← Nouns Cooking · Mexican

Ingredients

• 16 dried corn husks, plus extra for the steamer
• 500 g Tomatillos, husked and rinsed
• 3 serrano chillies, stems removed
• ½ white onion, in chunks
• 2 cloves Garlic
• 1 handful Coriander (cilantro)
• ¼ tsp Cumin seeds
• 1 tbsp Vegetable oil
• 350 g cooked chicken, shredded
• 130 g lard (or vegetable shortening), softened
• 300 g Masa harina
• 1 tsp Baking powder
• 1½ tsp Salt
• 550 ml warm chicken stock, plus extra if needed

Method

1. Soak the corn husks in a bowl of hot water for 30 min, weighed down with a plate, until soft and pliable.
2. Simmer the tomatillos and chillies in water for 8–10 min until soft, then drain and blend with the onion, garlic, coriander and cumin seeds. Fry the salsa in the oil over medium heat for 8–10 min, until thick. Salt it well, then stir in the chicken.
3. For the masa, beat the lard with an electric mixer for 3–4 min until white and fluffy. Mix the masa harina, baking powder and salt, then add it to the lard in three goes, alternating with the warm stock, beating all the time.
4. Keep beating for 3–4 min more, until the masa is soft like thick hummus. Drop a small piece into a glass of cold water: if it floats, it is ready; if not, beat a little longer.
5. Pat a husk dry, smooth side up. Spread about 3 tbsp masa in a thin layer over the wide half, leaving a border. Spoon 1½ tbsp filling down the centre, fold the sides over so the masa wraps the filling, then fold the narrow tail up underneath.
6. Line a steamer basket with spare husks and stand the tamales upright, open end up, packed snugly. Cover with more husks and a damp tea towel, then the lid.
7. Steam over steadily simmering water for 70–80 min, topping up with boiling water when needed. They are done when a tamal peels cleanly away from its husk; rest for 10 min to firm up.

Tips

• Tamales freeze beautifully in their husks; re-steam from frozen for about 25 min.
• Use vegetable shortening if you prefer not to use lard; the texture stays light.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos ¡Hola! Jalapeño Mexican Food Journal