Green Chile Chicken Tamales

1. 1
   prep

   Soak the corn husks.

   Place dried corn husks in a large bowl. Pour very hot water over them until fully submerged. Weight them down with a plate and soak for at least 30 minutes until pliable. Drain and pat dry before using.

   TIPSoaking the husks makes them flexible and prevents tearing when you fill and fold the tamales.
2. 2
   boil · ~20 min

   Poach the chicken.

   Place chicken breast, quartered onion, garlic cloves, and a pinch of salt in a pot. Add enough water to cover by an inch. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15-20 minutes until chicken is cooked through and shreds easily.

3. 3
   prep

   Shred the chicken.

   Remove the chicken from the pot and let cool slightly. Discard the onion and garlic. Use two forks to shred the chicken into thin strands. Set aside. Reserve 1/4 cup of the poaching liquid.

   TIPShredding the chicken while it's still warm makes the job much easier.
4. 4
   roast · ~10 min

   Roast the peppers and tomatillos.

   Preheat your broiler to high. Place poblano peppers, jalapeños, and tomatillos on a foil-lined baking sheet. Broil for 8-12 minutes, turning occasionally with tongs, until the skins are blistered and charred all over.

   TIPThe char is where the deep, smoky flavor comes from, but don't let them burn through—they should blacken on the outside while the flesh softens.
5. 5
   rest · ~10 min

   Steam the roasted peppers.

   Immediately transfer the hot roasted poblano peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes—this loosens the skins so they slip right off.

6. 6
   prep

   Peel and seed the peppers.

   Remove the charred skins from the poblanos and jalapeños with your fingers or a paper towel. Cut off the stems, slice them open, and scrape out the seeds. Roughly chop the cleaned pepper flesh.

   TIPWear gloves when handling jalapeños, or wash your hands thoroughly immediately after—the capsaicin can linger and irritate eyes or skin.
7. 7
   mix

   Blend the salsa verde.

   In a blender, combine the roasted peppers, roasted tomatillos, cilantro, ground cumin, 0.25 tsp salt, 2 tsp vegetable oil, and the reserved 1/4 cup chicken poaching liquid. Blend until smooth, stopping to scrape down sides as needed. Taste and adjust salt.

8. 8
   simmer · ~15 min

   Simmer the chicken in green chile salsa.

   Pour the salsa verde into a skillet placed over medium heat. Stir in the shredded chicken. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the flavors meld and the mixture thickens to a moist but not soupy consistency. Remove from heat.

   TIPThe filling should be juicy but not drippy—excess liquid will soak through the masa during steaming.
9. 9
   mix · ~8 min

   Make the masa dough.

   1.In a stand mixer bowl or a large bowl, combine 2 cups masa harina, a pinch of salt, and 1 tsp baking powder.

   2.Add 1/2 cup vegetable oil (or melted lard) and begin mixing on low speed.

   3.Slowly pour in 1.5 cups of warm water while mixing. Beat on medium speed for 5-7 minutes until the dough is soft, fluffy, and homogenous.

   4.Test the dough by dropping a small ball of masa into a glass of cold water. If it floats, it's ready. If it sinks, beat 1-2 minutes more.

   TIPThe float test is the traditional gold standard for tamales—airy, well-beaten masa steams up tender and light.
10. 10
    assemble

    Assemble the tamales.

    1.Pick up a soaked corn husk with the wide end toward your palm. Shake off excess water.

    2.Spread about 3 tablespoons of masa dough in the upper two-thirds of the husk, leaving a 1-inch border on the sides and the pointed bottom end.

    3.Spoon 2 tablespoons of the green chile chicken filling in a line down the center of the dough.

    4.Fold one long side of the husk over the filling, then the other side, wrapping snugly. Fold the pointed tail end up over the seam.

    5.Tie a thin strip of corn husk around the center to secure, if desired.

    TIPDon't overstuff—the masa expands slightly during steaming, and a bursting tamale loses its goodness to the water below.
11. 11
    steam · ~70 min

    Steam the tamales.

    Set up a tamale steamer or a large pot fitted with a steamer basket. Pour about an inch of water into the bottom, making sure it doesn't touch the rack. Line the rack with spare corn husks. Stand the tamales upright, folded end down, packed snugly but not tightly. Cover with a damp kitchen towel and then the lid. Bring to a boil over high heat, then reduce to a steady medium steam. Steam for 60-75 minutes. Check the water level halfway through and add more boiling water if needed.

    TIPTamales are done when the masa pulls away easily from the husk and is firm to the touch. If it's still sticky or doughy, steam for another 10 minutes and test again.
12. 12
    rest · ~10 min

    Rest the tamales before serving.

    Remove the pot from heat and let the tamales rest, covered, for 10 minutes. This firms up the masa for a perfect texture. Serve warm, unwrapped from the husk.

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