- 30 dried corn husks, soaked in hot water
- 1 pound tomatillos, peeled
- 12 cilantro sprigs
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 12 ounces cooked chicken, shredded
- 3 cups Masa Harina
- 1 1/2 cups warm water
- 1/2 cup lard, softened
- 1 1/4 cups warm chicken stock
- 2 teaspoons baking powder
- Filling: Put tomatillos into a saucepan, barely cover with water and bring
to a boil. Reduce heat and simmer 5 minutes. Drain, reserving liquid.
- In a blender or food processor fitted with the metal blade, process tomatillos,
cilantro, salt, pepper and enough of the reserved liquid to make a fairly thick
- Heat oil in a cast iron skillet, add onion and cook 2 or 3 minutes. Stir
in tomatillo paste and simmer about 20 minutes, adding more liquid if necessary
to maintain a fairly thick paste. Set aside.
- Dough: In a bowl mix together Masa Harina, salt, water and lard. Slowly
stir in stock. Add baking powder and beat with a wooden spoon until bubbles
appear and a teaspoonful dropped in a glass of cold water floats.
- Drain corn husks and pat them dry. Place 2 husks overlapping in the palm
of one hand and spoon on 1 tablespoon of sauce, 1 tablespoon of dough, a little
cooked chicken and another spoonful of sauce. Wrap husks carefully to enclose
filling, then fold tail towards top, leaving it loose to allow room for expansion.
Place tamales in the top half of a steamer and cover with wax paper. Cover tightly
and steam for 1 1/2 hours until dough is light and fluffy.
- Reheat any remaining sauce and serve separately.
Variation: Use beef broth in filling and substitute pork or beef instead of chicken.