Tamales Verdes

🧂Ingredients

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• 4 cups masa harina(Nixtamalized corn flour.)
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• 1.5 cups pork lard(Must be whipped; provides the fluffy texture.)
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• 3 cups chicken broth(Warm, to hydrate the masa.)
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• 1 tsp baking powder(For lift.)
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• 2 cups shredded chicken(Cooked.)
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• 2 cups salsa verde(Tomatillo, jalapeño, cilantro purée.)
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• 1 package dried corn husks(Soaked in hot water for 1 hour.)
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📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   The Flotation Test. In a large bowl, violently whip the lard until it is aerated, white, and resembles buttercream. Slowly incorporate the masa harina, baking powder, and warm chicken broth. Beat continuously for 10-15 minutes 15 minutes. The masa is ready when a small ball dropped in water floats to the surface.

2. 2

   The Filling. Toss the shredded cooked chicken in the vibrant, acidic salsa verde.

3. 3

   The Smear. Take a soaked, pliable corn husk. Using the back of a spoon, spread a thin, even rectangle of the aerated masa onto the smooth side of the husk.

4. 4

   The Core. Place a generous line of the chicken-salsa mixture down the center of the masa.

5. 5

   The Fold and Steam. Fold the edges of the husk together so the masa completely encases the filling. Fold the narrow bottom tail up. Stand the tamales vertically, open-end up, in a massive steamer. Steam aggressively for 1.5 hours 1.5 hours until the masa separates easily from the husk.