Tamales

Cuisines

Best for

Recipe

Ingredients

2 cups	masa harina
1 1/2 cups	chicken broth
1/2 cup	lard or vegetable shortening
1 teaspoon	baking powder
—	salt to taste
8-10 pieces	corn husks
1 cup	shredded cooked chicken
1/2 cup	salsa verde

Instructions

1. 1 Soak the corn husks in warm water for about 30 minutes until they are pliable.
2. 2 In a large bowl, mix together the masa harina, baking powder, and salt.
3. 3 Add the chicken broth gradually to the masa harina mixture, stirring until a dough forms.
4. 4 In a separate bowl, beat the lard or shortening until fluffy, then mix it into the masa dough until well combined.
5. 5 In a small bowl, mix the shredded chicken with the salsa verde.
6. 6 Take a soaked corn husk and spread about 2 tablespoons of masa dough in the center, leaving space at the edges.
7. 7 Place a tablespoon of the chicken mixture in the center of the masa dough.
8. 8 Fold the sides of the corn husk in toward the center, then fold the bottom up to enclose the filling.
9. 9 Repeat with the remaining husks and filling.
10. 10 Arrange the tamales upright in a steamer basket and steam over boiling water for about 60 minutes, or until the masa is set and easily pulls away from the husk.