These are our very favorite tamales. Homemade tomatillo sauce is recommended.
Ingredients
- 16 oz dried corn husks
- 2 c tomatillo sauce
- 2 pounds chicken grilled or roasted, coarsely shredded
- 20 oz pork lard
- 3 tsp baking powder
- 7 c dried masa harina
- 4 1/2 c hot water
- 1 - 1 1/3 c cilantro chopped
Servings: tamales
Instructions
- Cover the husks in very hot water, weight with plate to keep submerged and let sit for a couple of hours before forming tamales.
- Using favorite tomatillo sauce, add chicken and cilantro.
- Combine masa harina with hot water.
- Beat lard, salt, and baking powder until light in texture.
- Beat in harina in three additions.
- Add 2 cup broth, beat 30 seconds plus until a small dallop floats to top of cold water.
- If needed, beat in additional broth to give the consistency of soft cake batter.
- It should not be runny or very wet and hold shape well.
- Taste and add additional salt if desired.
- If desired, refrigerate batter for an hour, then beat adding additional broth or water.
- Preparing tamales
- Tear a few corn husks into thin strips.
- Remove on large husk from soaking bowl, rinse and pat dry.
- Place on table with narrow edge toward you.
- Put 1/4 c of masa into 4 inch square in center of husk.
- Spoon 1-2 Tbl chicken mixture in a line down middle of square.
- Fold sides of husk in, so batter surrounds filling, then fold bottom up and tie with thin strip.
- Using pot with steamer basket, add a few inches of water and bring to boil.
- Using a rack, line pan with additional corn husks.
- Stand tamales vertical but do not crowd.
- Cover tamales with corn husks so steam can run off.
- Cover pan with lid and steam 45 -60 minutes or until the masa no longer feels sticky.
- Add extra boiling water to add to pot so it does not get dry.
- Rest a few minutes before eating.
- Serve with sour cream and remaining tomatillo sauce.
Recipe Notes
For best textured tamales, let cool completely, then steam again for 15 minutes to heat through. Filling and batter can be made ahead of time. Refrigerate before assembling. Finished tamales can be frozen. Defrost in refrigerator overnight before re-steaming. Adapted from Rick Bayless Mexico, One Plate at a Time
Share this Recipe
Powered byWP Ultimate Recipe