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Let me tell you about the time I made Tamales.
It was almost exactly a year ago.
Well, it was just after Christmas and if you were reading back then you may remember we had twenty-one people in ONE house. Food was going quick, but we always have some sort of Mexican dish on New Years Eve. Sure, we could have ordered out and made things super easy, but I had the brilliant idea to make a Mexican feast.
Only, it was not all that brilliant for me.
I am not sure what I was thinking trying to make homemade tamales for the very first time for twenty-one plus people (yeah, there where friends too). I am insane and normally I have fun cooking, but these tamales were just not fun.
I spent the entire day on New Years Eve cooking beef and shredding beef, trying to spread the masa evenly in the corn husk, wrapping tamales and then trying to figure out how to steam them with any kind of steamer.
And then I made Mexican rice, chorizo and guacamole.
Let’s just say it was a good thing that New Years Eve is such a long night. I needed it.
In all honesty the tamales turned out pretty good for my first time, but they were not pretty and I probably messed up multiple things within the recipe. Luckily that did not seem to stop anyone and they all got eaten.
I have to say though, the guacamole was the winner of the night, with the chorizo coming in close behind. Then the tamales.
And you know what?
I am pretty sure I want to try again this year. My cousins are coming out again for Christmas and I am just not sure we can do New Years without tamales.
So this meal was kind of getting me prepped.
Actually, not really.
These burrito bowls are so easy, but they taste like tamales. Well, they have tamale flavors. Authentic tamales are made with beef, but I only had chicken on hand and I wanted to keep things on the healthier side.
I have to say, polenta makes an awesome base to a burrito bowl.
Plus, it’s fun to switch up the rice, and polenta works really well with the saucy chicken. It is extra creamy and creamy is always, always good. Especially during cold winter days.
The best part is that this is so versatile. Use your favorite meat or whatever you have on hand. Just make sure to adjust the cooking times. And if you want to go vegetarian try swapping all beans for the chicken or using lentils. I think both would be SO good, but my family hates beans, so that was just not an option for me.
Oh, and I totally forgot to add the crushed tortilla chips to the top of this, but really you must do this. It is so good.
Easy Chicken Tamale Burrito Bowls
Ingredients
Chicken
- 1 1/2 pounds chicken breast or thighs (I used a mix of both - you may also use pork, beef or lentils for a vegetarian version)
- 2 cups red enchilada sauce
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 onion, slided
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 1/2 cups cooked black beans, drained and rinsed if using canned
Cheesy Polenta
- 2 cups chicken broth
- 2 cups milk
- 1 cup polenta, I used Bob's Red Mill
- 4 ounces sharp white cheddar cheese shredded, plus more for topping if desired
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-4 tablespoons butter, your preference
For topping
- 1 avocado, mashed with a pinch of salt and pepper (or some [guacamole | https://www.halfbakedharvest.com/margarita-chicken-quesadilla-with-margarita-guacamole/]
- 4 ounces queso fresco cheese, crumbled
- fresh cilantro, chopped
- in crushed tortilla chips (forgot to add these the photos, but you should do this!)
Instructions
- Heat a very large skillet over medium- high heat and add the olive oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the veggies) add the onions and red and orange peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.
- Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 3-4 minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10-15 minutes or until cooked through and shreds easily.
- Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- When the chicken is done cooking remove the chicken from the heat and shred the chicken with 2 forks right in the sauce. If your peppers have cooled off too much I would toss them with the chicken to get them warm again. Toss in the black beans until warmed through.
- To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro and crushed tortilla chips. Dig. In.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can we just please dig in now? YES.
I love tamales, these bowls look killer!
Thanks Laura!
These look delish! You think I can make the meat in a slowcooker? That would be amazing! I heart my slow cooker!
YUP!! I actually included the slow cooker version in my recipe!
Thanks Sophia!
This is way easier than making tamales. I love tamales, but d@mn they are a lot of work!
So much easier!! Thanks Naomi!
Mexican food must be on everyone’s mind because I’m seeing it all over! Burritos bowls rock.
Thank you!
My grandma makes tamales every year at Christmas, and it’s something my parents started doing close to ten years ago as well. I’m preparing to take on the tradition in the next few years with my own family. We always invite people over on Christmas Day and everyone pitches in making them, and then we all get to enjoy them at the end of the day! It’s a really fun tradition.
Spicy pork is my favorite (and what I grew up exposed to in my Tex-Mex family), but bean and cheese are great for the young ones.
I think we’re going to pass on the tradition this year, but this might be a fun and WAY EASIER way to tide over our cravings until next year!
OH I hope you love these if you make them!! Let me know!
Thanks Savannah!
Love the idea of polenta! Living in San Diego I’ve grown to really enjoy Mexican! I also love that blue bowl! So pretty.
Thanks Liz!
This looks so incredibly delicious!! Love the flavors!!
Thanks Liz!
This looks so good! I love tamales but I’ve never tried making them (too intimidated). I think this needs to happen soon though!
Thanks Amanda!
Mexican is the best food to serve with that many people in the house, Tieghan! And I love your tradition of having Mexican on NYE. I haven’t had a burrito or a burrito bowl in ages and would love to try it at home. A lentil version would be so good!! But I’m loving the shredded chicken.
PS: your bowls are adorable!
THanks Sally!! I love that bowl too! Believe it or not it’s a bowl my younger brother made in art class a few years ago. I totally stole it, but it is honestly one of my favorite bowls now!
So I think you just need to move to New Mexico!! And open up a food truck that sells these bowls!
Thanks Steph!
This tamale burrito bowl makes me hungry for some Mexican early this morning!!! Now I can’t wait for lunch so I can satisfy my craving 🙂 I love that you guys have a tradition of eating Mexican on New Years Day – sounds like a fun tradition, makes me want to start one!
Thanks Julie!!
Absolute perfection – these look incredibly yummy! I love tamales, this is definitely going to be made in my household!
Thanks Ali!!
I have never tried polenta OR tamales, but they have been on my “to try” list for a bazillion years. This looks like the perfect dish to start ‘er off! Plus, one bowl is my language of love. Yum!
You have to try polenta!! You will love it!
Thanks Taylor!
What a great post! I love everything about this dish, the colors, the flavors, the ingredients. One bowl meals are my favorite. Thanks 🙂 ela
Thank you!
This is such a good idea! Definitely sounds easier than making proper tamales – can’t say I’ve ever attempted those but I could definitely give these a go! Beans sound like a great substitution.
Thanks Becca!