20-Min Colombian Tamales with Chicken
Steamed corn masa parcels with savory chicken filling, wrapped and cooked in banana leaves. A weeknight shortcut using store-bought masa that tastes like the real thing.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 18g
Ingredients
- 2 cups prepared corn masa for tamales
- 1.5 cups cooked shredded chicken
- 8 leaves banana leaves, thawed
- ½ cup diced onion
- ¼ cup raisins
- ¼ cup sliced green olives
Instructions
- 1
Stir onion, raisins, and olives into the shredded chicken until evenly mixed.
- 2
Lay a banana leaf flat. Spread 3 tbsp masa down the center in a 3-inch strip.
- 3
Add 2 tbsp chicken mixture on top of the masa, then fold the leaf to enclose.
- 4
Repeat with remaining leaves, masa, and filling until you have 8 tamales.
- 5
Stand tamales upright (folded-side up) in a pot with 1 inch of water on the bottom. Cover tightly.
- 6
Steam over medium-high heat for 12–15 minutes until masa is set and pulls cleanly from leaf.
Tools you’ll need
- large pot with tight-fitting lid
- cutting board
- spoon for stirring and spreading
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