Handmade Masa Tamales with Salsa Verde

Ingredients

• 16 pieces Dried corn husks
• 2 cups Masa harina
• 1.5 cups Chicken broth
• 0.5 cup Lard or vegetable shortening
• 1 tsp Baking powder
• 1 tsp Salt
• 12 oz Boneless chicken thighs
• 8 oz Tomatillos, husked and quartered
• 1 piece Jalapeño
• 0.5 cup White onion, divided
• 2 pieces Garlic cloves
• 0.25 cup Cilantro, chopped(optional)
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Soak corn husks in hot water for 30 minutes, weighting them down so they stay submerged; drain and pat dry.

2. 2

   Make the salsa verde: boil tomatillos, jalapeño, half the onion, and garlic for 10 minutes until softened. Blend with cilantro, lime juice, and salt until smooth.

3. 3

   Simmer chicken thighs in 1 cup broth for 20 minutes until cooked through; shred, then toss with 1/2 cup of the salsa verde.

4. 4

   Beat lard with salt and baking powder until fluffy, about 3 minutes. Alternately add masa harina and remaining broth, mixing until a soft, spreadable dough forms.

5. 5

   Spread about 1/4 cup masa in a thin layer on each husk, spoon 2 tablespoons of chicken filling down the center, fold sides over, and fold up the bottom.

6. 6

   Stand tamales upright in a steamer basket over simmering water, cover, and steam for 60 minutes, adding hot water as needed, until masa pulls away from the husk.

7. 7

   Rest tamales for 10 minutes before unwrapping; serve warm with remaining salsa verde.