Yield: 12 tamales
Prep: 30 minutes | Cook: 1 hour and 30 minutes
Total Time: 2 hours

Ingredients

• 12-20 dried corn husks, or as needed

For the dough:

• 1 cup pork lard
• 2 tsp baking powder
• 1 box of masa harina corn flour
• 3 cups of chicken broth

For the filling:

• 1 chile pasilla
• 1 chile serrano pepper
• 4 Tomatillos, husk removed
• 1 cup chicken broth
• 2 garlic cloves
• 1 lb chicken breasts
• Salt and pepper

Preparation

1. Place husks in a large water bowl and set aside to soften.
2. For the dough, get a large mixing bowl, mix the melted lard, masa harina corn flour, baking powder and chicken broth. Knead dough until soft, set aside for 15 mintues.
3. In a saucepan, cook chicken in water. Once fully cooked, shred the chicken and set aside. Save a cup of the chicken broth for the filling.
4. For the filling, combine the chile pasilla, serrano pepper, tomatillos in a large saucepan with water. Bring to a boil, and cook for about 5 minutes.
5. Transder to a blender, add garlic, salt, pepper and the cup of chicken broth you set aside.
6. To assemble the tamales, take a corn husk, spead a thin layer of masa. Add 3 tablespoons of the sauce and some shredded chicken. Fold in the sides of each husk, and fold the pointed side up, leaving one end open. Repeat process with remaining ingredients.
7. In a steamer, place the filled husks with the open ends up.
8. Steam for about 1 hour and 30 minutes; make sure to check the steamer doesn't run out of water.

Take a look at our recommended wine pairing for this recipe below.