These zesty chicken tamales are a delicious, traditional dish featuring shredded chicken wrapped in a savory masa dough, all steamed inside corn husks for an authentic flavor.
Ingredients
12 pieces corn husks
2 pounds chicken pieces
to taste none salt
2 pieces mulato chiles
2 pieces ancho chiles
2 cloves garlic
1 teaspoon cumin seeds
2 tablespoons lard
2 cups masa harina
1 cup chicken broth
1 teaspoon baking powder
Method
Soak corn husks in a bowl of boiling water for several hours until they become pliable. Once softened, drain and place them on a clean surface, covering with a damp cloth to keep them moist.
In a large pot, place chicken pieces and generously season with salt. Add water, bring to a boil, then reduce heat and let simmer for 20 to 25 minutes until the chicken is cooked through. After draining, shred the chicken using two forks.
On a medium skillet, lightly toast mulato and ancho chiles for approximately 3 to 5 minutes until they emit a fragrant aroma. Transfer to a bowl, covering with boiling water and letting them soften for about 25 minutes. Blend the chiles with garlic, cumin seeds, and about 1/2 cup of the soaking water until a smooth, thick sauce forms, adding more water if necessary.
In a saucepan, heat 1 tablespoon of lard over medium heat, then pour in the blended sauce. Cook for 3 to 5 minutes, then add the shredded chicken and continue cooking for an additional 5 minutes to meld the flavors together.
In a large mixing bowl, cream the remaining lard until smooth. Gradually incorporate masa harina, chicken broth, baking powder, and 1 1/2 teaspoons of salt until the mixture is well combined. To check if the masa is ready, drop a small ball into cold water; it should float. If it sinks, mix longer until it floats.
Take a corn husk and spread around 2 tablespoons of the masa mixture on it, leaving about 2 inches from the bottom and 1/4 inch from the top. Place a tablespoon of the chicken mixture in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom up to secure it. Repeat this process for all husks.
Set up a steamer in a large saucepan, adding water just below the steamer's base. Bring the water to a boil, then arrange the tamales upright with the open ends facing up. Steam for about 1 hour, or until the filling is hot and separates easily from the husk. Allow the tamales to rest for 15 minutes before serving.
