Tamales Hondureños
Shredded Spiced Chicken Thighs, Tomatoes, Chickpeas
Chef Sara Ordoñez of Mera Kitchen Collective | Baltimore, MD
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Chicken Filling:
10 pounds chicken thighs
8 tomatoes
2 white onions
2 red chile peppers
One 15-ounce can whole peeled tomatoes
Sazón with achiote
Kosher salt
Ground black pepper
Masa:
7 cups chicken broth
3 red bell peppers
3 tomatoes
1 white onion
½ bunch cilantro
1 clove garlic
Sazón with achiote
4 cups neutral oil
Corn flour
Kosher salt
Ground black pepper
To Assemble and Serve:
Yield: 1 serving
Plantain leaf
Chickpeas
METHOD
For the Chicken Filling:
In a large pot over medium heat, combine chicken, tomatoes, onions, chiles, canned tomatoes, and 2 cups water. Season with sazón, salt, and pepper. Cook until chicken is tender. Using a slotted spoon, remove chicken and shred. Set aside.
For the Masa:
In a Vitamix Commercial blender, combine broth, bell peppers, tomatoes, onion, cilantro, garlic, and 7 cups water. Season with sazón. Purée until smooth. Set aside. In a large saucepan over medium heat, warm oil. Add vegetable and desired amount corn flour. Cook until mixture reaches desired consistency, stirring occasionally. Remove from heat. Season with salt and pepper.
To Assemble and Serve:
Prepare and heat a steamer. Place plantain leaf on a serving plate. Top with desired amount Masa followed by desired amount Chicken Filling and chickpeas. Fold leaf in rectangular shape to seal. Wrap tightly in aluminum foil. Steam 30 minutes.
