Melissa Veytia

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Tamal Ring Stuffed with Chicken

40 mins
1h 35 mins
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Are you tired of the typical tamales? This Tamale Ring Stuffed with Chicken gives a twist to the typical recipe, it is an easy way to eat Tamales and very rich. Mexican Tamales can be made sweet or salty and wrapped in a banana or corn leaf; they are steamed. You can share this recipe filled with green sauce, rajas and chicken with your whole family in a practical way.
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12 portions
  • 2 tablespoons oil, divided
  • 1 kilo green tomato
  • 7 serrano peppers
  • 1 clove garlic
  • 1/4 onions
  • 2 cups chicken soup
  • 1 twig fresh coriander
  • 2 tablespoons oil, for the filling
  • 1/2 onions, filleted, for the filling
  • 1 tablespoon garlic, Finely chopped, for the filling
  • 1 cup poblano pepper, cut into slices, for the filling
  • 1/4 cups corn grain, for the filling
  • 1 1/2 cups chicken, cooked and shredded, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling
  • 250 grams lard, for the masa or dough
  • to taste chicken soup, for the masa or dough
  • 750 grams Corn masa mix for tamales, for the masa or dough
  • 1 tablespoon baking soda, for the masa or dough
  • 1 tablespoon salt, for the masa or dough
  • enough totomoxtle leaves
  • enough Water, hot
  • to taste sour cream, for serving
  • to taste fresh cheese, for serving
  • to taste corn grain, for serving
  • to taste fresh coriander, For presenting


For the sauce, in a pot heat a tablespoon of oil and fry the tomatoes together with the chili, garlic, onion for 5 minutes or until the tomatoes are slightly soft.
Pour the chicken broth, add the cilantro and cook for 15 minutes. Cool lightly and blend until a smooth sauce is obtained.
Heat the other tablespoon of oil in a saucepan over medium heat and fry the sauce for about 10 minutes, season with salt and pepper. Chill
For the filling, heat over medium heat two tablespoons of oil in a pan and add the onion, add the garlic, the rajas, the corn kernels and the chicken, cook for about 5 minutes and season with salt and pepper to your taste. Chill
For the dough: whisk the butter until it whitens and add little by little the chicken stock, the tamale flour, the baking powder and the salt, continue beating until it has a smooth and homogeneous dough.
Soak the tamale leaves in hot water for about 10 minutes or until they soften.
In a ring mold previously greased and floured, place a little of the tamale dough, filling the mold halfway. Form a groove with the help of a spoon and add a little sauce and filling, cover with more sauce and finish stuffing the mold to the top with the rest of the dough. Cover with corn husks and aluminum foil.
Cook in a bain-marie over medium heat for 1 hour or until cooked.
Release from the mold and decorate with cream, fresh cheese, corn and cilantro.


On an extended dish, decorated with cream, corn, cheese and cilantro.


The sauce should be thick, so that it does not affect the preparation of the tamale. Remember that when steaming the flavor of the salt is reduced, therefore, it is better to slightly salt the tamale dough.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (9)
Marisol Diaz Alba
06/10/2020 14:54:58
Me encantó y a mi esposo también, gracias
Sara Garcia
29/06/2020 06:31:18
Muy práctica y deliciosa..
Judy Fisher
12/12/2019 18:04:11
would like to know how much flour and broth to use.
Maria Alonso
28/11/2019 15:38:55
Quasi saber si puedo poner este plato en el horno en vez de en la estufa?
Nop Karla Millan
21/11/2019 21:58:49
Hola buen día Ando en cetosis pero esta exquisita la receta. Además de que se ve sencilla. Quisiera saber si es posible reemplazar la harina de tamal x harina de almendras?
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