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Chicken Tamales with Peruvian Sun Seasoning


For the Masa:

  • 3 cups masa harina (corn flour)

  • 2 cups chicken broth (plus more as needed)

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup lard or vegetable shortening, softened

For the Filling:

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 cups cooked, shredded chicken

  • 1/2 cup diced tomatoes (canned or fresh)

  • 2 tablespoons Peruvian Sun seasoning

  • 1/2 cup chicken broth

  • Salt and pepper to taste

For Assembling and Cooking:

  • 20-25 dried corn husks, soaked in warm water for at least 30 minutes

  • Kitchen twine or strips of corn husk for tying (optional)


Prepare the Masa:

  • In a large bowl, mix the masa harina, baking powder, and salt.

  • In a separate bowl, beat the lard or shortening until fluffy.

  • Gradually add the masa harina mixture to the lard, beating well after each addition.

  • Add the chicken broth, a little at a time, until the dough is soft and pliable. The masa should be spreadable but not too wet. If it’s too dry, add more chicken broth as needed.

Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat.

  • Add the chopped onion and cook until softened, about 5 minutes.

  • Add the minced garlic and cook for another minute.

  • Stir in the shredded chicken, diced tomatoes, Peruvian Sun seasoning, and chicken broth.

  • Simmer for about 10 minutes until the flavors meld and the mixture is slightly thickened.

  • Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.

Assemble the Tamales:

  • Drain the soaked corn husks and pat them dry.

  • Take a corn husk and spread about 2-3 tablespoons of the masa dough onto the center, spreading it out into a thin layer.

  • Place a tablespoon of the chicken filling in the center of the masa.

  • Fold the sides of the corn husk over the filling, then fold the bottom up and tie with kitchen twine or a strip of corn husk to secure (if desired). Repeat with the remaining husks, masa, and filling.

Steam the Tamales:

  • Place a steamer basket in a large pot filled with water, making sure the water does not touch the bottom of the basket.

  • Stand the tamales upright in the steamer basket, open ends up.

  • Cover the tamales with a damp kitchen towel and the pot lid.

  • Bring the water to a boil, then reduce to a simmer. Steam the tamales for about 1.5 to 2 hours, adding more water to the pot as needed to keep the steam going.

  • The tamales are done when the masa pulls away from the husk easily.


  • Let the tamales rest for a few minutes before serving.

  • Serve hot, with your favorite salsa, sour cream, or guacamole.

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