Cost per serving $1.86 view details
- 1/2 x eight-oz package dry corn husks
- 4 ounce lard - (1/2 c.)
- 1 lb fresh masa - (2 c.)
- 2/3 c. poultry broth
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1 lb tomatillos
- 3 x serrano chiles
- Â Â Salt to taste
- 1 Tbsp. lard
- 6 x fresh coriander sprigs roughly minced
- 1 sm onion minced
- 1 lrg garlic clove minced
- 3 x tomatillos minced
- 1/4 c. minced cilantro
- 1Â 1/3 c. shredded chicken
- Prepare cornhusks: Simmer the husks in water to cover for 10 min, weighting them with a plate to keep them submerged. Let them stand for a couple of hrs till husks are pliable.
- To make the dough: Beat the lard in a mixer till very light, for about a minute. Add in 1/2 lb. (1 c.) fresh masa to lard. Beat till well blended. Continue beating, adding alternately the remaining 1/2 lb. masa and the poultry broth, adding only sufficient broth to give consistency of medium-thick cake batter. Then sprinkle in the baking pwdr and salt. Beat 1 minute more.
- To make the salsa: Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them till tender, about 10 to 15 min. Then drain them and put them in the bowl of a food processor. Add in the coriander, onion, and garlic. Process till smooth.
- Heat 1 Tbsp. lard in a medium-large skillet over medium-high heat. When the lard is warm sufficient to make a drop of the tomatillo puree sizzle, pour it all in at once. Stir the sauce constantly for 45 min till it gets darker and thicker - thick sufficient to coat a spoon. Add in the 3 minced tomatillos and cilantro. Season with salt.
- Mix the shredded chicken with 1/2 c. cooked tomatillo sauce.
- To create the tamales: Remove husks from water when they have softened. Pat husks dry. Tear extra husks into 1/4-inch wide, 7-inch long strips one for each tamale. Take one which is at least 6 inches across on wider end and 6 to 7 inches long. Lay out this cornhusk with tapering end toward you. Spread a couple of Tbsp. of dough mix into a square, leaving at least a 1 1/2-inch border on side toward you and 3/4-inch border along other sides. Pick up two long sides of cornhusk and bring them together, overlapping one over the other. Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of strips of husk around tamale. Repeat with remaining husks and dough mix.
- Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer - they need to expand. Cover with layer of leftover husks. Cover with lid and steam for 1 hour. Check carefully which all the water doesn't boil away, adding boiling water when necessary.
- Serve with additional salsa on the side.
- This recipe yields 4 to 6 servings.
- Suggested Wine: Mexican beer, not wine
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|Amount Per Serving||%DV|
|Serving Size 360g|
|Recipe makes 4 servings|
|Calories from Fat 405||47%|
|Total Fat 45.37g||57%|
|Saturated Fat 15.48g||62%|
|Trans Fat 0.0g|
|Total Carbs 96.4g||26%|
|Dietary Fiber 3.1g||10%|