Mexican cuisine · Dough, Pasta & Rice

Tamales de Pollo

Light corn dough with chicken in green tomatillo sauce, wrapped in corn husks and gently steamed.

Ingredients · for 6 servings

• 500 g masa harina (corn flour for tortillas)
• 200 g lard (or clarified butter)
• 600 ml chicken stock
• 1 tsp baking powder
• 500 g chicken breast fillets
• 500 g tomatillos
• 2 green chiles
• 1 white onion
• 3 garlic cloves
• 1/2 bunch cilantro
• 20 dried corn husks
• Salt

Instructions

1. Soak the corn husks in hot water for 30 min. until soft and pliable; meanwhile, gently poach the chicken breast fillets in salted water for 18 min. and shred finely with two forks.
2. Simmer the tomatillos, green chiles, onion and garlic in a little water for 10 min., until the tomatillos turn from green to olive, then blend smooth with the cilantro and season with salt.
3. Mix the shredded chicken with two-thirds of the green sauce and warm briefly — the filling should be moist but not runny.
4. Beat the lard for 5 min. until white and creamy, sift in the masa harina, baking powder and salt, and gradually add the chicken stock until a soft dough forms that floats on water.
5. Spread 2 tbsp of dough thinly onto a drained corn husk, add 1 tbsp of filling, fold the long sides over, and fold the bottom of the husk up firmly.
6. Stand the tamales upright in a steamer basket and steam, covered, for 60 min., until the husk peels cleanly away from the dough; serve with the remaining sauce.