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Ingredients
- 20 dried corn husks
- 6 ounces lard (see Cooks' note)
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 pound masa harina
- 1 cup chicken stock or low-sodium broth
- 1 1/2 cups Salsa Verde
- 2/3 pound shredded poached chicken
Details
Servings 20
Preparation
Step 1
Soak the corn husks in warm water until soft, about 2 hours.
In the bowl of a stand mixer fitted with the paddle attachment, combine the lard, baking powder, and salt and beat until smooth. Transfer to a bowl and fold in the masa harina and chicken stock. Using a rubber spatula, beat the dough until you can form a little ball that will float in cold water.
Arrange a softened corn husk on a work surface and spread with a thin layer of masa dough. Add a spoonful of Salsa Verde and some chicken. Fold the husks in thirds, as if folding a letter, then tuck the ends under. Continue filling and folding the remaining the tamales.
Fill a large steamer or tamalera with salted water to just below the steamer rack and bring to a boil. Arrange the tamales in a crisscross pattern on the rack, leaving enough space between them to allow steam to circulate. Steam the tamales for 1 1/2 to 2 hours. Let rest for 30 minutes before serving.
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