Saffron Chicken and Sausage Tamales with Cilantro Cream

Rotisserie chicken works great in this recipe, and you'll have extra to use for meals later in the week.


12 servings (serving size: 2 tamales and about 1 tablespoon cream)

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 3 g
Monofat 3.5 g
Polyfat 2 g
Protein 15.3 g
Carbohydrate 38.1 g
Fiber 4.5 g
Cholesterol 32 mg
Iron 2 mg
Sodium 621 mg
Calcium 139 mg


24 dried corn husks
Cooking spray
1/2 cup diced smoked pork sausage (about 3 ounces)
2 cups chopped onion
4 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon saffron threads
2 1/4 cups shredded roasted chicken breast
4 1/2 cups Basic Masa Dough
2 cups hot water
3/4 cup fat-free sour cream
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
3/4 teaspoon hot sauce


1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; sauté 2 minutes or until browned. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.

3. Preheat oven to 450°.

4. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

5. Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

6. To prepare cream, combine sour cream and remaining ingredients, stirring well. Serve with tamales.