Ingredients
Filling
3 pounds cooked shredded chicken
8 Roma tomatoes
1/2 large white onion, peeled
8 garlic cloves, peeled
2 habanero peppers (remove seeds if you want less heat)
1/4 cup water
1/4 cup vegetable oil
1 tomato bouillon cube
Salt and pepper, to taste
Dough
5 pounds fresh (wet) masa (this can be found in the refrigerated section of Mexican grocery stores)
2 cups vegetable oil
2 tablespoons salt
1-pound package of banana leaves, cut into 6-inch squares
Directions
Filling
- In a blender, add the tomatoes, onion, garlic cloves, habanero peppers, and water. Blend until smooth.
- Heat vegetable oil in a pot over medium heat until just starting to sizzle. Add in the blended sauce along with the tomato bouillon cube and stir until the cube is dissolved. Cook for about 5 minutes. Add in the chicken and set aside.
Dough
1. In a large bowl, mix the masa, oil, and salt. Knead until smooth.
2. To assemble tamales, take a square of banana leaf and place 2 tablespoons of dough on top. Spread the dough all over the leaf. On top of the masa, add about 2 tablespoons of the chicken and sauce mixture into the center.
3. Wrap the banana leaf by taking each edge and folding over the masa and filling. Tie with kitchen twine. Repeat with the remaining dough and filling.
4. Steam tamales for about 1 hour 30 minutes, testing 1 tamale to make sure the dough is cooked. Let the tamales rest for at least 15 minutes before eating and enjoy!
This story originally appeared in the December 2025 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Click here to get our digital edition.
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