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–+ servings
Minced Chicken and Sweetcorn Tamalitos

Minced Chicken and Sweetcorn Tamalitos

Jane Simpson
Inspired by traditional Latin American tamales, these Minced Chicken and Sweetcorn Tamalitos bring a vibrant combination of flavors and textures. The dish uses fresh corn and flavorful minced chicken wrapped in corn husks, delivering a moist and tender bite with every serving. Whether enjoyed as a main course or a snack, these tamalitos celebrate the comforting essence of home-cooked tradition.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Latin American / Caribbean
Servings 6 tamalitos
Calories 430 kcal

Equipment

Large mixing bowl
Blender or Food Processor
Steamer pot or large stockpot with a steaming rack
Wooden spoon
Kitchen twine

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
  • bowl of fresh chicken broth½ cup chicken stock (chicken broth or chicken bouillon) - Preferably homemade or low-sodium
  • unsalted butter⅓ cup unsalted butter - Melted and slightly cooled
  • Baking powder, chemical leavening agent in a wooden bowl1 teaspoon baking powder
  • wooden bowl of salt1 teaspoon salt

For the filling

  • Vegetable oil1 tablespoon vegetable oil
  • Chicken mince1 pound ground chicken (minced chicken) - Preferably dark meat for more flavor
  • Ripe yellow onion on a white background1 small onion - Finely diced
  • garlic2 cloves garlic - Minced
  • ground cumin1 teaspoon cumin - ground
  • Sweet pepper red paprika powder in wooden bowl over white½ teaspoon smoked paprika
  • bowl of fresh chicken broth½ 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

Calories: 430kcalCarbohydrates: 45gProtein: 20gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 93mgSodium: 664mgPotassium: 731mgFiber: 4gSugar: 5gVitamin A: 619IUVitamin C: 6mgCalcium: 110mgIron: 4mg
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