TAMAL VERDE DE POLLO (TAMAL WITH "SALSA VERDE" AND CHICKEN)
This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Yield Makes 20 tamales
Number Of Ingredients 8
Steps:
- Soak the corn husks in warm water until soft, about 2 hours.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the lard, baking powder, and salt and beat until smooth. Transfer to a bowl and fold in the masa harina and chicken stock. Using a rubber spatula, beat the dough until you can form a little ball that will float in cold water.
- Arrange a softened corn husk on a work surface and spread with a thin layer of masa dough. Add a spoonful of Salsa Verde and some chicken. Fold the husks in thirds, as if folding a letter, then tuck the ends under. Continue filling and folding the remaining the tamales.
- Fill a large steamer or tamalera with salted water to just below the steamer rack and bring to a boil. Arrange the tamales in a crisscross pattern on the rack, leaving enough space between them to allow steam to circulate. Steam the tamales for 1 1/2 to 2 hours. Let rest for 30 minutes before serving.
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