Tamal de Pollo

Salvadoran Tamal de Pollo (Chicken Tamale)

A festive Salvadoran tamale filled with shredded chicken, potatoes, chickpeas, and olives, wrapped in plantain leaves and steamed until tender. A staple for holidays and family gatherings in El Salvador.

Prep

45 min

Cook

90 min

Total

135 min

Serves

8 (makes about 8 tamales)

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) chicken thighs, bone-in, boneless can be used but bone-in gives better flavor
• •300 g (10½ oz) russet potatoes, or any starchy white potato
• •150 g (⅔ cup) cooked chickpeas, or one small can, drained
• •60 g (about 12 olives) green olives, pitted and sliced, manzanilla or Spanish-style
• •1 large white onion, quartered
• •2 cloves garlic, smashed
• •1 tsp salt, plus more to taste
• •500 g (1.1 lb) fresh masa (corn dough for tamales), or 500 g masa harina mixed with ~450 ml warm water and 1 tsp salt
• •120 g (½ cup) lard or softened butter, traditional is lard; butter is a common home substitute
• •1 tsp baking powder
• •8 large plantain leaves, cut into ~30 cm squares, banana leaves are the closest substitute; briefly pass over a flame to soften before using
• •2 L (8 cups) water, for steaming

Steps

1. 1 Place the chicken thighs in a pot with the quartered onion, smashed garlic, and 1 tsp salt. Cover with water and bring to a gentle boil. Reduce heat and simmer for 25–30 minutes, until the chicken reaches an internal temperature of 75 °C (165 °F) and is fully cooked. Remove the chicken, let it cool slightly, and shred it, discarding bones and cartilage. Reserve about 250 ml (1 cup) of the cooking broth.
2. 2 While the chicken cooks, peel the potatoes and cut them into thin rounds about 3 mm (⅛ inch) thick. Parboil them in salted water for 4–5 minutes until just barely tender; they will finish cooking inside the tamale. Drain and set aside.
3. 3 Prepare the masa: if using fresh masa, beat it with the lard (or butter) and baking powder until light and fluffy. If using masa harina, mix it with warm water and salt first, then beat in the lard and baking powder. The dough should spread easily with a spoon but not be runny; add a spoonful of the reserved chicken broth if too stiff.
4. 4 Prepare the plantain leaves: briefly pass each square over an open flame or dip in very hot water to make them pliable and prevent tearing. Pat dry.
5. 5 Assemble the tamales: lay a plantain leaf square shiny side up. Spread about 3–4 tbsp of masa in the center, leaving a border of about 3 cm around the edges. In the middle of the masa, place a layer of potato slices, then a generous spoonful of shredded chicken, a few chickpeas, and a few olive slices. Top with another small spoonful of masa to enclose the filling.
6. 6 Fold the tamale: bring one long side of the leaf over the filling, then fold the ends in, and roll the second side over to form a neat rectangular package. Tie with kitchen twine or a strip of soaked corn husk to secure. Repeat with remaining leaves and filling.
7. 7 Set up a steamer: place a rack in a large pot, add the 2 L of water (keeping it below the rack), and bring to a boil. Arrange the tamales upright (folded seam down) or in a single layer; do not pack too tightly as steam must circulate. Cover the pot with a tight lid, ideally with a kitchen towel tucked under the lid to catch condensation.
8. 8 Steam over medium heat for 75–90 minutes, checking the water level occasionally and adding more boiling water if needed. The tamales are done when the masa pulls away cleanly from the leaf and feels firm to the touch.
9. 9 Let the tamales rest, still wrapped, for 10–15 minutes before serving; this helps the masa set. Serve warm, in their leaves, and let each person unwrap at the table.