Green Chile Chicken Tamales

1. 1

   Step 1

   • a.Prepare Husks and Cook Chicken
   • b.Place corn husks in a large bowl and cover with very hot water. Use a heavy plate to keep them submerged. Let them soak for at least 1 hour, or until soft and pliable.
   • c.In a large pot, combine chicken, halved yellow onion, 2 smashed garlic cloves, and bay leaf. Cover with about 8 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
   • d.Remove chicken and let cool. Strain the broth and reserve 5-6 cups for later use. Once cool enough to handle, shred the chicken with two forks.
2. 2

   Step 2

   • a.Make the Green Chile Filling
   • b.Heat vegetable oil in a large skillet over medium heat. Add the chopped white onion and cook until translucent, about 5 minutes.
   • c.Add the 4 minced garlic cloves and cook for 1 minute more until fragrant.
   • d.Stir in the shredded chicken, diced green chiles, cumin, and Mexican oregano. Mix thoroughly.
   • e.Pour in 1 cup of the reserved warm chicken broth. Bring to a simmer and cook for 10-15 minutes, until the liquid has mostly been absorbed. The filling should be moist, not soupy. Season with 1 tsp salt and pepper.
3. 3

   Step 3

   • a.Prepare the Masa Dough
   • b.In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the lard on high speed for 3-5 minutes until it is very light and fluffy, resembling whipped cream.
   • c.In a separate large bowl, whisk together the masa harina, baking powder, and 2 tsp of salt.
   • d.With the mixer on low, gradually add the masa mixture to the whipped lard in three parts, alternating with 3-4 cups of the warm chicken broth. Mix until a soft, pliable dough forms.
   • e.Increase mixer speed to medium-high and beat for 8-10 minutes to incorporate air. To check if it's ready, drop 1/2 tsp of masa into a glass of cold water. If it floats, it's ready. If it sinks, beat for another 2-3 minutes and test again.
4. 4

   Step 4

   • a.Assemble the Tamales
   • b.Take a soaked corn husk and pat it dry. Lay it flat with the smooth side up. Using the back of a spoon, spread about 3-4 tablespoons of masa onto the wider half of the husk, leaving a 1/2-inch border on the sides and a 2-inch border at the narrow top.
   • c.Spoon about 2 tablespoons of the chicken filling in a line down the center of the masa.
   • d.Fold one long side of the husk over the filling to meet the other side. Roll it tightly. Fold the empty, narrow end of the husk up. This folded end is the bottom of the tamale.
   • e.If desired, tear a thin strip from another husk and tie it around the tamale to secure it. Repeat until all masa and filling are used.
5. 5

   Step 5

   • a.Steam the Tamales
   • b.Prepare a large stockpot with a steamer insert. Add 2-3 inches of hot water, ensuring the water level is below the steamer basket. You can place a coin at the bottom of the pot; if it starts to rattle, you know the water is low.
   • c.Arrange the tamales standing upright in the steamer, with the folded-end down. Pack them snugly but not so tight that steam cannot circulate.
   • d.Cover the tamales with a layer of leftover corn husks and a clean, damp kitchen towel. Place the lid on the pot.
   • e.Bring water to a boil, then reduce heat to a medium-low simmer. Steam for 60 to 75 minutes. Check the water level every 20-30 minutes and add more boiling water as needed.
6. 6

   Step 6

   • a.Rest and Serve
   • b.After 60 minutes, check for doneness. Carefully remove one tamale and let it cool for a few minutes. Unwrap it; the masa should be firm and pull away cleanly from the husk. If it's still mushy, steam for another 15-20 minutes.
   • c.Once cooked, turn off the heat and let the tamales rest in the pot with the lid on for at least 20-30 minutes. This step is crucial for the masa to set properly.
   • d.Serve warm, removing the corn husk before eating. Enjoy with your favorite salsa or sauce.

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