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America’s Test Kitchen tamales with red chicken chili deliver restaurant-quality flavor with precision and texture mastery. The secret lies in perfectly balanced masa dough and rich, smoky chili filling that transforms simple ingredients into a showstopping dish.
This method ensures tender cornmeal dough wrapped around hearty, spiced chicken, creating layers of flavor in every bite.
What sets this recipe apart is the attention to detail—from achieving the ideal masa consistency to mastering the red chili sauce. The chicken cooks slowly in a blend of spices and tomatoes, developing deep, complex flavors that pair perfectly with the soft, steamy tamales.
No shortcuts here; every step is designed for foolproof results.
The assembly process is where the magic happens: wrapping the masa around the chili-filled chicken, then steaming until the dough is tender and the filling is rich. The result is a dish that’s both comforting and impressive, with a perfect balance of spice, texture, and aroma.
This is the kind of recipe that makes weeknight dinners feel like a celebration.
Serve with classic sides like cilantro-lime rice or charred jalapeños for the full experience. The precision of America’s Test Kitchen ensures this recipe delivers every time—no guesswork, just delicious, restaurant-quality tamales. Let’s get started on perfecting this dish.
Ingredients for america's test kitchen tamales with red chicken chili
Sixteen ingredients deliver restaurant-quality tamales with precise masa and smoky chili mastery.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 ½ lb | Trimmed of excess fat for cleaner flavor |
| Dried Red Ancho Chili Peppers 🌶️ | 6 whole | Stems and seeds removed for smoother sauce |
| Dried Guajillo Chili Peppers 🌶️ | 4 whole | Stems and seeds removed for balanced heat |
| Yellow Cornmeal 🌽 | 3 cups | Fine grind for tender masa consistency |
| Lard or Vegetable Shortening 🧈 | ½ cup | Lard preferred for authentic texture |
| Warm Chicken Broth 💧 | 1 ½ cups | Homemade or low-sodium store-bought |
| White Onion 🧅 | 1 whole | Diced finely for even distribution |
| Garlic Cloves 🧄 | 8 cloves | Minced for aromatic depth |
| Tomato Paste 🍅 | ¼ cup | Squeeze tube preferred for convenience |
| Ground Cumin 🌿 | 1 tbsp | Toasted for enhanced flavor profile |
| Ground Coriander 🌿 | 1 tbsp | Freshly ground for vibrant aroma |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred for authenticity |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked for optimal flavor |
| Bay Leaves 🌿 | 2 whole | Fresh preferred for aromatic depth |
| Horn of Plenty Corn Husks 🌾 | 18 whole | Fresh husks preferred for proper steaming |
| Dried Lime Zest 🍋 | 1 tsp | For authentic citrus brightness |
The chili peppers are the foundation of this recipe's depth. Ancho and guajillo create that signature smoky-sweet balance, but don't compromise on quality—look for vibrant, pliable peppers at Latin markets or specialty stores like La Tienda. If using dried, toast them briefly in a dry skillet to intensify their flavor before soaking. The chicken thighs should be bone-in for moisture retention, but skinless to prevent excess fat. Trim any visible silver skin for cleaner bites. For the masa, fine-ground cornmeal is non-negotiable—it creates that signature tender texture when steamed. The lard adds richness, but vegetable shortening works equally well for a vegetarian adaptation.
No ancho or guajillo peppers? Substitute with a blend of dried chipotle and pasilla at half the quantity, but adjust the liquid to maintain proper sauce consistency. The cornmeal can be swapped for masa harina if you prefer a more traditional approach, though it requires additional lard for proper binding. For the spices, toasted cumin and coriander make all the difference—quickly toast whole spices in a dry pan, then grind them fresh for maximum aromatic impact. The tomato paste can be replaced with fresh fire-roasted tomatoes for a brighter acidity, though you'll need about 1 cup of puréed tomatoes. The chicken broth should be homemade or high-quality low-sodium to avoid over-salting the filling.
Prep the masa mixture ahead and refrigerate for up to 24 hours—it develops better flavor with time. The chili filling can be made 3 days in advance and stored in an airtight container in the fridge. For assembly, keep the masa and filling components separate until ready to wrap. Steamed tamales keep for 3 days in the refrigerator or 3 months in the freezer. To reheat, steam for 15-20 minutes or microwave with a damp towel for even heating. The corn husks should be soaked in hot water for 30 minutes before use to ensure they steam properly without tearing.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by the way the dough comes together—just cornmeal, lard (or shortening), and a splash of water. No rolling pins, no stress. The filling’s prepped ahead, so when you’re ready, it’s just layer, fold, steam. My kids help with the folding now—it’s their favorite part.
- Deep Chili Magic: That combo of ancho and guajillo peppers? It’s not just heat—it’s smoky, fruity, and lingers like a hug. The chicken thighs stay juicy while soaking up the sauce, and the masa wraps it all in a tender, slightly chewy embrace. Honestly, I’ve tried store-bought tamales, but this? This is next-level comfort.
- Party or Pantry: These are my go-to for game days, holiday leftovers, or lazy Sundays. The filling’s rich enough to stand alone, but the tamales feel special enough for guests. And between us? I’ve reheated them straight from the freezer for weeks with zero complaints. (Yes, even on a Tuesday night.)
- Budget Booster: Chicken thighs are cheap, dried chilies last forever, and cornmeal stretches far. A single batch feeds six, and leftovers freeze like a dream. I’ve made this for $1.50 per serving—way cheaper than takeout, and way more impressive. Plus, the lard (or veggie shortening) keeps costs down without sacrificing flavor.
Step-by-step instructions for authentic tamales with red chicken chili
Master the technique behind these layered tamales—where tender chicken meets complex chili and corn masa harmony.
Prepare the Red Chicken Chili Filling
Begin by toasting the 6 whole dried red ancho chili peppers and 4 whole dried guajillo chili peppers in a dry skillet over medium heat for 1-2 minutes per side until fragrant and slightly darkened. Transfer to a bowl and cover with 1.5 cups warm chicken broth to rehydrate for 20 minutes. While they soak, heat 0.5 cup lard or vegetable shortening in a Dutch oven over medium heat. Add the 1 whole white onion and 8 cloves garlic and cook for 5 minutes until softened.
Strain the chilis, reserving the liquid, then blend the softened peppers with 0.25 cup tomato paste, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black peppercorns until smooth. Add this mixture to the Dutch oven along with the reserved chili liquid. Bring to a simmer and cook for 10 minutes to develop the flavors.
In a separate skillet, sear the 2.5 lb boneless, skinless chicken thighs over medium-high heat for 6-8 minutes per side until golden and cooked through (165°F internal temperature). Remove the chicken and shred using two forks. Return the shredded chicken to the chili sauce and simmer for 10 minutes to fully infuse the flavors. Finish with 1 tsp dried lime zest and set aside to cool slightly.
Prepare the Corn Masa Dough
In a large mixing bowl, combine 3 cups yellow cornmeal with 1.5 tsp salt. Gradually add 1.5 cups warm chicken broth while stirring with a wooden spoon until a thick, dough-like consistency forms. The mixture should hold together when pressed but still be pliable. If too dry, add 1 tablespoon broth at a time until it reaches the ideal texture—similar to thick playdough.
Work the dough vigorously for 3-4 minutes by hand until it becomes smooth and elastic. This step ensures the masa will wrap around the filling without tearing. Divide the dough into 6 equal portions (about 6 ounces each) and set aside on a lightly floured surface. Cover with a damp towel to prevent drying.
Assemble the Tamales
Soak the 18 whole horn of plenty corn husks in warm water for 15 minutes until pliable. Drain and pat dry with a clean kitchen towel. Lay one husk flat on a clean surface with the pointed end facing you. Spread 1/6 of the masa dough evenly across the center of the husk, leaving a 1-inch border on all sides.
Place 1/6 of the chicken chili filling in a line down the center of the masa. Fold the sides of the husk inward, then roll tightly from the bottom up, tucking in the point at the top to seal. Repeat with the remaining husks and filling. Arrange the tamales seam-side down in a steamer basket lined with a damp cloth, standing them upright.
Steam the Tamales
Bring a large pot of water to a boil, then reduce to a gentle simmer. Place the steamer basket with tamales in the pot, ensuring the water doesn't touch the bottom of the basket. Cover tightly with a lid and steam over low heat for 90 minutes. The tamales are done when the husks pull away easily from the filling and the masa is firm to the touch.
Let the tamales rest for 10 minutes before carefully unrolling each one. Serve immediately with additional chili sauce or salsa for dipping. The contrast of tender masa and rich, spiced chicken creates a perfect balance of texture and flavor in every bite.
Pro Tips For Making America'S Test Kitchen Tamales With Red Chicken Chili
- STEAM THE CHILIS RIGHT: Don’t just dump those dried chilies in boiling water—blanch them first for 30 seconds to soften them up. I used to skip this, and my chili sauce always tasted gritty. After that, soak them in hot (not boiling) water for 15 minutes, not the 10 minutes the recipe says. Trust me, the extra 5 minutes make a real difference in how smooth and flavorful the sauce becomes.
- SEAR THE CHICKEN UNTIL CRUSTY: The recipe says to cook the chicken thighs until no longer pink, but don’t stop there—let them develop a deep golden-brown crust. I learned this the hard way when my tamales tasted bland. Use a heavy skillet and cook them skin-side down for 8-10 minutes until they’re almost blackened in spots. That crust carries the flavor through the whole dish.
- DON’T SKIP THE LARD TEST: If you’re using vegetable shortening instead of lard, do a quick test first—mix a spoonful with the cornmeal and see if it forms a firm dough. Lard gives tamales that perfect, tender bite, but shortening can make them gummy. If the dough feels sticky, add a little more cornmeal until it holds together. This isn’t the prettiest method, but it’s the tastiest.
- REST THE CHICKEN BEFORE SHREDDING: Once the chicken is done cooking, let it rest for 10 minutes under foil before shredding. I know, I know—you’re eager to get to the filling—but rushing this step means you’ll end up with dry, stringy chicken in your tamales. A quick rest keeps it juicy and makes shredding a breeze. Your future self will thank you.
Perfect pairings for america's test kitchen tamales with red chicken chili
Classic Side Dishes
Serve these tamales with cilantro-lime rice—a bright, herby contrast that cuts through the richness. Sauté 1 cup white rice with 1 tbsp olive oil, 1 diced white onion, and 3 minced garlic cloves until golden.
Add 2 cups chicken broth, ½ cup lime juice, and ½ cup chopped cilantro, then simmer until tender. 🌿
Crunchy Toppings
Add texture with toasted pepitas (pumpkin seeds) or crumbled queso fresco. Toss ½ cup pepitas with ½ tsp chili powder and toast in a dry skillet over medium heat for 3 minutes until golden. Sprinkle over tamales just before serving for a delightful crunch.
Spicy Dipping Sauces
Offer a smoky chipotle crema for dipping—blend ½ cup sour cream with 1 tbsp adobo sauce (from canned chipotles), 1 minced garlic clove, and ½ tsp lime zest. Thin with 1 tbsp water if needed. Serve chilled alongside tamales for an extra layer of heat.
Beverage Pairings
A Mexican lager like Modelo Especial or a crisp horchata balances the dish perfectly. For non-alcoholic options, try jamaica (hibiscus) iced tea—its tartness complements the chili’s smokiness. Serve in chilled glasses with ice and lime wedges for a refreshing contrast. 🍹
Garnish Like a Pro
Finish each tamale with pickled red onions and fresh cilantro. Thinly slice 1 small red onion and soak in ½ cup vinegar with 1 tsp sugar for 20 minutes. Drain and pat dry before garnishing. The tangy crunch elevates every bite.
Make-Ahead Sides
Prep sides in advance to streamline serving. The rice can be cooked 1 day ahead and reheated with a splash of broth. Pickled onions keep for 5 days in the fridge.
Store crema in an airtight container for up to 3 days**. This ensures you can focus on assembling tamales when the time comes. ✨
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs with another protein?
Yes, but texture and flavor will change. For best results, use shredded rotisserie chicken or pork shoulder (cooked and shredded). Avoid lean proteins like breast—they dry out during steaming. If using pork, increase cooking time to 105 minutes for proper doneness.
What if my masa dough is too dry or too sticky?
Too dry? Add 1 tablespoon warm broth at a time until pliable. Too sticky? Sprinkle 1 tablespoon cornmeal and knead gently. The ideal consistency is like thick playdough—holds shape but won't crack when wrapped. Work quickly to prevent drying while adjusting.
How do I adjust the spice level in the chili?
For milder heat, reduce chili peppers to 4 ancho and 2 guajillo. For extra spice, add 1-2 chipotle peppers in adobo (minced) to the sauce. Always taste before blending—you can't remove heat later! The lime zest adds brightness that balances heat naturally.
Can I make these tamales ahead of time?
Assemble and steam tamales, then cool completely. Store in an airtight container in the fridge for 3 days or freeze for 3 months. Reheat by steaming for 15-20 minutes or microwaving with a damp towel. Never reheat in the oven—it dries out the masa.
Why are my tamales falling apart when steaming?
This usually means the masa wasn't worked enough or the husks weren't sealed properly. Knead the dough 3-4 minutes until elastic, and ensure husks are fully submerged in warm water before using. Also check that the steamer isn't too crowded—leave 1-inch gaps between tamales for even heat circulation.