Tamales with Chicken and Salsa Verde
- 1/2 eight-ounce package dried corn husks
- 4 ounces (1/2 cup) lard
- 1 pound (2 cups) fresh masa
- 2/3 cup poultry broth
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound tomatillos
- 3 Serrano chiles
- Salt
- 1 tablespoon lard
- 6 sprigs fresh coriander, roughly chopped
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 3 tomatillos, chopped
- 1/4 cup cilantro, chopped
- 1 1/3 cups shredded chicken
- Prepare cornhusks: Simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged.
- Let them stand for a couple of hours until husks are pliable.
- To make the dough: Beat the lard in a mixer until very light, for about a minute.
- Add 1/2 pound (1 cup) fresh masa to lard.
- Beat until well blended.
- Continue beating, adding alternately the remaining 1/2 pound masa and the poultry broth, adding only enough broth to give consistency of medium-thick cake batter.
- Then sprinkle in the baking powder 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 until tender, about 10 to 15 minutes.
- Then drain them and put them in the bowl of a food processor.
- Add the coriander, onion, and garlic.
- Process until smooth.
- Heat 1 tablespoon lard in a medium large skillet over medium-high heat.
- When the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.
- Stir the sauce constantly for 4 to 5 minutes until it gets darker and thicker...thick enough to coat a spoon.
- Add the chopped tomatillos and cilantro.
- Season with salt.
- Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.
- To form 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 that 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 tablespoons of dough mixture 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 mixture.
- 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 that all the water doesn't boil away, adding boiling water when necessary.
- Serve with additional salsa on the side.
- Suggested drink: Mexican beer
eight, lard, fresh masa, poultry broth, baking powder, salt, serrano chiles, salt, lard, fresh coriander, onion, clove garlic, cilantro, chicken
Taken from www.foodnetwork.com/recipes/tamales-with-chicken-and-salsa-verde-recipe.html (may not work)