Ingredients
- 8 ounce dried corn husks
- 2 cup masa harina
- 2 teaspoon salt
- 1 1/2 cup warm chicken broth
- 1/4 cup lard (recipe follows)
- 1 1/2 cup mole amarillo (recipe follows)
- 1 1/2 cup shredded cooked chicken
- 2 cup hoja santa leaves
Preparation
Baking Directions:
Separate the corn husks and discard the silk.
Be careful since the papery husks break easily when they are dry.
Select 12 of the biggest and best-looking husks from the bunch and soak them in a large bowl or sink filled with warm water for 30 minutes to soften.
In a deep bowl, combine the masa harina and salt.
Pour the warm chicken broth into the masa a little at a time, working it in with your fingers.
In a small bowl, beat the lard with a hand mixer until fluffy, add it to the masa, and mix until the dough has a spongy texture.
Cover and set aside.
To make the tamales, drain the corn husks and pat dry with paper towels.
Lay a husk flat on a plate or in your hand, with the smooth side up and the narrow end facing you.
Spread a thin, even layer of the masa mixture over the surface of the husk with a spoon that has been dipped in water.
Down the center of the masa, add a spoonful each of the Mole Amarillo sauce, the shredded chicken, and the chopped santa leaves.
Fold the narrow end up to the center, then fold both sides together to enclose the filling and pinch the wide top closed; the sticky masa will form a seal.
Repeat with the remaining husks.
Bring a large pot filled with two inches of water to a simmer.
Stand the tamales up in a steamer or colander and put it into the pot, but don’t let the water touch the bottoms of the tamales.
Lay a damp cloth over the tamales.
Cover tightly with a lid and steam for 30 minutes over medium-low heat; keep the water at a low simmer.
The tamales are done when the inside pulls away from the husk; they should be soft but still firm and not mushy.
Shut off the heat, remove the cover and damp towel, and let cool in the steamer for 10 minutes before serving.
