Chicken Tamales

Ingredients

• 3 cups masa harina
• 2 cups chicken broth, warm
• 1/2 cup lard or vegetable shortening
• 1 tsp baking powder
• 1 tsp salt
• 1.5 lbs bone-in chicken thighs
• 1 cup salsa verde, plus more for serving
• 1/2 white onion, roughly chopped
• 3 cloves garlic, smashed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 16 dried corn husks, soaked in warm water for 1 hour
• 1/2 cup fresh cilantro, roughly chopped, for garnish

Steps

1. 1

   1. Simmer chicken thighs in a pot with onion, garlic, cumin, oregano, and enough water to cover for 35 minutes until cooked through; remove chicken, shred the meat, and toss it with salsa verde.

2. 2

   2. Beat lard or shortening with an electric mixer until fluffy, about 2 minutes, then gradually mix in masa harina, baking powder, salt, and warm broth until a soft, spreadable dough forms that holds its shape.

3. 3

   3. Drain soaked corn husks and pat dry; spread a thin, even layer of masa dough across the wider end of each husk, leaving a border at the edges.

4. 4

   4. Spoon a line of the salsa verde chicken down the center of the masa, then fold the sides of the husk inward and fold the narrow bottom end up to seal the tamale.

5. 5

   5. Stand tamales upright in a steamer basket over boiling water, open end up, cover tightly, and steam for 75 to 90 minutes, adding water as needed, until the masa pulls cleanly away from the husk.

6. 6

   6. Let tamales rest 10 minutes before serving; peel back the husks and serve on a plate with extra salsa verde and fresh cilantro scattered alongside.