Soups & Stews
America's Test Kitchen tamales with red chicken chili deliver a bold fusion of smoky, spiced corn and rich, deeply flavorful chili—all wrapped in tender corn husks. This recipe transforms traditional tamales into a hearty, restaurant-quality meal that’s perfect for gatherings or cozy weeknights. The secret lies in balancing the masa’s texture with a slow-cooked chili that deepens in flavor as it steams.
What sets this apart is the red chicken chili filling, where chicken simmers in a blend of ancho chiles, cumin, and cinnamon until tender, then reduces into a thick, aromatic sauce.
The masa—made with lard, masa harina, and just enough water—stays moist and tender while holding its shape. Every step is tested for precision, ensuring no soggy husks or dry fillings.
By the time you’re done, you’ll have tamales with a perfectly crisp husk exterior and a filling that’s rich, spicy, and deeply satisfying. The chili’s smoky depth pairs beautifully with the corn’s natural sweetness, creating a dish that’s both comforting and impressive. Serve with lime wedges and avocado for freshness.
This recipe scales effortlessly for parties, and leftovers reheat beautifully—just steam them again until warm. The techniques here are foolproof, whether you’re a first-timer or a tamale veteran. Let’s get started.
Ingredients for america's test kitchen tamales with red chicken chili
Twelve ingredients fuse smoky chili and tender masa into restaurant-quality tamales—perfect for gatherings or cozy nights.
| Ingredient | Amount | Notes |
|---|---|---|
| Corn Husks 🌽 | 24 whole | Soaked in warm water for 30 minutes |
| Boneless Chicken Thighs 🍗 | 3 lb | Skin-on, trimmed of excess fat |
| Ancho Chili Peppers 🌶️ | 4 whole | Stems and seeds removed |
| Masa Harina 🌾 | 4 cups | Maseca brand preferred |
| Lard 🧈 | ½ cup | Leaf or leaf lard for best texture |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Ground Cinnamon 🌿 | 1 tsp | High-quality Ceylon preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 6 cloves | Peeled and minced |
| White Onion 🧅 | 1 whole | Medium, diced |
| Tomato Paste 🍅 | 2 tbsp | San Marzano preferred |
| Water 💧 | 1 ½ cups | For masa hydration |
| Lime 🍋 | 1 whole | Juiced for garnish |
| Avocado 🥑 | 2 whole | Sliced for serving |
The ancho chiles are non-negotiable for that deep, smoky flavor. Buy them dried at a Latin market or specialty store—none of that jarred stuff. Toast them lightly in a dry skillet first (just until fragrant) to bring out their aroma. The corn husks? Look for fresh, plump ones—avoid those pre-soaked, sad husks at the store. If you can't find fresh, soak dried husks overnight. The chicken thighs are skin-on for extra flavor, but trim any big fat chunks. And the masa harina—Maseca is the gold standard, but any good brand will work. Toast it lightly in a dry pan before mixing to deepen its nutty flavor.
No ancho chiles? Substitute 2 dried guajillo peppers, but toast them longer to match the smokiness. Running short on lard? Vegetable shortening works in a pinch, though it won’t taste quite as rich. The tomato paste can be skipped if you’re avoiding tomatoes, but the chili will taste flatter. For the masa, use 1/4 cup more water if it feels too dry—it should hold together but not be sticky. The chicken broth? Low-sodium is key—you don’t want to over-salt the filling. And if you’re making these ahead, freeze the assembled tamales before steaming—they’ll keep for months.
These reheat like a dream—just steam them again until warm (about 15 minutes). Store leftover tamales in the fridge for 3 days, wrapped tightly in foil. For parties, double the recipe—the filling stays vibrant even when reheated. The avocado and lime should be added fresh after steaming, so don’t prep them ahead. And here’s a pro tip: Keep a bowl of warm water nearby while working with husks—they dry out fast, and that’s a nightmare to fix. If you’re feeling fancy, brush the husks with a little melted lard before filling for extra crispiness.
Why You'll Love This Recipe
- No Boil Fuss: I swear by the ATK trick of steaming these in a Dutch oven—no messy boiling, no soggy husks. Just layer the masa, chicken, and ancho chili paste, fold it up, and let the steam do the work. My counter stays dry, and the tamales stay perfectly plump.
- Ancho Magic: That deep, smoky ancho chili paste transforms simple chicken thighs into something ridiculously good. The heat lingers just enough to warm you up, but the masa’s earthiness balances it—like a hug in every bite. (Yes, even on a Tuesday night.)
- Meal Prep MVP: Make a double batch and freeze half. When I’m short on time, I pull out a few husks, steam them for 20 minutes, and boom—dinner’s ready. My kids grab them straight from the pot, no complaints.
- Budget-Friendly Feast: Chicken thighs and masa harina stretch farther than you’d think, especially with lard adding that rich, traditional flavor. I feed six people for under $15, and everyone leaves happy—no takeout needed.
Step-by-step instructions for spiced corn and chili tamales
Here's the method that delivers perfectly balanced tamales with tender chicken and rich chili flavors.
Prepare the Red Chicken Chili Filling
In a large skillet, heat the 0.5 cup lard over medium heat until melted. Add the 3 lb boneless chicken thighs and cook for 8-10 minutes until lightly browned on all sides. Remove the chicken and set aside.
In the same skillet, add the 1 whole white onion and 6 cloves garlic cloves. Sauté for 3-4 minutes until softened. Stir in the 2 tbsp tomato paste and cook for 1 minute until darkened. Add the 4 whole ancho chili peppers, 1.5 tbsp ground cumin, 1 tsp ground cinnamon, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper. Cook for 2 minutes to toast the spices.
Return the chicken to the skillet, pour in the 2 cups chicken broth, and simmer for 20-25 minutes until the chicken shreds easily. Remove the chicken, shred it finely, and return it to the skillet. Keep warm while you prepare the masa.
Make the Masa Dough
In a large mixing bowl, combine the 4 cups masa harina, 1.5 cups water, and 0.5 cup lard. Using your hands, knead the mixture for 5-7 minutes until it forms a smooth, pliable dough. The dough should hold together when pressed but still be slightly sticky—this ensures it'll steam properly in the husks.
Divide the dough into 12 equal portions (about 4 oz each) and flatten each into a 4-inch circle. Spread 2-3 tablespoons of the chicken chili mixture onto each dough circle, then fold the masa over the filling to completely enclose it.
Assemble and Steam the Tamales
Lay out the 24 soaked corn husks on a clean work surface. Place one filled masa packet at the base of each husk, then fold the sides inward and roll tightly to encase the tamale completely. The husks should be completely sealed to prevent steam from escaping.
Arrange the tamales seam-side down in a large steamer basket lined with a damp towel. Pour 1 cup hot water into the bottom of the steamer and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and steam for 60-75 minutes until the masa pulls away cleanly from the husks.
Serve with Fresh Avocado Lime Garnish
Remove the tamales from the steamer and let them rest for 10 minutes before peeling back the husks. Arrange them on a platter and garnish with slices of the 2 whole avocado and a squeeze of 1 whole lime. Serve immediately while still warm and steaming.
Each bite should deliver perfectly balanced flavors—tender chicken, smoky chili spices, and the subtle sweetness of the masa. The avocado and lime add a bright contrast that cuts through the richness.
Pro Tips For Making America'S Test Kitchen Tamales With Red Chicken Chili
- SOAK HUSKS 2 HOURS MINIMUM: I learned this the hard way—skipping the soak or rushing it means dry, brittle husks that split when you try to fold them. Fill a large bowl with warm (not boiling) water, submerge the husks completely, and let them sit at least 2 hours. If they’re still stiff, give them another 30 minutes. Trust me, your tamales will thank you.
- SEAR CHICKEN IN BATCHES: Crowding the pan turns your chicken into a sad, greasy mess. Work in 2 batches over medium-high heat, letting the thighs develop a deep golden crust without steaming. This isn’t just for looks—it builds flavor that’ll seep into the masa later. (Yes, even if you’re impatient like me.)
- STEAM AT 350°F, NOT HIGHER: I used to blast the oven to 400°F thinking it’d speed things up, but the husks would blister and the filling would dry out. The recipe’s 350°F target is non-negotiable: it’s the sweet spot for even steaming without turning your tamales into leather. Use a thermometer if your oven’s wild—consistency matters more than speed.
- TOAST ANchos UNTIL OILY: Dry-roasting the ancho peppers until they’re fragrant and slightly charred (about 30 seconds per side in a dry skillet) unlocks their depth. When you submerge them in hot water, the released oils will mellow the heat and enrich the sauce. Skip this, and your chili will taste flat—like someone forgot the soul.
Essential equipment for this recipe
Steamer Basket Essentials
You’ll need a large, sturdy steamer basket that fits your pot snugly—look for one with at least 12-inch diameter to accommodate all 12 tamales comfortably. I recommend the OXO Good Grips Steamer Basket for its durable construction and even heat distribution.
If you don’t have a steamer, a colander with legs works in a pinch, but ensure it sits at least 1 inch above the water to prevent soggy tamales. 🌡️
Masa Mixing Tools
For the masa dough, use a large mixing bowl (I prefer Ceramic Nonstick for easy cleanup) and wet hands to prevent sticking. A digital kitchen scale (like the OXO Good Grips) ensures precise dough portions of 4 oz each.
If you’re short on time, a stand mixer with a paddle attachment can help knead the dough more efficiently, but hand-kneading gives you better control over texture. 💪
Husk Prep Station
Set up a large cutting board near your work area to lay out husks while filling. Keep a small bowl of warm water nearby to prevent husks from drying out—this is a game-changer for avoiding cracks.
A sharp chef’s knife (like the Wüsthof Classic) helps trim husks to the right size. For extra crispiness, brush husks with melted lard before filling using a pastry brush.
Spice Toasting Tools
Toast your ancho chiles and cumin in a heavy-bottomed skillet (I use All-Clad Stainless) to deepen their flavor. A mortar and pestle (like the KitchenAid) works well if you prefer grinding spices fresh, but a spice grinder (such as the Magic Bullet) speeds up the process.
For measuring spices precisely, a spice scale (like the Escali Primo) ensures accuracy—especially for cinnamon and oregano. 🌶️
Chili Simmering Pot
A 5-quart Dutch oven (like the Le Creuset) is ideal for simmering the chili—it holds heat well and prevents spills. Use a meat thermometer (such as the Thermoworks Smoke) to check chicken internal temp at 165°F.A wooden spoon helps stir the chili without scratching the pot, and a fine-mesh strainer (like the OXO Good Grips) catches any stray spices or seeds. Keep the heat at medium-low to avoid burning the spices. ⏰
Nutrition facts
Frequently asked questions
Can I make these tamales ahead of time?
These tamales reheat beautifully. Assemble them completely (wrapped in husks) and freeze on a tray before transferring to a bag. Steam from frozen for 75-90 minutes—no thawing needed. For freshness, store cooked tamales in the fridge for 3 days or freeze for up to 3 months.
What if I don't have ancho chiles?
Use 2 dried guajillo peppers instead, but toast them longer (30 seconds) to match the smoky depth. For extra heat, add 1/2 tsp cayenne pepper to the chili. The flavor won't be identical, but it'll still be delicious—just slightly brighter.
Why is my masa dough too dry or sticky?
Adjust with 1 tbsp water at a time if too dry, or 1 tsp masa harina if too sticky. The ideal dough should hold together when pressed but not be gluey. For extra insurance, use a digital scale to measure portions—4 oz per tamale ensures consistency.
Can I substitute lard for another fat?
Vegetable shortening works in a pinch, but it lacks flavor. For best texture, use butter (melted) or vegetable lard. If avoiding animal fats, try coconut oil, though the masa may be slightly less tender. The key is 0.5 cup total fat—don't skip it!
How do I keep the husks from sticking?
Brush husks with melted lard before filling for crispiness. Keep a bowl of warm water nearby while working—they dry out fast! Also, ensure the steamer has 1 inch of space between tamales and the water level below.