Tamales with Salsa Chicken, Refried Beans, Carnitas, and Barbacoa Recipe

There is nothing quite as comforting and festive as tamales, and this Tamales with Salsa Chicken, Refried Beans, Carnitas, and Barbacoa Recipe truly takes the celebration to the next level. Imagine tender masa dough wrapped in soft corn husks, filled with a satisfying mix of savory salsa chicken, creamy refried beans, rich carnitas, and flavorful barbacoa beef. It’s a feast of textures and tastes that comes together to create a dish bursting with tradition and warmth. Whether you’re making them for a family gathering or a cozy weeknight meal, this recipe is sure to become one of your cherished favorites.

Ingredients You’ll Need

Gathering the ingredients for this recipe is a joyful start because each one plays a crucial role in shaping the final tamales. From the fragrant masa harina that forms the soft dough to the savory fillings that bring depth and character, every element is essential for that authentic taste and texture.

• Corn Husks: Soaking these until pliable creates the perfect packaging for your tamales and imparts a subtle aroma.
• Masa Harina: This finely ground corn flour is the base of your dough, giving tamales their classic, tender structure.
• Baking Powder: Helps to lighten the masa dough, making it fluffy instead of dense.
• Kosher Salt: Adds just the right amount of seasoning to the masa for balanced flavor.
• Vegetable Oil: Incorporates moisture and richness into the dough for a creamy outcome.
• Chicken Broth: Using low-sodium broth adds moisture and enhances the corn flavor without overpowering.
• Salsa Chicken: Provides a zesty, tender filling that contrasts beautifully with the masa.
• Refried Beans: Creamy and hearty, refried beans offer a smooth texture to balance the meats.
• Carnitas: Slow-cooked pork packed with robust flavor adds richness and depth.
• Barbacoa Beef: Tender and spice-infused, barbacoa brings warmth and complexity to the mix.

How to Make Tamales with Salsa Chicken, Refried Beans, Carnitas, and Barbacoa Recipe

Step 1: Prepare the Corn Husks

Start by soaking your corn husks in warm water for about 20 to 30 minutes until they’re soft and bendable. This step is crucial because it prevents the husks from cracking when you wrap your tamales and also enhances their natural aroma.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the masa harina, baking powder, and kosher salt until fully combined. This mixture forms the foundation of your masa dough, and making sure it’s evenly mixed ensures your tamales will cook evenly.

Step 3: Incorporate the Oil

Add the vegetable oil to your dry ingredients and use a hand mixer to blend everything well. This step adds the necessary fat to give your dough a rich, creamy texture that will stay moist after cooking.

Step 4: Slowly Add Broth

While continuing to mix, slowly pour in the chicken broth. This careful addition allows the masa to absorb the liquid evenly, resulting in a smooth, pliable dough perfect for spreading onto the corn husks.

Step 5: Beat Until Fluffy

Once fully combined, crank up your hand mixer to high speed and beat the masa dough for several minutes. The goal here is to introduce air, creating a light and fluffy dough that will steam up beautifully inside your tamales.

Step 6: Prep the Corn Husks for Filling

Drain the corn husks and pat them dry with paper towels. Lay each husk flat on your workspace with the wide end at the top, ready to cradle your masa and filling.

Step 7: Spread the Masa Dough

Place about ¼ cup of masa dough onto the center of each husk. Using a spoon, spatula, or wet fingers, spread it evenly to about ¼-inch thickness, leaving room at the bottom for folding. This thin layer is what will steam perfectly while holding in those delicious fillings.

Step 8: Add the Filling

Top the masa layer with a heaping tablespoon of any combination of salsa chicken, refried beans, carnitas, and barbacoa—feel free to mix and match to your taste. This blend gives each tamale a burst of savory flavor in every bite.

Step 9: Fold the Tamales

Fold the sides of the husk over the masa and filling so they overlap neatly, then fold the bottom edge up to seal in the deliciousness. These folds keep everything snug during steaming and make for easy serving.

Step 10: Steam the Tamales

Fill a large pot with water at the bottom and place a steamer basket inside. Stand the tamales upright with the folded end down, ensuring there’s space for steam to circulate around each one. Cover the pot and steam your tamales for about 40 minutes until the dough is set and pulls away from the husk easily.

Step 11: Serve and Enjoy

Carefully remove the tamales from the steamer, unwrap the husks, and get ready to savor the incredible combination of tamale dough and those irresistible fillings.

How to Serve Tamales with Salsa Chicken, Refried Beans, Carnitas, and Barbacoa Recipe

Garnishes

Garnishing your tamales is the perfect way to elevate their presentation and flavor. Fresh cilantro, crumbled queso fresco, a dollop of sour cream, or a drizzle of tangy salsa all complement the rich fillings beautifully and add a pop of color on the plate.

Side Dishes

Round out your meal with classic side dishes like Mexican rice, a crisp green salad, or roasted street corn. Each side adds variety in texture and taste, enhancing the overall experience of the Tamales with Salsa Chicken, Refried Beans, Carnitas, and Barbacoa Recipe.

Creative Ways to Present

If you want to impress your guests, serve tamales plated on rustic wooden boards or layered on colorful Mexican pottery. For a casual gathering, wrap them in a kitchen towel and place in a basket to keep warm – it’s inviting and authentic.

Make Ahead and Storage

Storing Leftovers

Leftover tamales can be refrigerated in an airtight container for up to 3-4 days. Just keep the husks on to help retain moisture, and you’ll have ready-made meals that taste just as great the next day.

Freezing

To freeze tamales, wrap each one tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container. This method protects them from freezer burn and allows you to store them for up to 3 months.

Reheating

Reheat tamales gently by steaming them again for about 20 minutes or microwaving them covered with a damp paper towel for a couple of minutes. Either method restores their soft texture and warms the fillings evenly.

FAQs

Can I use homemade broth instead of store-bought?

Absolutely! Homemade chicken or beef broth adds an extra layer of flavor that enhances the masa dough beautifully. Just make sure it’s low sodium so you have better control over the saltiness.

What if I don’t have all four fillings?

No worries – you can easily use just one or two fillings based on your preference or what you have on hand. The beauty of this Tamales with Salsa Chicken, Refried Beans, Carnitas, and Barbacoa Recipe is its flexibility without losing any of the deliciousness.

How do I know when the tamales are done steaming?

Check if the masa pulls away cleanly from the husk and feels firm but tender. If it’s still sticky or wet, keep steaming in 5-minute increments until ready.

Can I make tamales vegan or vegetarian?

Definitely! Substitute the meats with plant-based proteins, vegetables, or extra beans. Use vegetable broth to keep the masa flavorful, and experiment with fillings like roasted peppers, mushrooms, or cheese.

What’s the best way to serve tamales for a party?

Serve them warm right out of the steamer with a selection of salsas and toppings on the side, so guests can customize their plates. Keeping them in the steamer or wrapped in towels helps maintain warmth and the cozy feel.

Final Thoughts

Making Tamales with Salsa Chicken, Refried Beans, Carnitas, and Barbacoa Recipe is a rewarding adventure that fills your kitchen with incredible aromas and your table with joy. Once you try this recipe, I am confident it will hold a special place in your heart—and on your menu—for many celebrations to come. Give it a try and watch your loved ones devour every last bite with smiles and satisfaction!

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