Tamales Verdes
Corn masa steamed in husks with green chicken filling.
Ingredients
- 4 cups Corn dough flour
- 1½ cups Lard
- 3 cups Chicken stock
- 1 tbsp Baking powder
- 800 g Chicken
- 800 g Tomatillos
- 4 Green chilies
- 1 Onion
- 5 cloves Garlic
- 1 cup Coriander
- 30 Corn husks
- 2 tsp Salt
Method
- Soak the husks — Soften the corn husks in hot water for 30 minutes.
- Beat the masa — Whip the lard until light, then beat in the masa, stock, baking powder and salt for 10 minutes.
- Test it — A small piece of masa should float in water — if it sinks, keep beating.
- Make the salsa verde — Boil the tomatillos and chilies, then blend with garlic, onion and coriander; simmer with the shredded chicken.
- Assemble — Spread masa on each husk, add filling, and fold the sides in and the bottom up.
- Steam — Stand them upright and steam 75 minutes.
- Tamales are ready — They are done when the husk peels away cleanly.