Chicken Tamales

Method

1. 01

   Step 1

   Soak corn husks in hot water for 30 minutes until flexible, then drain.

2. 02

   Step 2

   Beat lard until light. Mix masa harina, baking powder and salt; beat into lard with stock gradually until soft and spreadable.

3. 03

   Step 3

   Mix cooked chicken with salsa. Spread about 3 tbsp dough on the wide end of each husk, leaving borders.

4. 04

   Step 4

   Add 1 tbsp filling, fold sides to enclose dough and fold the narrow end upward. Do not eat the husks.

5. 05

   Step 5

   Stand tamales open-end up in a steamer. Steam over simmering water 75–90 minutes, topping up water, until dough pulls cleanly from husks and filling reaches 74°C.

6. 06

   Step 6

   Rest 15 minutes before unwrapping.