Mexican cuisine · Dough, Pasta & Rice

Tamales Verdes

Light masa dough in a corn husk, filled with shredded chicken in tangy salsa verde and gently steamed.

Ingredients · for 6 servings

• 20 dried corn husks
• 500 g masa harina
• 250 g lard
• 1 tsp baking powder
• 700 ml chicken broth
• 500 g boneless chicken thighs
• 500 g tomatillos
• 2 serrano chiles
• 1 onion
• 2 cloves garlic
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Soak the corn husks in hot water for at least 1 hr. until soft and pliable; meanwhile cook the chicken with half the onion and salt in water for 25 min. and shred it finely.
2. Cook the tomatillos, serrano chiles, remaining onion and garlic for 8 min. until the tomatillos turn olive green, blend with the cilantro, reduce for 10 min. and toss the meat in it.
3. Beat the lard with a hand mixer for 5 min. until white and fluffy, until a small ball of it floats on water – this is the test for airy tamales.
4. Mix the masa harina, baking powder and 2 tsp salt, stir alternately with the lukewarm broth into the lard until a soft, smooth dough like thick mashed potatoes forms.
5. Spread 2 tbsp of dough on a drained corn husk, place 1 tbsp of filling in the center, fold the long sides over each other and fold the narrow end up.
6. Stand the packets upright and tightly packed in a steamer basket and steam over simmering water for 60–75 min. until the dough pulls cleanly away from the husk; let rest 10 min. and serve in the husk.