Tamales With Chicken and Salsa Verde

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READY IN: 3hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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