Chicken and Chorizo Tamales


Tamales 101

Published by Ten Speed Press

Chicken and Chorizo Tamales
This image courtesy of Sarah Remington


Makes18 tamales

Cooking MethodSauteeing, Steaming


Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free


Taste and TextureHot & Spicy, Meaty, Savory


  • 1 1/2 pounds ground chicken
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 tomato, chopped
  • 3 cloves garlic, minced
  • 1 pound pork or beef chorizo
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 bunch cilantro, finely chopped
  • 3 to 4 1/2 cups Basic Fresh Masa 


  1. In a skillet over medium heat, lightly brown the chicken in the olive oil for 15 minutes. Add the onion, tomato, and garlic and cook for 2 to 3 minutes. Add the raw chorizo, cumin, oregano, thyme, and pepper, stir to combine, and cook for an additional 15 minutes, mixing and incorporating the chorizo as it cooks. Add the cilantro and cook for a final 2 to 3 minutes. Place in a bowl and allow to cool.

  2. Assemble the tamales, using 1/4 cup masa and 1/4 cup filling for each tamale. Transfer to a steamer and steam for 55 minutes.


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