low; cook tamales for 60 minutes, or until masa pulls away from shuck and is cooked.



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