Authentic Chicken Tamales With Salsa Verde

Ingredients

• 24 pieces Dried corn husks
• 4 cups Masa harina
• 1.33 cups Lard or vegetable shortening
• 3 cups Chicken broth
• 1 teaspoon Baking powder
• 3 cups Shredded cooked chicken breast
• 1 pound Tomatillos
• 2 pieces Serrano peppers
• 0.5 cup Fresh cilantro
• 3 pieces Garlic cloves
• 2 teaspoons Salt

Instructions

1. 1

   Soak the dried corn husks in a large bowl of hot water for at least 1 hour until soft and pliable.

2. 2

   Boil tomatillos, garlic, and serrano peppers until soft, then blend with cilantro and salt to create the salsa verde.

3. 3

   Mix the shredded chicken with half of the salsa verde in a bowl and set aside for the filling.

4. 4

   In a large mixer, beat the lard with salt and baking powder until light and fluffy.

5. 5

   Gradually add masa harina and chicken broth to the lard, beating until the dough has the consistency of thick cake batter.

6. 6

   Spread 2 tablespoons of masa onto the center of a corn husk, add 1 tablespoon of chicken filling, and fold the sides and bottom.

7. 7

   Stand the tamales upright in a steamer basket, cover with extra husks and a damp cloth, and steam for 75-90 minutes.

8. 8

   Let the tamales rest for 10 minutes after steaming so the masa firms up before serving with remaining salsa.