Cactus and Chicken Tamales

Total Time: 2 hours
Serves: 4
Cactus and Chicken Tamales
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  • 10-15 soaked corn husks
  • 1 1/2 lbs. unprepared masa
  • 1 cup of grilled cactus, chopped into small pieces
  • 1 cup of kale chopped in mid-size pieces
  • 2 oz. of jalapeños in vinegar
  • 1 1/2 teaspoons of sea salt
  • 1/2 cup of water
  • 10 oz. of grilled chicken breast, chopped into small pieces
  • 1 1/2 teaspoons of baking powder
  • 1/2 cup Pompeian grapeseed oil


  1. Prepare the sauce by mixing in a blender the cactus pieces and the kale with 2 cups of water.
  2. Combine the masa, cactus and kale sauce, Pompeian Grapeseed oil, salt, water, and baking powder in a sauce pan.
  3. Mix until you have a consistency that you like.
  4. Smear prepared Masa over a large corn husk.
  5. Place 1 oz. of chicken and 2 pieces of jalapeños.
  6. Wrap the tamal until it is fully closed on all ends-except the top.
  7. Steam in a tamale steamer for approximately one hour.
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