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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended. | 2. Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter. | 3. Sprinkle the baking powder and salt. | 4. Beat 1 minute more. | 5. To make the salsa: Husk and wash the tomatillos. | 6. Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes. | 7. Drain and put them into the bowl of a food processor. | 8. Add the coriander, onion and garlic. | 9. Process until smooth. | 10. Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once. | 11. Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon. | 12. Add the chopped tomatillos and cilantro. | 13. Season with salt. | 14. Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce. | 15. To form the tamales: Remove the husks from the water when they have softened Pat husks dry. | 16. Tear the extra husks into 1/4"x7" long strips for each tamale. | 17. Take a husk that is at least 6"x7", lay out with tapering end toward you. | 18. Spread a couple of Tbsp of dough mixture into a square, leaving at least 1-1/2" border on side towards you and a 3/4" border along other sides. | 19. Pick up 2 long sides of corn husk and bring together, overlapping one over the other. | 20. Fold up the bottom section of husk tightly right up to the filling line. | 21. Leave top open. | 22. Secure it in place by loosely tying one of the strips of husk around the tamale. | 23. Repeat with remaining husks and dough mixture. | 24. Stand the tamales on the folded bottom in a prepared steamer, being sure they are not packed too closely so they can expand. | 25. Cover with a layer of leftover husks. | 26. Cover with lid and steam for 1 hour. | 27. Check carefully that all the water doesn't boil away, adding boiling water when necessary. | 28. Serve with salsa on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn husk	4	ounces		100.8667	0.0	22.44	0.5667
lard	1/2	cup		115.456	0.0	0.0	12.8
masa harina flour	2	cups		100.8667	0.0	22.44	0.5667
chicken broth	2/3	cup		52.08	1.26	7.4256	1.7472
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
serrano chilies	3			100.8667	0.0	22.44	0.5667
salt				-	-	-	-
lard	1	tablespoon		115.456	0.0	0.0	12.8
coriander	6	sprigs	chopped	0.92	0.1468	0.0852	0.0208
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		chopped	100.8667	0.0	22.44	0.5667
tomatillo	3		chopped	145.1497	26.4898	4.3545	4.6266
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
chicken	1 1/3	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.