Tamales

Ingredients:

• 2 cups masa harina
• 1 1/2 cups chicken broth, warm
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup lard or vegetable shortening, softened
• 2 cups cooked shredded chicken
• 1 cup salsa verde
• 1/2 cup crumbled queso fresco
• 24 dried corn husks, soaked in warm water for 1 hour

Instructions:

1. In a large mixing bowl, combine masa harina, baking powder, and salt.
2. Gradually add warm chicken broth to the masa mixture, stirring until a smooth dough forms.
3. In a separate bowl, beat lard or vegetable shortening until fluffy, then mix into the masa dough until well incorporated.
4. In another bowl, combine the shredded chicken and salsa verde.
5. Drain and pat dry the soaked corn husks. Spread 2 tablespoons of masa dough onto the center of a corn husk, leaving room at the edges.
6. Place 1 tablespoon of the chicken-salsa mixture in the center of the masa, then sprinkle with a bit of queso fresco.
7. Fold the sides of the corn husk inward, then fold the bottom up to enclose the filling, leaving the top open.
8. Repeat the filling and wrapping process with the remaining ingredients.
9. Arrange tamales upright in a steamer basket over simmering water, cover, and steam for 60-75 minutes or until the masa is firm and pulls away easily from the husks.
10. Let the tamales cool slightly before serving, optionally with extra salsa verde on the side.

Notes:

To check if the tamales are done, open one and see if the masa easily separates from the husk. Serve tamales with a side of refried beans and Mexican rice for a complete meal. Store leftover tamales in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.