- 36 corn husk
- ¾ cup pork lard or vegetable shortening
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons chile ancho powder
- 3 cups masa harina, dried corn flour
- 3 cups chicken broth
For Chicken Filling
- 2 tablespoons olive oil
- 1 cup white onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, finely diced
- 1 cup russet potatoes, peeled and finely diced
- 1 cup frozen corn
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/3 cup pickled jalapeño, minced
- 3 cups cooked, shredded chicken
- 1/3 cup vinegar from pickled jalapeños
- 2 (16 ounce) jars HERDEZ® Mild Salsa Verde
- 1 cup chicken broth
- 1 ½ teaspoons cumin
- 2 tablespoons of cilantro
- In large storage container, place corn husks. Add hot water to completely cover; weighing down with a heavy bowl.
- In stand mixer, beat lard until smooth. Mix in salt and baking power. Gradually add masa harina and 3 cups chicken broth. Beat on low speed 5 minutes. Cover.
- In a deep skillet, heat 2 tablespoons olive oil at medium. Add the onion, garlic, carrots, potatoes. and corn. Season with salt and pepper. Saute for about 6 minutes.
- Mix in pickled jalapeño, chicken, vinegar from jalapeños, one jar of HERDEZ® Salsa Verde, chicken broth, cumin and cilantro. Bring up to a boil, reduce to a simmer. Taste for salt. Remove from heat and allow mixture to cool completely.
- Shake off excess water from corn husk and transfer to a plate.
- Lay corn husks flat and spread 4 tablespoons of prepared corn masa, starting in the center and spreading out masa into a 3×3 square, leaving a little gap on each side of the corn husk.
- Next add 2 heaping tablespoons of chicken filling to the center, vertically. Fold in two sides as tightly as possible, then fold flap up. Transfer to stage container. Yield is 24 tamales.
- In steamer pot, fill bottom with water and add steamer insert. Arrange filled tamales, open side up. Cover tamales with remaining corn husk. Cover pot with lid and heat on high.
- When rapid steam appears, reduce heat to medium. Set timer for 45 minutes. Keep warm water ready to add.
- After 45 minutes, carefully remove lid from pot and add about 1 cup of the reserved warm water into steamer pot. Cover with lid and continue steaming for another 45 minutes.
- Remove pot from heat. Let tamales cool, allowing masa to set.