Chicken Tamales

📝 Ingredients

• 40-50 corn husks
• 2.5 pounds chicken breast
• 2 large garlic cloves
• 2 large bay leaves
• 10-15 black peppercorns
• 3 1/2 tsp salt (divided)
• 1 white onion (divided in half)
• 4 cups water
• 1 1/2 pounds tomatillos (peeled and washed)
• 2 serrano peppers
• 2 tsp dried oregano
• 1 large bunch of fresh cilantro
• 1 tsp olive oil
• 265 grams lard (1 1/4 cup)
• 500 grams corn flour for making tortillas (~4 cups)
• 3-4 cups chicken broth
• 1 tsp baking powder
• 1 tsp salt

👨‍🍳 Instructions

1. 1--- Cook the Chicken ---
2. 2Place chicken, garlic, bay leaves, peppercorns, 1 1/2 teaspoons salt, half an onion in a pot, cover with approximately 4 cups of water, and place over high heat.
3. 3When the water starts to boil lower the temperature and simmer for 35-40 minutes until chicken is tender. Set aside.
4. 4--- Soak the Corn Husks ---
5. 5Place the corn husks in a large bowl or pot and cover with boiling water until soft, approximately 30-40 minutes. The husks tend to float in water, so place another pot filled with water on top of them to hold them underwater.
6. 6--- Make the Chicken Filling ---
7. 7Next, put tomatillos, 1/2 onion, 2 serrano peppers, 2 teaspoons salt, oregano, cilantro, 2 cooked garlic cloves from the chicken broth and 1/4 cup chicken broth in a blender, and mix until smooth.
8. 8Pour 1 tsp olive oil into a medium-size pot and add the salsa from the blender. Cook for 10-15 minutes until the salsa changes color from bright green to olive green.
9. 9Shred the cooked chicken, add to the pot with the salsa and mix with a spoon. Set aside.
10. 10--- Make the Masa ---
11. 11Place lard in a mixer bowl and beat until very soft and creamy, approximately 5-7 minutes.
12. 12In a separate bowl mix together corn flour, baking powder, and 1 teaspoon of salt.
13. 13Add half of the dry ingredients to the softened lard and keep beating at low speed until well integrated. (If you don’t have a mixer, you can mix by hand). Add the remaining dry ingredients and continue beating until integrated. The mixture will look like coarse sand.
14. 14Start by adding 1 cup of the chicken broth until well integrated. Add a second cup until well integrated. At this point, turn off the mixer, remove the bowl, and add another 1/2 cup of chicken broth and mix with your hands or a spoon but the hands are better.
15. 15Continue adding more liquid until you get a soft and spreadable creamy peanut butter-like consistency masa. Cover with a kitchen towel.
16. 16--- Assembling the Tamales ---
17. 17Remove corn husks from the water and squeeze them to remove excess water, then dry them with a kitchen towel.
18. 18Next, take 2 or 3 of the husks, depending on their sizes, and separate them into strips 1/4 inch thick to use as ties for securing the tamales (See photos or video).
19. 19Now take a whole corn husk and spread 1-2 tablespoons of masa on half the corn husk, starting 1/2 inch from the top of the wider end and leaving 1 inch of the husk clear of masa to one side.
20. 20Add a teaspoon of the chicken filling in the middle of the masa. Fold both sides to cover the filling, the side with no masa will be on top. Then fold the tamal in half and tie. Continue until you’ve used all the masa.
21. 21--- Steaming the Tamales ---
22. 22Fill your tamalera or steamer with water, but make sure that the water does not touch the tamales when they are placed in it. Cover the bottom of the tamalera colander with a few corn husks and place your tamales inside vertically, with the open side up.
23. 23Place some corn husks on top of the tamales, then with a wet kitchen towel. Cover and, over high heat, steam for 1 hour and 15 minutes. Always carefully open your tamalera or steamer to avoid steam injury.
24. 24Make sure to check on the water level of the steamer a couple of times so it doesn’t run dry. After the 1 hour and 15 minutes, turn off the heat and let them rest for 10 minutes. Remove tamales with tongs.