Tamalitos are smaller tamales — same corn-husk-steamed format, more manageable size. This version uses ground chicken mixed with cumin and smoked paprika, folded into a masa dough that gets extra moisture and a gentle sweetness from blended fresh corn. They take real time to put together, but one batch makes six solid portions that reheat well all week.
Before you start
The two things that actually determine whether these work are dough consistency and husk prep. The masa needs to be thick enough to hold its shape when spread — if it slides off the husk or feels wet, your tamalitos will fall apart during steaming. Add masa harina a tablespoon at a time until the dough holds a soft ball without sticking to your hands. On the husks: thirty minutes in warm water is the minimum, but if your husks are thick or old, give them forty-five. A husk that tears when you try to fold it will leak filling into the steamer. Pat them dry before spreading the dough — excess water on the husk surface makes the masa slide.
What can go wrong
- Dough cracks when folding: The masa dried out while you were assembling. Keep the bowl covered with a damp cloth between batches. If it has already stiffened, work in a teaspoon of chicken broth at a time until pliable again.
- Filling is watery: The chicken released liquid during simmering and you didn’t reduce it off. After the five-minute simmer, turn the heat up briefly and cook until no visible liquid pools in the pan. Wet filling makes soggy dough.
- Tamalitos stick together in the steamer: They need space for steam to circulate. Stand them upright, open end up, and leave a finger-width gap between each one. Laying them flat and stacking them traps steam and leads to uneven cooking.
- Center is still raw after an hour: Your steamer ran low on water and the temperature dropped. Check the water level at the thirty-minute mark and top up with boiling water — adding cold water stalls the steam. Ground chicken must reach 165°F (74°C) internally; use an instant-read thermometer through the husk into the center.
- Husks burn or scorch: The water level in the pot dropped too far and the husks at the bottom touched the hot base. Keep at least an inch of water below the steaming rack at all times.
Make-ahead notes
Assembled, uncooked tamalitos can be wrapped tightly in plastic and refrigerated for up to 24 hours before steaming — useful if you want to spread the prep across two evenings. Once steamed and cooled, store them in an airtight container in the fridge for up to four days. Skip the garnish — not worth the extra dish — and just reheat straight from the container. For reheating, a steamer basket over simmering water for eight to ten minutes gives the best texture; a microwave works but softens the husk and can make the dough slightly gummy, so unwrap before microwaving and cover with a damp paper towel for two minutes. To freeze, wrap each cooled tamalito individually in foil, then bag them — they keep for up to three months. Steam from frozen for twenty to twenty-five minutes, or thaw overnight in the fridge and reheat for the standard eight to ten minutes.
Minced Chicken and Sweetcorn Tamalitos
Equipment
Ingredients
For the tamalito dough
- 3 cups sweetcorn kernels - Fresh, preferably from 3-4 ears of corn
- 2 cups masa harina - Traditional corn flour for making tamales
½ cup chicken stock (chicken broth or chicken bouillon) - Preferably homemade or low-sodium
⅓ cup unsalted butter - Melted and slightly cooled
1 teaspoon baking powder
1 teaspoon salt
For the filling
1 tablespoon vegetable oil
1 pound ground chicken (minced chicken) - Preferably dark meat for more flavor
1 small onion - Finely diced
2 cloves garlic - Minced
1 teaspoon cumin - ground
½ teaspoon smoked paprika- ½ cup chicken stock (chicken broth or chicken bouillon) - To keep the filling moist
- 12 pieces dried corn husks - Soaked in warm water for 30 minutes
Instructions
Prepare the dough:
- In a blender or food processor, blend the fresh sweetcorn kernels until a smooth yet slightly coarse texture forms. Transfer to a large mixing bowl.
- Add the masa harina, chicken broth, melted butter, baking powder, and salt. Mix until well combined and a thick, pliable dough forms. Set aside.
Prepare the filling:
- Heat vegetable oil in a skillet over medium heat. Add the onion and sauté until translucent. Stir in the minced garlic, cumin, and smoked paprika.
- Add the minced chicken and cook until browned, breaking it apart with a spoon. Pour in the chicken broth, lower the heat, and simmer for 5 minutes until slightly reduced.
Assemble the tamalitos:
- Drain the soaked corn husks and pat them dry. Spread 2 tablespoons of dough onto the wide part of each husk, leaving room at the edges.
- Add 1-2 tablespoons of the chicken mixture on top. Fold the sides of the husk inward, then fold the bottom up, securing with kitchen twine.
- Steam the tamalitos in a steamer pot for 60 minutes over medium heat. They are ready when the dough easily pulls away from the husk.
Notes
- Serve warm with salsa or a side of fresh avocado.
- Try using a mix of white and yellow corn for a more vibrant color.
Nutrition
Common questions
Can I use canned or frozen corn instead of fresh?
Yes, both work. Drain canned corn thoroughly before blending — excess liquid will throw off the dough consistency. Frozen corn should be thawed and patted dry for the same reason.
Can I make the filling ahead and refrigerate it overnight?
Yes, and it actually helps. The spices settle into the chicken more fully after a night in the fridge. Store it in a sealed container for up to two days, then bring it to room temperature before assembling so it doesn’t stiffen the dough on contact.
How do I know when the tamalitos are fully cooked?
The dough should pull cleanly away from the husk when you peel it back — if it sticks, they need more time. For certainty, probe the center with an instant-read thermometer; ground chicken must reach 165°F (74°C) before serving.
Can I double the batch without any changes?
You can double the ingredients without adjusting ratios. The main constraint is steamer capacity — overcrowding prevents even cooking, so work in two rounds rather than cramming everything in at once.
More mince recipes to try
- Colombian Chicken Cheese Empanadas
- Venezuelan Beef Hallacas Wraps
- Puerto Rican Pork Pasteles
- Andean Chicken Potato Locro
