Chicken Tamales

Ingredients

• 24 dried corn husks
• 2 pounds boneless skinless chicken thighs
• 1/2 white onion, quartered
• 3 cloves garlic, peeled
• 1 bay leaf
• 1 teaspoon salt
• 4 cups chicken broth
• 1 1/2 cups red enchilada sauce
• 4 cups masa harina
• 1 1/2 cups lard, softened
• 1 tablespoon baking powder
• 2 teaspoons salt
• 3 cups chicken broth, warm

Method

1. 1

   Place dried corn husks in a large bowl or sink and cover completely with hot water. Soak until pliable, about 2 hours, weighting them down if they float.

   2:00:00 · Soak corn husks
2. 2

   Meanwhile, place chicken thighs, quartered onion, garlic cloves, bay leaf, 1 teaspoon salt, and 4 cups chicken broth in a 6-quart saucepan. Bring to a boil, then reduce heat and simmer until chicken is cooked through and tender.

   20:00 · Simmer chicken
3. 3

   Remove chicken and let cool slightly, then shred into bite-sized pieces using two forks. Discard bay leaf and reserve 1 cup of the cooking broth.

4. 4

   In a large skillet, combine the shredded chicken with the red enchilada sauce and reserved 1 cup cooking broth. Simmer over medium-low heat until the mixture thickens slightly and coats the chicken.

   10:00 · Simmer chicken filling
5. 5

   In the bowl of a stand mixer, beat the softened lard on medium speed until light and fluffy, about 3 minutes.

6. 6

   In a separate bowl, whisk together masa harina, baking powder, and 2 teaspoons salt.

7. 7

   Add the masa mixture to the whipped lard in three additions, alternating with the warm chicken broth, mixing on low speed until fully incorporated after each addition.

8. 8

   Continue beating the masa dough on medium speed until light and spreadable, about 5 minutes; a small piece should float in a glass of water when ready.

9. 9

   Remove soaked corn husks from water and pat dry. Tear 24 thin strips from extra husks to use as ties.

10. 10

    Lay a corn husk flat with the wide end nearest you. Spread about 3 tablespoons of masa dough in a thin even layer over the top two-thirds of the husk.

11. 11

    Spoon about 2 tablespoons of the chicken filling down the center of the masa layer.

12. 12

    Fold the long sides of the husk inward to enclose the filling, then fold up the narrow pointed end to seal the bottom, leaving the top open. Tie with a strip of husk if desired.

13. 13

    Repeat with remaining husks, masa, and filling to assemble 24 tamales.

14. 14

    Stand the tamales upright, open end up, in a large steamer basket set over simmering water in a 12-quart stock pot, packing them snugly so they support one another.

15. 15

    Cover the pot and steam over medium heat, adding boiling water as needed, until the masa pulls cleanly away from the husk, about 75 minutes.

    1:15:00 · Steam tamales
16. 16

    Remove tamales from the steamer and let rest 10 minutes before unwrapping and serving.

    10:00 · Rest tamales