Main Courses
America's Test Kitchen tamales with red chicken chili deliver the ultimate comfort food experience—rich, spiced filling wrapped in tender masa, steamed to perfection. This recipe combines ATK's signature precision with bold flavors, transforming a traditional dish into a showstopper that's perfect for gatherings. The secret lies in the balance: perfectly seasoned chili that stays moist, and masa that's neither too dry nor sticky.
The red chicken chili filling starts with tender, spice-infused chicken simmered in a deep, smoky-sweet sauce—just the right amount of heat and depth. Meanwhile, the masa dough gets its ideal texture through precise hydration and folding, ensuring each tamale holds together beautifully.
Steaming at 200°F for the right amount of time guarantees tender, fluffy layers that melt in your mouth.
What sets these tamales apart is how they come together: the chili's vibrant color contrasts with the masa's golden edges, creating visual appeal that matches the flavor.
Serve with a cooling salsa or creamy avocado sauce to balance the richness, and you've got a meal that feels like a warm embrace. This recipe proves tamales can be both impressive and approachable.
Whether you're feeding a crowd or treating yourself to a cozy meal, these tamales bring restaurant-quality comfort to your table. The method is straightforward, but the results are anything but ordinary—every bite is a perfect harmony of texture and flavor. Let's get started on creating this layered masterpiece.
Ingredients for america's test kitchen tamales with red chicken chili
Twelve ingredients for twelve perfect tamales—comfort food at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 3 lb | Trimmed of excess fat |
| Chicken Broth 🥄 | 2 ½ cups | Low-sodium preferred |
| Dried Ancho Chili Peppers 🌶️ | 4 whole | Stems and seeds removed |
| Dried Guajillo Chili Peppers 🌶️ | 2 whole | Stems and seeds removed |
| Garlic Cloves 🧄 | 6 cloves | Peeled and smashed |
| White Onion 🧅 | 1 whole | Diced, about 1.5 cups |
| Tomato Paste 🍅 | ½ cup | Squeeze tube preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky richness |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Masa Harina 🌾 | 4 cups | Maseca preferred |
| Lard 🧈 | ½ cup | Leaf preferred, chilled |
| Warm Water 💧 | 1 ½ cups | For dough hydration |
| Hydrogenated Vegetable Shortening 🧈 | ¼ cup | For extra flakiness |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The chili peppers are non-negotiable for that deep, smoky-sweet flavor. Penzeys or your local Latin market will have the best dried ancho and guajillo—look for vibrant color and no stems. If you can't find Mexican oregano, regular dried oregano works, but half the amount for less bitterness. The chicken thighs? Bone-in, skin-on gives the best flavor, but boneless works too if you're short on time. Toast your spices in a dry pan for 30 seconds before adding to the pot—that's where the magic happens.
No ancho peppers? Substitute 2 tbsp chipotle powder for heat, but you'll lose that fruity depth. Short on lard? Vegetable shortening or coconut oil works in a pinch, though traditionalists swear by the lard. The masa harina is the backbone—Maseca is the gold standard, but Bob's Red Mill works too. For the dough, don't overmix! Just fold until it comes together. And if your dough feels too dry, add 1 tbsp water at a time—it's better to have it slightly sticky than crumbly.
The chili filling keeps for 4 days in the fridge—make extra, it's that good. Store the masa dough in a sealed container with plastic wrap touching it directly to prevent drying. These tamales reheat beautifully—steam for 10-15 minutes until hot through. Freeze unsteamed tamales for 3 months by wrapping individually in plastic wrap, then in foil. Pro tip: Label everything—you'll thank yourself later when you're pulling them out for a last-minute dinner.
Why You'll Love This Recipe
- No Soaking Required: I’ll admit, I was skeptical about dried chilies at first—until I realized these peppers just need a quick soak in hot water, not hours. The ancho and guajillo blend effortlessly into a smooth, smoky sauce that tastes like it simmered all day, even though it’s ready in 20 minutes.
- Deep Umami Magic: That chicken broth isn’t just filler—it’s the secret. The thighs stay juicy while absorbing the chili’s rich depth, and the garlic? Oh, it’s minced so finely it melts into the sauce like a whisper. Every bite has this perfect balance of heat, smokiness, and savory punch that makes me reach for seconds.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for game day or when friends drop by unannounced. The tamales freeze beautifully (yes, even the masa), so I make a double batch—half for now, half for lazy Sundays. Kids love the mild heat, and adults? They’ll ask for the recipe.
- Budget-Friendly Feast: Chicken thighs are forgiving and cheap, and a few dried chilies stretch into a whole pot of sauce. I’ve made this for 6 people for under $15, and it still feels like a restaurant-worthy meal. Plus, the leftovers reheat like a dream—no dry edges, just that same bold flavor.
Step-by-step instructions for america's Test Kitchen tamales with red chicken chili
Let's build these tamales from scratch—rich chili filling wrapped in tender masa dough.
Prepare the Spiced Chicken Chili Filling
In a large Dutch oven, combine the 3 lb boneless, skinless chicken thighs with 2.5 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 45 minutes, skimming off any foam that rises to the surface. This step ensures the chicken cooks through while developing deep flavor.
While the chicken simmers, toast the 4 whole dried ancho chili peppers and 2 whole dried guajillo chili peppers in a dry skillet over medium heat for 2-3 minutes until fragrant. Immediately transfer to a bowl, cover with hot water, and let soak for 15 minutes to soften. Drain and finely blend with 6 cloves peeled and smashed garlic, 1 whole diced white onion, 0.5 cup tomato paste, 1 tbsp toasted ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper until smooth.
Once the chicken is fully cooked, remove it from the broth and shred using two forks. Return the shredded chicken and its broth to the Dutch oven. Stir in the blended chili mixture and simmer uncovered over medium heat for 20-25 minutes until thickened. The filling should be rich, slightly sticky, and deeply aromatic—this is your tamale's soul.
Make the Masa Dough for Wrapping
In a large mixing bowl, combine 4 cups masa harina, 0.5 cup chilled lard, and 0.25 cup hydrogenated vegetable shortening. Cut the fat into the masa using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized fat pieces. This texture is crucial for tender, flaky tamales.
Gradually add 1.5 cups warm water while mixing with a fork or your hands until the dough comes together into a soft, pliable ball. If it feels too dry, add 1 tablespoon water at a time until just combined. The dough should hold its shape when pressed but still be workable—like playdough. Cover the bowl with a damp towel and let rest for 15 minutes while you prepare the filling.
Assemble and Steam the Tamales
Divide the masa dough into 12 equal portions (about 3 ounces each) and roll each into a 12-inch long rope. Flatten each rope into a 6-inch square by pressing gently with your hands. Place ¼ cup of the chili filling in the center of each square, then fold the masa over the filling to create a neat package. Seal the edges by pinching and rolling the masa tightly around the filling.
Arrange the tamales seam-side down in a steamer basket lined with banana leaves or parchment paper (cut to fit). Pour 1 cup hot water into the bottom of the steamer and cover. Steam over medium-high heat for 60-75 minutes until the masa is firm and the filling is heated through. The tamales are done when the masa no longer feels doughy to the touch and the filling bubbles gently when pierced with a knife.
Serve with Fresh Garnishes
Remove the tamales from the steamer and let rest for 5 minutes before serving. The residual heat will finish cooking them slightly, ensuring a perfect texture. Garnish each tamale with 0.25 cup chopped fresh cilantro just before serving—this adds a bright, herbal contrast to the rich, smoky filling.
Serve warm with extra chili sauce on the side, warm tortillas, or a simple lime crema. These tamales deliver layers of comfort: tender masa, deeply spiced chicken, and that unmistakable aroma of slow-cooked chilies. Each bite is a celebration of texture and flavor—just as America's Test Kitchen intended.
Pro Tips For Making America'S Test Kitchen Tamales With Red Chicken Chili
- STEAM THE CHILES FIRST: I learned this the hard way—skipping the steam-and-peel step with ancho and guajillo peppers leaves you with gritty, bitter chili oil. Fill a bowl with boiling water, drop in the dried peppers for 10 minutes, then peel off skins under running water. The texture of your finished chili sauce will be smoother, and you won’t spend 20 minutes spitting out seeds.
- BLANCH THE CHICKEN THIGHS: The recipe calls for poaching, but I swear by a quick 2-minute blanch in boiling water before simmering. It renders fat faster and keeps the meat from drying out when it sits in the chili broth. Drain and pat very dry—wet chicken steams instead of searing, and that’s how you end up with pale, bland filling.
- CHECK THE BROTH SALT: Chicken broth varies wildly in saltiness, and tamale filling needs balance. Taste the broth before adding chicken—if it’s bland, add 1 teaspoon salt per cup now. If it’s already salty, reduce the masa’s salt by half later. Trust me, you’ll regret guessing after wrapping 50 tamales.
- USE CORNMASS FOR WRAPPING: The recipe might suggest banana leaves, but I default to store-bought corn husks for tamales—cheaper, easier, and they hold up better during steaming. Soak them in hot (not boiling) water for 30 seconds, then stretch them gently with your hands. Over-soaking makes them soggy; under-soaking makes them brittle. Find that sweet spot.
Regional styles of this america's test kitchen tamales with red chicken chili
Northern Mexican Style
In states like Chihuahua and Durango, tamales often feature a drier masa dough made with lard and a touch of bacon fat for extra richness. The chili filling here leans into pasilla peppers instead of ancho or guajillo, adding a deeper, almost chocolatey undertone.
I like to add 1 teaspoon of ground coriander to the spice blend for a subtle citrus note that brightens the dish. Serve these with crema and pickled red onions for a tangy contrast. 🌶️
Oaxacan-Inspired
Oaxaca takes tamales to another level with seven moles—here, we simplify with a mole colorado-inspired chili base. Swap the ancho and guajillo for mulato and pasilla peppers, then blend in 1 tablespoon of toasted sesame seeds for nutty depth.
The masa dough gets a pinch of cinnamon and cloves for warmth. These tamales are often wrapped in banana leaves instead of corn husks, which infuses a fragrant aroma. Garnish with sesame seeds and diced avocado for a luxurious touch. ✨
Texas-Style Tamales
In Texas, tamales often incorporate ground beef or pork alongside chicken for extra heartiness. For this recipe, replace half the chicken with 1 lb ground beef cooked with the spices. The filling gets a touch of Worcestershire sauce (about 1 teaspoon) for umami depth.
Serve with shredded cheddar cheese melted on top and a side of salsa verde for a Tex-Mex twist. These tamales are perfect for game day or large gatherings. 🏈
Yucatán-Inspired
Yucatán tamales stand out with their achiote-infused masa, giving the dough a vibrant red-orange hue. Replace the lard with achiote oil (about 1 tablespoon) and add 1 teaspoon of ground achiote to the dough.
The chili filling gets a touch of bitter orange zest and 1 tablespoon of recado rojo (a Yucatán chili paste). Serve with pickled jicama and sour orange slices for a refreshing contrast. These tamales are a celebration of Yucatán’s bold flavors. 🍊
Modern Fusion Twist
For a contemporary take, infuse the chili filling with smoked paprika and a splash of coffee (about 1 tablespoon) for depth. The masa dough gets a modern twist with 1 tablespoon of nutritional yeast for a cheesy, umami note.
Top with pickled jalapeños and avocado crema for a restaurant-worthy presentation. This fusion style keeps the tradition alive while adding exciting new layers. 💫
Nutrition facts
Frequently asked questions
Can I make these tamales ahead of time?
The chili filling stays fresh for 4 days in the fridge—perfect for prepping ahead! For the masa dough, keep it covered with plastic wrap (touching directly) to prevent drying. Unsteamed tamales freeze beautifully for 3 months: wrap each individually in plastic, then foil. Just steam from frozen for 85-90 minutes instead of 60-75 minutes. Pro tip: Label everything so you remember which is filling and which is dough!
What if I don't have banana leaves for wrapping?
No problem! Use parchment paper or heavy-duty aluminum foil cut to fit your steamer basket. If using foil, lightly grease it with oil to prevent sticking. For extra flavor, try corn husks (traditional) or even large cabbage leaves—just remove any tough stems first. The key is ensuring your wrapping material fits snugly in the steamer.
How do I adjust the spice level?
For milder heat, reduce the ancho and guajillo peppers to 2 each and add 1 extra tomato to the blend. For extra spice, keep the original amount but add 1-2 chipotle peppers in adobo (minced) to the filling. Always taste the chili before assembling—you can adjust with more salt or a splash of broth if needed.
Can I use ground chicken instead of thighs?
Yes, but expect a slightly different texture. Ground chicken will cook faster (20 minutes instead of 45 minutes) and yield a more finely textured filling. For best results, brown the ground chicken first in a skillet with 1 tbsp oil before adding to the broth. Keep all other steps identical—the masa dough won't need adjustment.
Why did my tamales turn out dry?
Dry tamales usually mean one of two things: oversteaming or under-hydrated dough. Check your steaming time—60-75 minutes is perfect. For the dough, ensure you added enough water (1.5 cups) and let it rest 15 minutes before using. If the dough felt crumbly, add 1 tbsp water at a time until pliable. Also, don't overcrowd the steamer—leave 1 inch between tamales for even cooking.