Tamales

Method

• step 1

  Soak the husks in very hot water for 30 minutes. Weigh them down with something heavy so they are submerged.

  

• step 2

  Add the lard to the bowl of a stand mixer. You can also use an hand mixer if you prefer. Using the paddle attachment, beat the lard on medium speed until light and smooth, about 4 minutes. Stop and add the masa harina, salt and the baking powder. Mix on low until well combined, about 1 minute. While the motor is running, slowly add the broth until a dough forms, about 5 minutes. It should be spongy in texture.

  

• step 3

  Bone, skin and shred the chicken and place in a bowl. Add one cup of the salsa verde and mix together.

• step 4

  Drain the husks and pat dry with paper or a clean kitchen towel. Working with one husk at a time, lay flat with the skinnier end on bottom. Use a small spatula to spread 2 tbsps of the masa in a thin layer in the upper middle leaving 3 inches free at the bottom and 1 inch free on both sides.

  

• step 5

  Add 2 tbsps of the chicken filling down the centre of the dough in a vertical line.

  

• step 6

  Fold one side of the husk over stopping in the middle. Fold the other side over this just overlapping. Tuck the tail up and over for an open ended pouch. Repeat the process with the other husks.

  

  

• step 7

  Fit a dutch oven or large pot with a steamer basket. Fill the pot with water so it just touches the bottom of the steamer and bring to a boil. Stand the tamales, open end up in the steamer. Cover, turn the heat to low and steam for 45 minutes to one hour. You may need to top up with water at some point while its steaming. To test if it’s done; open one up and if the dough doesn’t stick to the husk it’s done. If not, give it another 10 minutes.

• step 8

  Let the tamales rest for 5 minutes with the lid on. Serve with the extra salsa verde, crema, chopped onions and cilantro.