Miguel's Baja Grill Chicken Tamales


  • 1 lbs corn flour
  • 9 oz lard
  • 1 tsp salt
  • 2 oz cooked, shredded chicken
  • 1 tsp granulated sugar
  • 1 quart warm water
  • 11 oz tomatoes
  • 2 cloves garlic
  • 2 oz onion
  • 3 chile serranos
  • 1/2 cup canola oil
  • 12 corn husks


Soak the corn husks in room temperature water for 45 minutes. Pat dry.

Stir together flour, sugar, and salt. Slowly add to the warm water. Hand mix until dough becomes stiff. Divide dough into 12 balls.

In blender, blend tomatoes, garlic, onions and chiles.

Sauté sauce in the canola oil over medium heat.

Add chicken to sauce and simmer until heated thoroughly.

Shape each dough ball into a boat shape and place on husk. Fill boat with mix. Pinch closed and then wrap completely in husk. Repeat for all twelve husks.

Steam for 45 minutes.

Makes 6

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