The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Tamale with Alabama White BBQ Sauce and Chicken Skins




6 cups masa

1 ¼ cup lard

4 cups chicken stock or water

2 teaspoon baking powder

4 hearty pinches salt

Alabama White BBQ Sauce

2 ½ cups ketchup

½ cup Dijon mustard

1 ½ cups apple cider vinegar

2 limes, juiced

1 cup Worcestershire sauce

¾ cup whole grain mustard

½ cup water

1 jalapeño, split

Your favorite BBQ Rub

4 chicken thighs, reserve skins to finish dish

Hickory and Oak Chips

Your favorite BBQ sauce (we use house made at Hog & Hominy)

Fried kale, for garnish


For the Masa

In a large mixing bowl, combine dry ingredients. Using your hands, incorporate the lard, slowly add the water and knead until formed. Set aside.

For the Alabama White BBQ Sauce

  1. Mix all ingredients until well combined. Set aside.
  2. For the Filling
  3. Rub chicken with BBQ rub.
  4. Smoke chicken thighs for two hours at 200 degrees over hickory and oak chips to add flavor.
  5. Pull the leg meat and add BBQ sauce to your desired moistness.
  6. To assemble tamale, in a corn husk, flatten masa and fill with the smoked chicken thigh. Fold the masa over the nest and steam in large pot for 45 minutes.
  7. Top with the Alabama white BBQ sauce and fried kale and chicken skins and serve.
Print Recipe