Tamales Tapatios (Roasted Tomato, Chicken and Poblano Tamales)

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These tamales, with a filling of roasted tomato, chickenhearted and poblanos, besides spell by the sanction of tamales tapatíos, and travel from the authorities of Jalisco successful cardinal Mexico — location of galore symbols of Mexican cuisine and culture, specified arsenic tequila and mariachis. (Anything that comes from this authorities gets the nickname of Tapatío.) And though delicious dishes from Jalisco, specified arsenic birria oregon pozole rojo, person go portion of the American nutrient landscape, this benignant of tamales has remained a hidden gem. The filling is satisfying and flavorful, with a roasted herb condiment that packs a briny punch with the summation of capers, olives and vigor from the poblanos — each mixed with the chicken. The cardinal to making superlative tamales is to whip the masa until it’s airy and fluffy, which volition effect successful airy, delicate filling.

It’s important to person a delicious filling that tin basal connected its own. You volition astir apt person leftover filling, which you tin tuck into a lukewarm maize tortilla and devour arsenic a taco, torta oregon quesadilla, oregon service alongside atom and beans.

The steamed tamales tin beryllium good wrapped and refrigerated for up to 4 days; oregon frozen for up to 3 months. To reheat: Steam refrigerated tamales for astir 20 minutes, and frozen ones for astir 45 minutes.

Masa harina tin beryllium recovered astatine Latin markets, well-stocked supermarkets and online. Corn husks tin beryllium recovered astatine Latin markets and online. Mexican crema tin beryllium recovered astatine Latin markets and well-stocked supermarkets.

From James Beard award-winning tv big and cookbook writer Pati Jinich.

Ingredients

measuring cup

Servings: 12-15 (makes 24 to 30 tamales)

For the maize husks and masa

30 to 36 dried agelong maize husks (see NOTES)
3 1/2 cups (480 grams/14 3/4 ounces) masa harina
2 teaspoons baking powder
1/2 spoon good salt
1 cupful (185 grams/6 1/2 ounces) rootlike shortening (may besides usage lard oregon unsalted butter)
3 1/4 cups (780 milliliters) chickenhearted broth, divided

For the filling

3 poblano chile peppers
1 lb (454 grams) ripe Roma tomatoes (4 to 5 medium) oregon 1 (14.5-ounce/411-gram) tin fire-roasted tomatoes with their juices
2 tablespoons rootlike oil
1/2 cupful (55 grams) chopped achromatic onion
2 cloves garlic, minced oregon finely grated
1/4 spoon crushed cumin
4 full cloves, stemmed and crushed
1/4 spoon good salt
1/2 cupful (80 grams) chopped pimento-stuffed manzanilla olives
1/4 cupful (30 grams) drained capers, chopped
3 cups (340 to 400 grams/12 to 14 ounces) shredded cooked chickenhearted (see related look oregon usage a store-bought rotisserie chicken)

For serving

Salsa Roja (see related recipes) oregon your favourite salsa
Cooked beans (see related recipes)
Mexican crema oregon sour cream

Nutritional Facts

Per serving (2 tamales), based connected 15

Calories
309
Fat
18 g
Saturated Fat
6 g
Carbohydrates
28 g
Sodium
359 mg
Cholesterol
24 mg
Protein
10 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From James Beard award-winning tv big and cookbook writer Pati Jinich.

Tested by Olga Massov and Anna Rodriguez.

Published December 12, 2022

Updated March 17, 2026