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Main dishes

BBQ Chicken and Bean Tamales

BBQ Chicken and Bean Tamales recipe
photo by:kraft
Don't be surprised if you find yourself making roast chicken one night just to get the leftovers for these BBQ Chicken and Bean Tamales the next.
30 min
1 hr 30 min
12 servings

What You Need

large  corn husks
cups  masa harina
cup  lard or shortening
tsp.  CALUMET Baking Powder
tsp.  salt
cups   warm water
cup  drained canned pinto beans, divided
cups   shredded cooked chicken
cup  KRAFT Original Barbecue Sauce
tsp.  ancho chile pepper powder

Make It

SOAK corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating well after each addition until light and fluffy. Stir in 1/2 cup beans.

COMBINE remaining beans with remaining ingredients.

SPREAD about 1/3 cup masa dough into 4-inch square on center of each of 12 drained corn husks, leaving about 2 inches at top of husk. Top each with about 3 Tbsp. chicken mixture. Fold over both sides and one end of each husk to enclose filling.

POUR 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamalera liner or steamer basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining corn husks or damp kitchen towel. Cover with lid. Bring to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.

Kraft Kitchens Tips

Cooking Know-How
Make sure tamales are not touching the water. Cook as directed. To avoid burning bottom of tamalera or pot, add several coins to the water. Coins will rattle throughout the cooking time. If rattling stops, add more water to the pot.
How to Secure Tamales
Use an additional corn husk to secure the tamales. Shred husk into 1/2-inch-wide strips. Tie 1 strip around folded end of each tamale to secure before placing in tamalera pot to cook.
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