Tamales Verdes

Ingredients

• 1 kg (8 cups)masa harina para tamales
• 400 g (14 oz)lard — beaten until light and floating
• 2 tspbaking powder
• 1.5 L (6 cups)warm broth
• 1 tbspfine salt
• 800 g (1 3/4 lb)chicken — poached and shredded
• 700 g (1 1/2 lb)tomatillos — husked and rinsed
• 3serrano chiles — stemmed
• 1/2white onion — cut into chunks
• 2 clovesgarlic — peeled
• 1 bunchfresh cilantro — thick stems removed
• 1/2 cupwater — to loosen the 4 cups of salsa
• 1 tspfine salt
• 30dried corn husks — soaked until pliable

Method

1. In a large mixing bowl, beat 400 g (14 oz) of lard using an electric mixer or a wooden spoon until it becomes white and fluffy. Gradually add 1 kg (8 cups) masa harina para tamales, 1.5 L (6 cups) warm broth, 2 tsp baking powder, and 1 tbsp fine salt. Mix until the dough is smooth and cohesive. To test, drop a small piece of dough into a glass of water; it should float, indicating enough air has been incorporated.
2. Place 30 dried corn husks in a large bowl and cover them with warm water. Let them soak for about 30 minutes until they become pliable. Once softened, drain them well and pat dry with a clean kitchen towel to remove excess water.
3. In a medium saucepan, place 800 g (1 3/4 lb) chicken and cover with water. Bring to a boil, then reduce to a simmer until the chicken is cooked through and tender, about 20 minutes. Remove the chicken from the pot, let it cool slightly, then shred it using two forks.
4. While the chicken is cooking, husk and rinse 700 g (1 1/2 lb) tomatillos. In a blender, combine the tomatillos, 3 serrano chiles, 1/2 white onion, 2 cloves garlic, 1 bunch fresh cilantro, and 1/2 cup water. Blend until smooth. Pour the sauce into a saucepan, add 1 tsp fine salt, and simmer over medium heat until the sauce thickens slightly and the color deepens.
5. Lay a corn husk flat on a clean surface. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving space at the edges. Spoon a generous amount of shredded chicken and a couple of tablespoons of the tomatillo sauce down the middle. Fold the sides of the husk over the filling, then fold the bottom up to secure it.
6. Arrange the filled tamales standing upright in a steamer basket. Place the basket over a pot of boiling water, ensuring the water doesn't touch the tamales. Cover and steam for about 90 minutes. The tamales are done when the masa pulls away from the husk easily and is firm to the touch.
7. Remove the steamer from heat and let the tamales rest for about 15 minutes. This resting period allows the masa to firm up further, ensuring it pulls cleanly from the husk when unwrapped. Serve warm, enjoying the rich aroma and flavors.