Recipe by Miss Erin C.
These are what I am making for Christmas this year for my fiance. I am told that tamales are the traditional Christmas Eve dish in many parts of Texas and Mexico
- 4 ounces dried corn husks
- 1⁄2 cup lard
- 2 cups masa harina flour
- 2⁄3 cup chicken broth
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
for the salsa verde
- 1 lb tomatillo
- 3 serrano chilies
- 1 tablespoon lard
- 6 sprigs fresh coriander, roughly chopped
- 1 small onion, chopped
- 1 garlic clove, chopped
- 3 tomatillos, chopped
- 1⁄4 cup cilantro, chopped
- 1 1⁄3 cups shredded chicken
Directions See How It's Made
- Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended.
- Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter.
- Sprinkle the baking powder and salt.
- Beat 1 minute more.
- To make the salsa: Husk and wash the tomatillos.
- Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes.
- Drain and put them into the bowl of a food processor.
- Add the coriander, onion and garlic.
- Process until smooth.
- Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.
- Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon.
- Add the chopped tomatillos and cilantro.
- Season with salt.
- Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce.
- To form the tamales: Remove the husks from the water when they have softened Pat husks dry.
- Tear the extra husks into 1/4"x7" long strips for each tamale.
- Take a husk that is at least 6"x7", lay out with tapering end toward you.
- Spread a couple of Tbsp of dough mixture into a square, leaving at least 1-1/2" border on side towards you and a 3/4" border along other sides.
- Pick up 2 long sides of corn husk and bring together, overlapping one over the other.
- Fold up the bottom section of husk tightly right up to the filling line.
- Leave top open.
- Secure it in place by loosely tying one of the strips of husk around the tamale.
- Repeat with remaining husks and dough mixture.
- Stand the tamales on the folded bottom in a prepared steamer, being sure they are not packed too closely so they can expand.
- Cover with a layer of leftover husks.
- Cover with lid and steam for 1 hour.
- Check carefully that all the water doesn't boil away, adding boiling water when necessary.
- Serve with salsa on the side.