Tamales de Pollo en Salsa Verde

Method

1. 01

   Soak the corn husks

   Cover the dried husks with very hot water, weigh them down and soak for 40 minutes until soft and flexible.

   

2. 02

   Cook the chicken

   Simmer the chicken with half the onion, 2 garlic cloves, the water and 4 g salt for 20 minutes until cooked through.

   

3. 03

   Shred and reserve the broth

   Cool the chicken for 10 minutes, shred it into moist strands and strain the cooking liquid to use as part of the masa broth.

   

4. 04

   Simmer the tomatillos

   Simmer the tomatillos, serranos and remaining 2 garlic cloves in water for 10 minutes until the tomatillos turn dull green and soften.

   

5. 05

   Blend the salsa verde

   Blend the drained tomatillos, serranos and garlic with the remaining onion, cilantro and 3 g salt until smooth.

   

6. 06

   Cook the salsa

   Heat the oil in a saucepan, add the salsa and simmer for 8 minutes until its raw edge disappears and it thickens slightly.

   

7. 07

   Make the chicken filling

   Stir the shredded chicken into 300 ml cooked salsa and simmer together for 3 minutes, leaving the filling saucy rather than dry.

   

8. 08

   Whip the lard

   Beat the lard for 4–5 minutes until noticeably paler and fluffy, scraping the bowl once.

   

9. 09

   Build the masa

   Mix masa harina with baking powder and the remaining 6 g salt, then beat it into the lard in 3 additions, alternating with warm broth.

   

10. 10

    Adjust the masa texture

    Beat for another 5 minutes, adding broth a little at a time until the masa spreads easily like soft hummus but still holds its shape.

    

11. 11

    Spread masa on the husks

    Drain and pat the husks dry, then spread about 45 g masa into a thin rectangle on the broad end of each usable husk.

    

12. 12

    Add the filling

    Place about 30 g chicken filling down the centre of the masa, keeping a clean border so the dough can seal around it.

    

13. 13

    Fold each tamal

    Bring the long husk sides together so the masa closes around the filling, roll the seam to one side, then fold the narrow end upward.

    

14. 14

    Pack the steamer upright

    Line the steamer with spare husks and stand the tamales upright with open ends facing up, snug enough that they support one another.

    

15. 15

    Steam and rest

    Steam over steady medium heat for 55–60 minutes, checking the water level once; rest off heat for 10 minutes before testing that the husk peels cleanly away.