Blue Corn Tamales with Chicken and Green Chilies

blue corn tamales

Sometimes I get a craving for tamales. And I MUST. HAVE. TAMALES. While they are a bit labor-intensive to make, they are overall quite simple to make. Plus you can make basket-loads (literally) and freeze them for later. You can refrigerate tamales for about 3 days and they stay good frozen for around 3 months. I also get bored when the masa has no flavor or is too thick. I think the masa was still a bit thick on mine, but it was my first try making them. And they turned out beautifully.

Blue corn enchiladas and tortillas have always been my favorite so when I saw a bag of blue corn masa I leaped at the opportunity to make blue corn tamales. I found the blue corn masa at Walmart, but if you have trouble finding it try an authentic Mexican market or even HERE at Amazon. It’s the exact same brand and size of the bag that I got.

blue corn tamales

Tips and Tricks

I’m not going to yammer on for a long time. I’ll let you get to the recipe. But first a few tips. My kitchen is not big and counter space is tight. But it is important to have a set up that makes assembling them easy. Having everything in its own place really helps streamline the often tedious assembly process.  A Mix n Chop tool from pampered chef is a quick and easy way to shred your chicken after it’s finished cooking. Get one HERE. I use mine for everything.

I also loved just slicing up a couple of blocks of cheese with the mandolin slicer. It was easy to lay out the slices on the masa and simply top with the chicken filling. Once the corn husks have soaked thoroughly, find a couple of smaller ones (width-wise) and tear them into long strips. You’ll use these to tie you tamales closed. Top them however you like or not at all! I used a mango peach salsa, a bit of cilantro, and leftover Colby Jack Cheese. Now go make some of your own blue corn tamales! And come back and tell me how you liked them.

blue corn tamales
Print Recipe
5 from 1 vote

Blue Corn Tamales with Chicken and Green Chilies

Stuffed with tons of flavor, you'll love the blue corn twist on these delicious tamales.
Prep Time1 hr 15 mins
Cook Time50 mins
Soaking30 mins
Total Time2 hrs 5 mins
Course: Main Dish
Cuisine: Mexican, Tex-Mex
Servings: 26 Tamales
Calories: 279kcal
Author: JustLikeMomBlog


  • Pressure Cooker: You can also steam these the traditional way on the stovetop.
  • Steamer Basket for Pressure Cooker
  • Mandolin Slicer
  • Deep pot or pan: For soaking the corn husks
  • 4 Bowls
  • Large Spoon: For scooping and spreading masa.
  • A Clear Area for Assembly
  • Mix n Chop Tool: From Pampered Chef. The easiest way to shred chicken EVER. Get yours HERE:
  • Hand or Stand Mixer
  • Baking Twine: If you don't use strips of husk to tie your tamales closed.
  • Paper Towels


Tamale Blue Corn Masa

  • 1 Package Dried Corn husks
  • 6 Cups Blue Corn Masa Flour
  • 2 Teaspoons Salt
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Baking Powder
  • 5 Cups Chicken or Vegetable stock I only had water but it works too.
  • 1 Cup Lemon or Lime Juice
  • 3/4 Cup Corn oil or any mild flavored oil.

Chicken and Green Chili Filling

  • 2-3 Pounds Chicken Breast
  • 1 7 oz. Can Diced Green Chilies
  • 1 Drizzle olive oil
  • 1/2 Cup Lime Juice
  • 1-2 Tablespoon Minced Garlic I buy jars of pre-minced garlic to save time.
  • 1 Tablespoon Cilantro Only if it doesn't taste like soap to you...
  • 1 Tablespoon Cumin This can be to taste, I just like my Cumin LOL
  • 2 Teaspoons Salt
  • 2 Teaspoons Lemon Pepper
  • 1 Block Pepperjack Cheese Thinly sliced.
  • 1 Block Colby Jack Cheese Thinly sliced.


  • Take your corn husks and place them in a deep pot or pan. Fill it with water to soak the husks. You might need something to weigh them down so the ones on top soak as evenly as those on the bottom. In total, they should soak for around 30 minutes. Feel free to flip them halfway through for more even soaking.
  • Immediately add your chicken, stock or water, lime juice, oil, green chilies, and seasonings to your pressure cooker. Mine has a chicken setting. I make sure the vent is closed, set it to chicken and hit START. It takes about 20-30 minutes to cook.
    blue corn tamales
  • You also need to slice up your cheese. I used a mandolin slicer for more even slices. I sliced up both blocks of cheese and any I didn't use in the filing, I used after for topping.
    blue corn tamales
  • While husks are soaking and chicken is cooking, add you masa flour, seasonings, and baking powder into a large bowl. Blend all the dry ingredients together.
    blue corn tamales
  • Add in the oil and lime juice. Slowly start incorporating the chicken stock or water and start mixing on medium speed. Once all liquid is incorporated, mix on high for at least 10 minutes. This ensures your masa ends up nice and fluffy. Once it steams it ends up more light and airy. A good test to see if you masa dough is airy enough is to take a dollop and drop it in a cup of water. If it floats, it's good!
    blue corn tamales
  • By the time all of this is done your chicken should be about done cooking. Let the steam dissipate on its own without opening the vent. This makes the meat more tender. Grab your Mix n Chop tool (or two forks) and start shredding the chicken. Once it's all properly shredded, transer it to a bowl and clean out the pressure cooker pot. Once clean, add about a half-inch of water to the bottom and replace back in your pressure cooker.
    blue corn tamales
  • Assembly time! Choose a wide corn husk and dab it dry with a paper towel. Scoop up a spoonful of masa dough and spread it on the top 2/3rds of the corn husk in a sort of rectangle. Lie down a couple of slices of cheese and top with your chicken mixture. Your rectangle of masa should be big enough that when folded it will wrap completely around the filling. Also, leave enough masa at the top and bottom to close the ends.
    blue corn tamales
  • Wrap up the sides of your husk, then fold up the bottom 1/3 of the husk. Tie it closed with one of your husk strips or baking twine. The top remains open.
    blue corn tamales
  • As you assemble and tie off tamales, places them open end up in your steaming basket. Once the basket is packed, drop it in your pressure cooker. These should only need about 20 minutes on high pressure to cook. Let the steam dissipate naturally, do not open the vent.
  • You can eat them right out of cooking (once they've cooled enough to touch). Top them however you like! I added peach-mango salsa, extra cheese, and a dash of cilantro. I paired it with a side of corn and black beans seasoned in lime juice and garlic. ENJOY!

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blue corn tamales

blue corn tamales


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