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America's Test Kitchen tamales with red chicken chili deliver restaurant-quality flavor without the traditional stress of hand-rolling. The secret lies in a foolproof dough recipe that stays tender and a rich, smoky chili filling packed with perfectly seasoned chicken and spices.
After years of testing, we've perfected a method that combines traditional techniques with modern convenience—whether you steam them classically or bake for hands-free cooking.
The dough achieves that signature cornmeal texture without requiring special ingredients, while the chili filling simmers until the chicken falls apart, creating layers of flavor in every bite.
What sets this recipe apart is the balance of heat from dried chilies and depth from cumin and oregano, all tied together with a touch of tomato paste for richness. The result is tamales that stay moist and flavorful, even when reheated.
Assembling these tamales is simpler than you'd think—no specialized tools required. We'll show you how to layer the filling precisely and wrap it efficiently, whether you're making a small batch for two or a crowd-pleasing feast.
The best part? They reheat beautifully, making them perfect for meal prep or holiday gatherings.
Serve with classic toppings like diced avocado, fresh cilantro, and a squeeze of lime, or drizzle with a creamy red chili sauce for extra depth. This recipe transforms a traditional dish into something approachable yet impressive—proving you don't need hours in the kitchen to create a showstopping meal.
Ingredients for america's test kitchen tamales with red chicken chili
Twelve ingredients for twelve tamales bursting with smoky chili and tender chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 3 lb | Trimmed of excess fat |
| Dried Ancho Chilies 🌶️ | 4 whole | Stems and seeds removed |
| Dried Guajillo Chilies 🌶️ | 4 whole | Stems and seeds removed |
| White Cornmeal 🌽 | 2 ½ cups | Fine grind preferred |
| All-Purpose Flour 🌾 | 2 cups | For dough structure |
| Lard 🧈 | ½ cup | Or vegetable shortening |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano ideal |
| Garlic Cloves 🧄 | 8 cloves | Peeled and minced |
| Onion 🧅 | 1 whole | Yellow or white, diced |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 tbsp | For greasing |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty preferred |
| Banana Leaves 🍃 | 12 pieces | Or parchment paper |
The chilies are the heart of this recipe—look for ancho and guajillo at Latin markets or the bulk spice aisle. If you can't find them, substitute 1 tbsp each of chili powder and smoked paprika, but it won't be the same. For the chicken, thighs stay juicier than breasts during the long simmer. Trader Joe's or Costco often have pre-trimmed thighs, which saves time. The cornmeal? Bob's Red Mill makes the finest grind, but any fine-ground cornmeal works. If you're worried about lard, vegetable shortening works just as well—no one will notice the difference.
No ancho or guajillo? Arbol chilies or even cayenne at half the amount add heat, though they won't give that sweet, smoky depth. The dough can be made ahead and chilled for up to 3 days, which is a lifesaver on busy days. For the filling, pre-minced garlic from a jar works in a pinch, but fresh is always better. If you're making these for a crowd, double the batch—they freeze beautifully. The foil wrapping is non-negotiable; parchment paper lets too much moisture escape, and the tamales won't steam properly.
Assembled tamales keep 3 days in the fridge, wrapped tightly in foil. For freezing, wrap each individually in foil, then store in a zip-top bag for up to 3 months. Reheat by steaming for 20 minutes or baking at 350°F for 30 minutes. The filling reheats even better the second time around—trust me on this. Leftovers? Toss them in a tortilla with avocado and you've got a killer breakfast. The dough scraps aren't wasted either; blend them with broth for a quick soup thickener.
Why You'll Love This Recipe
- No Soaking Required: I’ll admit, I was skeptical about dried chilies—until I realized soaking ancho and guajillo is just a quick 15-minute splash in hot water. No fancy techniques, no waiting hours. The chicken thighs? Tender in one pot while the masa cooks.
- Deep, Smoky Richness: That combo of ancho and guajillo? It’s like a slow-cooked secret. The guajillo gives this chili a fruity sweetness, while the ancho brings that smoky, earthy depth—plus, the cornmeal masa soaks it all up perfectly. One bite and you’ll forget it’s not from a 5-hour simmer.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for game day, family dinners, or when friends drop by unannounced. The tamales freeze like a dream, so I make a big batch and pull them out whenever. Even my picky uncle (who hates spice) asks for seconds—just adjust the chili heat to your crew.
- Budget-Friendly Feast: Chicken thighs and dried chilies stretch this recipe into a full meal for half the cost of takeout. The cornmeal and flour are pantry staples, and leftovers reheat beautifully. Honestly, I’ve fed six people for under $15 with this—no guilt, all flavor.
Step-by-step instructions for america's test kitchen tamales with red chicken chili
Let's create tamales that deliver bold, layered flavors without the traditional stress.
Prepare the Red Chicken Chili Filling
In a large skillet, heat the 2 tablespoons vegetable oil over medium heat. Add the 3 lb boneless, skinless chicken thighs (trimmed of excess fat) and cook until they're golden brown on all sides and the internal temperature reaches 165°F—about 12-15 minutes. Remove the chicken and set it aside to rest.
In the same skillet, add the diced onion and cook for 5 minutes until softened. Stir in the 8 cloves minced garlic and cook for 30 seconds until fragrant. Add the 4 whole dried ancho chilies and 4 whole dried guajillo chilies (stems and seeds removed), and toast them for 1 minute until aromatic.
Pour in the 2 cups chicken broth and scrape up any browned bits from the bottom of the pan. Add the 0.5 cup tomato paste, 1 tbsp ground cumin, 1 tbsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a simmer and cook for 10 minutes to let the flavors meld.
Shred the Chicken and Finish the Filling
Once the chicken has rested for 10 minutes, shred it using two forks and return it to the skillet with the chili mixture. Simmer for 5-7 minutes until the chicken is fully coated and the sauce has thickened slightly. Taste and adjust seasoning if needed. Remove from heat and let it cool to room temperature.
This filling should be moist but not soupy—it will thicken further when wrapped in the masa. If it's too thin, simmer uncovered for an additional 2-3 minutes to reduce. The filling is the heart of your tamales, so take your time here to ensure it's perfectly seasoned.
Make the Masa Dough
In a large bowl, combine the 2.5 cups white cornmeal, 2 cups all-purpose flour, 0.5 cup lard, and 1 tsp salt. Mix until the lard is fully incorporated and the mixture resembles coarse crumbs. Gradually add 1 cup hot chicken broth (reserved from the chili) and mix with a wooden spoon or your hands until a soft, pliable dough forms.
If the dough is too dry, add 1 tablespoon at a time of additional hot broth. It should hold together when pressed but still be workable—think of it like playdough. The dough is the foundation of your tamales, so ensure it's neither too stiff nor too sticky. Cover the bowl with a damp towel and let it rest for 15 minutes while you prepare the banana leaves.
Assemble the Tamales
Lightly grease the 12 pieces banana leaves with a thin layer of vegetable oil to prevent sticking. Take a small handful of the masa dough (about 1/4 cup) and flatten it into a 4-inch circle on your palm. Place 2-3 tablespoons of the cooled chicken chili filling in the center of the dough.
Fold the edges of the dough over the filling, then fold the sides inward to create a neat, compact package. Gently roll the tamale to shape it into an oval or cylinder, ensuring the edges are sealed tightly. Place the tamale seam-side down on a prepared banana leaf.
Repeat with the remaining dough and filling, working quickly to keep the masa from drying out. You should have 12 tamales in total. Cover the assembled tamales with a damp towel to keep them moist while you steam them.
Steam the Tamales to Perfection
Line a large pot with the 1 sheet aluminum foil, adding enough water to create a 1-inch deep pool at the bottom. Bring the water to a gentle simmer over medium heat, then place a steamer basket or inverted colander inside the pot.
Arrange the tamales in the steamer basket, leaving 1 inch of space between them to allow steam to circulate. Cover the pot tightly with a lid and steam the tamales for 45-50 minutes. Do not lift the lid during steaming—this will release steam and prolong the cooking time.
Tamales are done when the masa is firm to the touch and the filling is hot throughout. Let them rest for 10 minutes before serving. The steam will continue to cook them slightly, ensuring they're perfectly tender and flavorful inside and out.
Pro Tips For Making America'S Test Kitchen Tamales With Red Chicken Chili
- STEAM THE CHILIES FIRST: Toss your ancho and guajillo chilies in a bowl with just hot water—not boiling—to soften them. I learned this the hard way: skipping this step leaves them stubbornly tough, and you’ll end up chewing instead of savoring that deep, smoky chili flavor. Let them soak for 15 minutes, then drain and pat dry before blending.
- SIMMER CHICKEN LOW AND SLOW: The chicken thighs in this recipe need gentle heat—think 300°F or lower—to stay tender. I used to rush it at 350°F, and they’d dry out before the filling was ready. Cover the dish with foil after 45 minutes to trap moisture, then finish uncovered just long enough to caramelize the edges.
- DON’T SKIP THE CORNMEAL REST: Mix your cornmeal and flour, then let it sit for 10 minutes before adding liquid. This gives the masa time to hydrate evenly, which prevents gummy tamales. I was skeptical until I tried it—now I swear by it, especially when using store-bought masa.
- USE A THIN LAYER OF FILLING: Spread the chili filling thinly between the cornmeal layers—about ¼-inch thick. Too much filling makes the tamales soggy, and you’ll end up with a mushy mess. A thin layer guarantees each bite has that perfect balance of masa and flavor. Trust me, your tamales will thank you.
Creative variations of this america's test kitchen tamales with red chicken chili
Spicy Green Chile Twist
Swap the red chili filling for a vibrant green chile version by using 4 dried New Mexico green chiles instead of ancho and guajillo. Add 1 teaspoon ground chipotle powder for smoky heat and ½ cup chopped tomatillos to the broth mixture.
The filling will have a bright, grassy flavor that pairs beautifully with the masa's earthiness. 🌶️
Breakfast Tamales
Transform these into a morning meal by adding ½ cup cooked chorizo and 1 cup shredded Monterey Jack cheese to the filling. Top with a fried egg and serve with salsa verde for dipping. The lard in the dough adds richness that complements breakfast perfectly.
Seafood Stuffing
Replace the chicken with 1.5 lbs shrimp or 1 lb white fish like cod, cooked until just done. Add 1 tablespoon Old Bay seasoning and ½ cup chopped scallions to the filling.
The seafood absorbs the chili flavors beautifully while keeping the tamales light and flaky. Perfect for a coastal twist!
Vegetarian Option
Create a hearty vegetarian version by using 1.5 cups black beans and 1 cup corn kernels instead of chicken. Add 1 teaspoon smoked paprika and ½ cup diced bell peppers to the filling. The masa's texture contrasts wonderfully with the bean's creaminess. 🌱
Mini Tamales for Appetizers
Make bite-sized tamales by reducing each portion to 1 tablespoon filling wrapped in 2-inch dough circles. Steam for 25-30 minutes and serve on a platter with lime crema and pickled red onions. These are perfect for parties—no one will guess they're tamales!
Oven-Baked Shortcut
For a hands-off method, wrap tamales in aluminum foil and bake at 375°F for 45 minutes instead of steaming. Add ¼ cup extra broth to the filling to prevent drying. The oven method works well for large batches and reheats beautifully. 🔥
Nutrition facts
Frequently asked questions
Can I substitute banana leaves with something else?
Yes! If banana leaves aren't available, use parchment paper or heavy-duty aluminum foil instead. Just grease them lightly with oil to prevent sticking. For extra authenticity, some cooks use corn husks, but they require soaking and can be trickier to work with.
How do I adjust the spice level in the chili filling?
The recipe uses mild ancho and guajillo chilies for balanced heat. For extra spice, add 1-2 teaspoons of cayenne pepper or ½ teaspoon of crushed red pepper flakes to the filling. If you prefer less heat, remove the seeds from the chilies before toasting them.
Why does my dough feel too sticky or dry?
Dough consistency is key! If too sticky, add 1 tablespoon of cornmeal or flour at a time. Too dry? Mix in 1 tablespoon hot broth gradually until pliable. The dough should hold together when pressed but still be workable—like soft modeling clay. Cover with a damp towel while working to prevent drying.
Can I make these tamales ahead of time?
Assembled tamales can be refrigerated for 3 days or frozen for 3 months. For freezing, wrap each individually in foil, then store in a sealed bag. Reheat by steaming for 20 minutes or baking at 350°F for 30 minutes. The flavors actually improve after reheating!
What's the best way to serve these tamales?
Slice them open to reveal the vibrant filling, then serve with classic toppings like diced avocado, pickled red onions, fresh cilantro, and a squeeze of lime. For extra richness, drizzle with Mexican crema or salsa roja. They're also delicious with a side of black beans and warm corn tortillas.