Masa Harina Chicken Skillet

A dry skillet, masa harina, and shredded chicken in broth - the ten-minute tamale without the husks or the afternoon. The nixtamalized corn carries the minerals regular corn loses.

Christopher Walker Oct 5, 2026

Total: 20 min
Yield: 4
Category: Dinner

Masa Harina Chicken Skillet — A dry skillet, masa harina, and shredded chicken in broth - the ten-minute tamal...

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Ingredients

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1 cup Masa harina, nixtamalized corn flour
3 cups Bone broth, warm
2 cups Cooked chicken , shredded, rotisserie works
2 tbsp Butter
1 tsp Sea salt, plus more to taste
2 oz Aged cheese, grated, optional

Method

Step 1
Whisk the masa into the warm broth in a bowl until smooth. No lumps survive a patient whisk.
Step 2
Pour into a dry skillet over medium heat and stir constantly with a spatula, scraping the bottom.
Step 3
Within 3 to 5 minutes it thickens to a soft polenta texture. Keep stirring 2 more minutes - raw masa tastes dusty, cooked masa tastes like sweet corn.
Step 4
Fold in the shredded chicken and butter. Salt to taste.
Step 5
Serve in bowls with the cheese over the top. Leftovers set firm and fry beautifully the next day.