Tamales

Ingredients

• •3 cups Masa harina
• •1 cup Lard
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •2 cups Chicken broth
• •2 lbs Chicken thighs
• •2 tablespoons Olive oil
• •2 lbs Chicken thigh
• •3 cloves Garlic
• •3 tbsp Chili powder
• •1 cup Chili sauce
• •1 tbsp Cumin
• •1 medium Onion
• •30 pieces Corn husks
• •1 tsp Baking powder
• •2 cups Salsa verde

Instructions

1. 1

   Soak corn husks in warm water overnight

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

2. 2

   Cook and shred chicken, mix with chili sauce

   💡 Use a thermometer - breast at 165F, thighs at 175F for tender meat.

3. 3

   Beat lard until fluffy, gradually add masa and broth

   💡 Beat 10 min minimum

4. 4

   Add baking powder, salt, cumin

   💡 Season well

5. 5

   Fold husks, tie with strip

   💡 Fold sides in

6. 6

   Steam for 1.5 hours until masa is firm

   💡 No opening

7. 7

   Rest 10 min, serve with salsa verde

   💡 Unwrap at table