- 60 to 70 dried corn husks
- Hot water
- 2 tablespoons lard or vegetable shortening
- 1 cup finely chopped white onion
- 1/4 cup sesame seeds
- 1/2 teaspoon ground cinnamon
- 1 clove garlic, minced
- 1 (1 pound) can whole peeled tomatoes, undrained, and coarsely chopped
- 1 (7 ounce) can chipotle chiles in adobo sauce
- 1/2 cup water
- 1 (3 pound) broiler-fryer chicken, cut up
- 2 teaspoons salt
- 1 cup lard or vegetable shortening (at room temperature)
- 3 cups Masa Harina
- 1 3/4 to 2 cups warm chicken stock or broth
- Boiling water
- Place corn husks in large pot; add very hot water to cover. Top husks with
plate and heavy jar to keep submerged. Let stand at least 3 hours or overnight.
- Heat 2 tablespoons lard or vegetable shortening in a deep skillet over medium
heat until hot. Add onion and sesame seeds; sauté until onion is soft and seeds
are golden, about 4 minute. Stir in cinnamon and garlic; add tomatoes, chiles
and 1/2 cup water. Add chicken to skillet; sprinkle with 1 teaspoon salt. Heat
over high heat to boiling; reduce heat to low. Simmer, covered, until chicken
is very tender, about 1 hour. Remove chicken with tongs to plate; let stand
until cool enough to handle.
- Skim and discard fat from tomato mixture; cook over medium-high heat, stirring
occasionally, until reduced to 3 cups, 8 to 10 minute. Transfer to blender container;
process until smooth.
- Remove and discard skin and bones from chicken; cut into 3/8- to 1/2-inch
cubes. Drain corn husks; rinse and rub each husk under running water to remove
any silk and debris. Drain well; pat dry. Wrap in towel to keep pliable.
- Beat 1 cup lard or vegetable shortening in large mixer bowl until light
and fluffy, 5 to 10 minutes. Beat in Masa Harina, 1/4 cup at a time; beat until
thoroughly blended. Beat in remaining 1 teaspoon salt. Gradually beat in stock,
using just as much as is needed to form dough that just holds together.
- For each tamale, spread heaping tablespoon dough in center of 1 corn husk
to form 3-inch square. Top with about 2 teaspoons tomato mixture and 4 to 6
chicken cubes. Fold right, then left edges of husk over filling. Fold wide end
of husk over filled area; fold pointed end over and tuck into center of folded
wide end. Turn tamale seam side down. Make 50 tamales in all.
- Line large steamer basket with remaining corn husks. Stack tamales in basket,
seam sides down. Cover tamales with kitchen towel. Place steamer basket over
3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle
boil. Steam tamales about 40 minutes.
- Remove 1 tamale from center of basket and carefully unwrap; if dough pulls
easily away from husk, it is done. If necessary, steam 5 or 10 minutes longer
and test again.
- Serve tamales hot.