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Chicken Tamales with Cactus & Kale


Total Time: 1 hour



dried corn husks
Corn masa
1½ lbs.
grapeseed oil
½ cup
Sea salt
1½ teaspoons
Baking powder
1½ teaspoons
½ cup
Cactus and Kale Sauce
1½ cups
Boneless, skinless chicken breast
¾ lb
mixed, diced vegetables of your choice – can be grilled or lightly sautéed (we suggest: zucchini, cactus and red bell pepper)
1½ cup

Cactus and Kale Sauce

cooked & chopped cactus leaves (can be grilled or boiled)
1 Cup
kale cut into thick strips
1½ cup
½ bunch
Chopped Serrano peppers (optional)
1 teaspoon
½ cup
• Mix all the ingredients in a blender until liquefied

Easy Directions


  1. Soak the corn husks in warm water.
  2. Cook the chicken breast on the grill and then chop into small pieces or boil in water and shred.
  3. Cook the vegetables you chose to add to the filling (grill or sauté).
  4. In a large bowl, combine the corn masa, the Cactus and Kale Sauce, oil, salt, baking powder and water.  You can use a mixer or mix by hand.
  5. Take a corn husk and spread 2 tablespoons of the masa across the wide end of the husk stopping about ½ an inch from the edges.
  6. Place 1 tablespoon of chicken and 1 tablespoon of vegetables in a line down the center of the masa.
  7. Roll the husk folding each side towards the center, using an extra husk if needed.  Fold the bottom part of the tamale under.
  8. Place the tamales in a tamale steamer, standing them upright on their folded ends.  Be careful not to pack them too tightly.
  9. Cover the steamer and cook 30 to 40 minutes until the masa is cooked and separates easily from the husk.

Nutrition Information:

  • Portion size: 1 tamale.  Calories 281, Total Fat 13 g, Saturated Fat 1.5 g, Monounsaturated Fat 2.5, Polyunsaturated Fat 8 g, Cholesterol 24 mg, Sodium 504 mg, Carbohydrates 29 g, Fiber 2.5 g, Protein 12 g