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Gently pull apart corn husks and arrange in a large, heatproof bowl.
Meanwhile, heat canola oil in a large skillet over medium-high heat.
Lower heat to medium-low, cover and cook until chicken is very tender, about 30 minutes.
Remove chicken and finely chop, and then return to the skillet and stir to combine. Set aside filling.
Rinse and drain husks and pat dry. (Discard any corn silk or husks with dark spots.) Place on a large plate and cover with a damp towel.
Arrange a steamer basket in the bottom of a large, wide pot and fill with 1 inch of water.
Working in batches if needed, stand or prop tamales in the basket, open ends facing up, cover the pot and bring water to a boil.
Lower heat to medium-low and steam until dough is firm and pulls away from the edges of husks, about 45 minutes. (Replenish hot water in the pot as tamales cook, making sure the level is never high enough to touch the tamales.)
Transfer to a platter, let sit for 15 minutes and then serve.