20-Min Tamale & Atole Bowl
Steamed masa pillows with shredded chicken wrapped in corn husks, served in a warm chocolate-cinnamon atole broth. A comforting weeknight riff on the Mexican classic—no hours of wrapping required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 22g
Ingredients
- 2 cups rotisserie chicken, shredded
- 2 cups masa harina (corn flour)
- 4 cups chicken broth
- 2 tbsp unsweetened cocoa powder
- 1 whole cinnamon stick (or 0.5 tsp ground cinnamon)
- 8 whole corn husks (dried)
- 1 tsp baking powder
Instructions
- 1
Soak corn husks in warm water for 5 minutes to soften them, then drain.
- 2
Mix masa harina, 0.5 cup broth, 1 tsp salt, 0.5 tsp pepper, and baking powder until you have a thick dough.
- 3
Spread 2 tbsp masa onto each corn husk, add 2 tbsp shredded chicken in the center, fold the husk closed.
- 4
Pour remaining 3.5 cups broth into a large pot, add cocoa powder and cinnamon stick, bring to a simmer.
- 5
Carefully place wrapped tamales upright (seam side up) in the simmering broth, cover, and cook 8 minutes.
- 6
Ladle 2–3 tamales into each bowl with the warm atole broth. Remove cinnamon stick before serving.
Tools you’ll need
- large pot with lid
- wooden spoon
- shallow bowl
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