Chicken Tamales

Ingredients

• 3 cups masa harina
• 2 cups warm chicken broth
• 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, quartered
• 3 cloves garlic, smashed
• 1 tsp cumin
• 1 tsp dried oregano
• 12-15 dried corn husks, soaked in warm water for 30 minutes
• 1/2 cup fresh cilantro, roughly chopped

Steps

1. 1

   1. Simmer chicken thighs with onion, garlic, cumin, and oregano in salted water for 30 minutes until cooked through. Remove chicken, shred the meat, and toss with salsa verde. Reserve the broth.

2. 2

   2. Beat lard or shortening with a hand mixer until fluffy, about 2 minutes. Mix in masa harina, baking powder, salt, and enough warm reserved broth to form a soft, spreadable dough that holds its shape.

3. 3

   3. Drain the soaked corn husks and pat dry. Spread a thin, even layer of masa onto the center of each husk, leaving a border on all sides.

4. 4

   4. Spoon a line of the sauced shredded chicken down the center of the masa, then fold the sides of the husk inward to enclose the filling and fold the bottom flap up.

5. 5

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

6. 6

   6. Let tamales rest 5 minutes before serving. Peel husks back and arrange on a plate with fresh cilantro and extra salsa verde alongside.