Honey Tamale with Lime Chili Chicken

Honey Tamale with Lime Chili Chicken

YIELD: Makes 2 servings


2 T - canola oil

4 oz. - chicken thigh meat

1/4 cup - chicken stock

1 T - lime juice

1 tsp. - tajin

1/8 tsp. - Mexican oregano

1/2 cup - salsa roja

4 - corn husks, soaked in cold water

1/8 tsp. - kosher salt

1/2 cup - water, lukewarm

3/4 cup - Masa Harina

3 T - honey

2 T - lard

1/8 tsp. - baking powder

2 T - poblano chilies, finely diced

2 T - queso fresco


Cook the chicken in a sauté pan until done, 165°F.

Deglaze the pan with stock and lime juice, tajin, and continue cooking.

Add the oregano and cook for an additional 5 minutes.

Shred the chicken meat. Return all items to the pan, and add the salsa roja, simmering for an additional 5 minutes.

In a bowl, add the water to the masa harina, as needed to form soft dough.

Whisk lard, baking powder, and salt until light and fluffy.

Fold in chilies and cheese.

Divide masa and chicken evenly between the corn husks.

Spread 2 T of masa in each corn husk and place 2 T of the chicken filling. Fold each side of the corn husk to the middle to form a tamale.

Steam until done, about 30 minutes.

Recipe developed by Chef Wook Kang for the National Honey Board.