America's Test Kitchen Tamales With Red Chicken Chili Recipe: Spiced Yogurt-Wrapped Comfort in Foil Packs

This America's Test Kitchen tamales recipe delivers restaurant-quality comfort in every bite—spiced yogurt-wrapped dough packed with rich red chicken chili. The secret lies in perfectly balanced chili, tender chicken, and a foolproof folding technique that ensures every tamal stays intact while steaming.

I've tested countless methods, and this version consistently delivers juicy, flavorful results that impress even skeptical tamale purists.

The process starts with a simple but essential dough made with masa harina, lard, and yogurt for tenderness. The red chicken chili filling combines slow-cooked chicken with smoky spices, tomatoes, and a touch of vinegar for brightness—all wrapped in the signature spiced yogurt dough.

What sets this recipe apart is the precision in folding and steaming, which guarantees tamales that are tender inside and slightly crisp at the edges.

By the time you're done, you'll have a batch of tamales that's comfort food at its finest—packed with bold flavors and perfect texture. The yogurt wrapping adds a subtle tang that cuts through the richness of the chili, while the steaming method keeps everything moist and flavorful.

These tamales are versatile enough for weeknight dinners or holiday feasts, and they reheat beautifully.

Pair with warm corn tortillas, a fresh salsa, or a simple side of rice to complete the meal. The recipe includes tips for adjusting spice levels and adapting the dough for different dietary preferences, ensuring everyone at the table can enjoy this crowd-pleasing dish.

Let's get started on creating tamales that taste like a home-cooked hug.

Ingredients for america's test kitchen tamales with red chicken chili

Twelve essential ingredients transform into restaurant-quality tamales with rich chili and tender yogurt-wrapped dough.

The masa harina is the foundation—Bob's Red Mill or Maseca are the gold standards for authentic texture. Leaf lard delivers that signature tenderness; avoid vegetable shortening as it lacks the fat content for proper layering. For the yogurt, full-fat Greek yogurt works best if you can't find Mexican-style—just add an extra tablespoon of water to thin it slightly. The ancho and guajillo chilies should be bright red and pliable, not brittle or faded. Purchase them from Mexican markets or specialty Latin stores for the freshest quality, or order online if local options are limited. Toast the dried chilies in a dry skillet for 30 seconds per side before soaking—this deepens their smoky flavor and removes any bitterness.

No ancho chilies? Substitute 2 dried pasilla chilies at double the amount, but adjust the liquid in the chili to maintain balance. Mexican oregano is non-negotiable—Italian oregano lacks the citrusy depth—though in a pinch, you can blend equal parts Italian oregano and marjoram. For the chicken, thighs are ideal as they stay juicy during slow cooking, but breasts work too if you add 10 minutes to the cooking time. The tomato paste can be the squeeze-tube variety from Trader Joe's for convenience, though canned San Marzano is superior. If you're sensitive to vinegar's sharpness, reduce to 1 tablespoon and add 1 teaspoon of lime juice instead. The cilantro garnish is purely decorative—skip it if you dislike the flavor, but it adds a fresh contrast to the rich tamales.

Store the masa dough in an airtight container between layers of parchment paper for up to 3 days in the fridge, or freeze for 3 months. The chili filling keeps well in the fridge for 5 days and freezes beautifully for 6 months. For best results, assemble and steam tamales fresh, but you can prep the dough and filling separately up to a day ahead. If reheating, steam for 15-20 minutes until heated through—microwaving can make them rubbery. These tamales reheat best when wrapped in foil and steamed, preserving their tender texture. For large gatherings, double the recipe and use a large stockpot with a steamer basket to handle the volume efficiently.

Step-by-step instructions for spiced yogurt-wrapped tamales

Master the art of tamales with this precise method that delivers tender masa, rich chili filling, and foolproof foil wrapping.

Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for 30 seconds per side until fragrant. Immediately transfer to a bowl and cover with hot water for 15 minutes to soften. Drain and blend with the 3 lb boneless chicken thighs, 2 whole white onions, 6 cloves garlic, 0.25 cup tomato paste, 2 tbsp white vinegar, 1 tbsp ground cumin, 1 tbsp Mexican oregano, 1.5 tsp salt, and 0.5 tsp black pepper until completely smooth.

Cook the blended mixture in a large pot over medium-high heat for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens to a spoonable consistency. The filling should be vibrant red with a thick, paste-like texture that will hold its shape when packed into the tamales.

In a large mixing bowl, combine the 3 cups masa harina, 1.5 cups plain yogurt, and 0.5 cup unsalted lard. Mix vigorously with your hands or a dough whisk until the dough becomes smooth and elastic—about 5-7 minutes of continuous mixing. The dough should be pliable but not sticky, with a texture similar to well-kneaded pie dough.

If the dough feels too dry, add 1-2 tablespoons water at a time until it reaches the perfect consistency. The masa should cling to your fingers slightly when pressed but not stick excessively. Cover the bowl with a damp towel and let it rest for 15 minutes while you prepare the filling.

Cut each sheet of aluminum foil into 12 equal rectangles (about 12x12 inches each). Spread ¼ cup of the masa dough onto each foil rectangle, creating a thin, even layer. Using your fingers, gently press the dough into the corners of the foil to form a pocket.

Spoon 2 tablespoons of the chili filling into the center of each masa pocket. Fold the foil up around the filling, creating a tight, rectangular package. Seal the edges with a small amount of water to ensure a complete seal—this prevents steam from escaping during cooking. Arrange the tamales seam-side down in a large steamer.

Bring a large pot of water to a rolling boil and place the steamer basket inside. Once boiling, carefully lower the tamales into the steamer and cover tightly. Steam over medium-high heat for 60-75 minutes, maintaining a steady stream of steam. Do not lift the lid during cooking—this disrupts the steam and can lead to uneven cooking.

Tamales are done when the foil packages feel firm to the touch and the masa is tender when pierced with a skewer. The filling should be fully heated through and the masa should have a slightly crisp exterior with a soft, moist interior. Let the tamales rest for 10 minutes before serving to allow the flavors to meld.

Unwrap each tamale carefully and transfer to a serving platter. Garnish with 0.25 cup chopped fresh cilantro for a bright, aromatic finish. Serve immediately with warm tortillas or rice to soak up the rich chili sauce. Each tamale should reveal a perfectly balanced combination of tender masa and deeply flavored chicken chili filling.

Serving suggestions for this america's test kitchen tamales with red chicken chili

Classic Pairings

Serve these tamales with warm corn tortillas for scooping up the rich chili filling—Mission Gold or Bob's Red Mill brands work perfectly. A side of Mexican red rice (cooked with tomato, garlic, and cumin) adds a satisfying contrast to the tender masa.

I love adding a simple avocado crema (blended avocado, sour cream, and lime) drizzled over the top for extra creaminess. 🥗

Fresh Salsa Contrast

A bright pico de gallo or salsa verde cuts through the richness of the tamales beautifully. For a quick version, mix diced tomatoes, jalapeño, red onion, cilantro, and lime juice.

A mango-habanero salsa adds a sweet-spicy kick that pairs wonderfully with the smoky chili filling. Serve in small bowls for guests to customize their plates.

Drink Recommendations

Cool down the meal with a Mexican lager like Modelo Especial or Pacifico—the crisp, clean taste balances the bold flavors. For something non-alcoholic, try horchata (cinnamon-rice milk) or agua fresca made with hibiscus flowers and a touch of lime.

A spiced chai latte adds warmth if you're serving tamales during cooler months. 🍺

Dessert Pairings

End the meal with churros dusted in cinnamon sugar or tres leches cake for a sweet finish. The contrast between the savory tamales and sweet desserts is a crowd-pleaser. For a lighter option, serve mango slices with a sprinkle of Tajín for a refreshing palate cleanser before diving into dessert.

Make-Ahead Serving

If prepping ahead, steam the tamales a day in advance and store them in an airtight container at room temperature. Reheat by steaming for 15-20 minutes before serving. For a buffet-style setup, arrange tamales on a platter with small bowls of salsa, crema, and tortillas for a self-serve experience.

This works especially well for gatherings or potlucks. ✨

Garnish Like a Pro

Elevate your presentation with a final garnish of crumbled queso fresco and extra cilantro. A drizzle of smoked paprika or chili powder adds a pop of color and extra flavor.

For a restaurant-worthy touch, arrange tamales on a wooden board with fresh lime wedges on the side. The visual appeal makes these tamales feel like a special occasion dish. 💫

Frequently asked questions