Jalisco-Style Chicken TamalesCorn, Cheese and Chile Verde TamalesSweet Potato and Black Bean TamalesSweet Potato and Black Bean TamalesTamales ColoraditosMini PibisChicken in Green Salsa TamalBlackberry and Pecan TamalesUcheposChicken in Salsa Verde Tamal CasseroleChicken in Salsa Verde Tamales

Step 1

Whisk together the masa harina, baking powder and salt in a medium bowl.

Step 2

Place the lard or vegetable shortening in a mixer set with the paddle attachment and beat on high until very light, about 1 to 2 minutes. Reduce the speed and add the chicken broth and masa harina mixture alternately, stopping to scrape down the sides of the bowl as needed. Once it has all been added, raise speed to medium and continue beating for about 4 to 8 minutes, until the dough is homogeneous, very fluffy, and aerated.

Step 3

To test if the dough is ready, drop 1/2 teaspoon into a cup of cold water. If it floats, it is ready. If it sinks, beat longer to aerate further.

Step 4

Place poblano chiles and tomatoes (if using fresh) on a baking sheet covered with aluminum foil. Place under the broiler and char for 8 to 10 minutes, flipping a couple times in between, until charred, soft, and wrinkled.

Step 5

Remove the poblanos and tomatoes from the oven. Place the poblanos in a plastic bag, close the bag, and set aside to allow the poblanos to steam and sweat for at least 10 minutes, and up to 2 hours. Remove the poblanos from the bag and in a bowl of water, or under a gentle stream of running water, peel away the charred skin. Next, cut a slit down the side of each poblano and remove the seeds and stems before cutting into strips of about 1” x 1/4”. Set aside.

Step 6

Chop the broiled tomatoes into 1/2″ pieces. If using canned tomatoes, simply chop them.

Step 7

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, a minute or two longer.

Step 8

Add the chopped tomatoes (including the skins, seeds, and juices), cumin, crushed tops of the whole cloves, and salt. Cook for 3 to 4 minutes, until the mixture is dark red and thickened. Add poblanos, olives, capers, pickled jalapeños and chicken, stirring to combine. Cook for 5 more minutes.

Step 9

In a large bowl, soak the dried corn husks in hot water for at least 10 minutes, or until soft and pliable, drain.

Step 10

Working with one corn husk at a time, lay it out with the tapered end pointing towards you. Portion about 1/4 cup (50g) masa onto the husk – a scone or muffin scoop works well here. Spread the masa into a rectangle, about 3” x 5”; the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides and at least 1” on the bottom. Place 2 tablespoons of the filling (about 40g) in the middle of the rectangle.

Step 11

Pick up the two long sides of the corn husk and bring them together (the masa will start to swaddle the filling). Fold the joined sides of the husk together to one side of the tamale, wrapping them in the same direction around the tamal. Fold up the empty section of the husk, with the tapering end from the bottom up and spread the tamal gently so it is evenly distributed. This will form a closed bottom and the top will be left open. Place the tamales as vertically as you can in a container (open side up) and repeat the assembly with the remaining masa and filling.

Step 12

Fill a steamer with water right up to the bottom of the steaming base or basket and bring the water to a simmer over medium heat. Line the steamer base or basket with a layer of soaked corn husks. Place the prepared tamales as vertically as you can into the prepared steamer with the open end facing up. If there is space left in the steamer, tuck in some more corn husks, so the tamales will be snug and not shift around. Cover the tamales with more soaked corn husks and steam, covered with a lid, for about an hour.

Step 13

Turn off the heat and let them rest and settle in the steamer for at least 10 minutes. You can test the tamales for doneness by unwrapping one and checking to see that it releases easily from the husk. If it doesn’t, return the steamer to the heat, checking them at 5-minutes increments. Finished tamales will stay warm for about 2 hours in the steamer.

Step 14

Tamales can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer; for refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Step 15

Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.

Step 16

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.

Step 17

In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.

Step 18

Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.

Step 19

Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.

Step 20

Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2×3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.

Step 21

Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.

Step 22

If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).

Step 23

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. Line the steamer with one or two layers of soaked corn husks.

Step 24

When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours. Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Step 25

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Step 26

Preheat oven to 450 degrees Fahrenheit.

Step 27

Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.

Step 28

Place the lard or vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.

Step 29

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans in the middle of the masa square.

Step 30

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.

Step 31

Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

Step 32

When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks – you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Step 33

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Step 34

You can serve with a spoonful of Mexican crema and crumbled queso fresco on top.

Step 35

Preheat oven to 450 degrees Fahrenheit.

Step 36

Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.

Step 37

Place the lard or vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.

Step 38

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans in the middle of the masa square.

Step 39

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.

Step 40

Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

Step 41

When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks – you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Step 42

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Step 43

You can serve with a spoonful of Mexican crema and crumbled queso fresco on top.

Step 44

Place the lard or vegetable shortening in a mixer and beat until very light, about 1 minute. Add 1/2 teaspoon salt and a tablespoon of the broth and continue to beat until it is white and fluffy, about 2 more minutes. Add the baking powder and beat in, then take turns adding the instant corn masa and the broth in 3 or 4 additions. Continue beating for about 10 minutes at medium speed, until the dough is homogeneous and very fluffy and aerated.

Step 45

To test to see if the tamal masa is ready, drop 1/2 teaspoon into a cup of cold water. It should float. If it does not, beat for an additional 4 or 5 minutes and do the test again.

Step 46

Heat a comal or skillet over medium heat and toast the guajillo and ancho chiles for about 1 minute, flipping them over a few times, until they become more pliable, lightly toasted, fragrant and their inner skin turns opaque. Transfer to a medium saucepan. Add the tomato, cover with water and bring to a simmer over medium heat. Simmer for 10 to 12 minutes, or until the tomato is very soft and the chiles are fully hydrated, plumped up and soft.

Step 47

Place the chiles, tomato and 1/2 cup of the chile simmering water in a blender jar. Add the oregano, whole cloves, cinnamon, cumin and vinegar, and puree until smooth.

Step 48

Heat the oil over medium high heat in a large, deep skillet. Add the onion and cook, stirring occasionally, until tender and the edges begin to brown, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the meat, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.

Step 49

Reduce heat to medium, pour the chile puree over the meat, and stir in the broth. Add the raisins, almonds, olives and brown sugar, stir together, reduce the heat to medium low, cover and cook for 12 to 15 minutes, stirring occasionally. The mixture should cook down and have the consistency of chile con carne.

Step 50

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Step 51

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Step 52

Assemble all the tamales and place them as vertically as you can in a container.

Step 53

Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

Step 54

When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Step 55

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Step 56

* Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

Step 57

** Note: You can substitute the pork for any other meat of your choice, you can also combine different kinds of meat, like ground beef and diced pork, like my mother does.

Step 58

In a large bowl, combine the masa flour with 2 3/4 cups chicken broth using your hands, kneading the dough until thoroughly mixed and very smooth, not “grainy.”

Step 59

Put 1 1/2 cups water and 1/2 teaspoon of the salt in a large casserole or pot and set over medium heat. Once it begins to simmer, reduce heat to low and add the masa in batches, working it as you go with the wooden spatula to blend with the water, until it is all incorporated. Add the lard, and work it with the wooden spatula for about 3 to 4 minutes until it is all incorporated and the masa appears “cooked." The masa should smell like cooked corn tortillas and appear to be lightly browning and very thick. Remove from heat.

Step 60

In a blender, add the remaining 1/2 cup chicken broth, achiote paste, tomatoes, garlic cloves, white onion, oregano, allspice, remaining teaspoon of salt, and black pepper. Puree until completely smooth.

Step 61

Heat the oil in a pot or casserole over medium heat. Once hot, carefully add the puree (because it will splatter) and cook partially covered for about 10 minutes, stirring frequently, until it thickens and darkens. Add the shredded chicken, stir, and continue to cook for 8 to 10 minutes more, stirring occasionally, until the mixture is very moist but not wet – like a sloppy Joe - and most liquid has been absorbed. Set aside.

Step 62

Turn a burner on to low heat. Using tongs, slowly pass each banana-leaf piece over the flame on both sides and set aside (so they will be resilient, malleable and not break).

Step 63

One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/4 cup of masa into the center and spread to form a rectangle of about 4”x 3”. With the spoon, make a shallow channel down the middle, creating a stripe in the masa. Spoon a couple tablespoons of the seasoned shredded chicken right down the middle. Gently close each tamal by folding the longer sides first and then the sides as if making a flat and tight package, but being careful not to press on the tamal too much.

Step 64

Prepare your tamalera or steamer: Add just enough water to touch the bottom of steaming basket and a coin (it will jump and make noise to let you know if water runs out). Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat, with opening side on the top. Once you are done, cover with a few more pieces of banana leaves.

Step 65

Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for 50 minutes to an hour. The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat.

Step 66

Let the tamales sit covered for 10 to 15 minutes - so they firm up - or until ready to serve. The tamales can be made ahead of time, and reheated in steamer. They can be refrigerated up to 5 days, or frozen in sealed plastic bags for 6 months, and reheated the same way.

Step 67

Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

Step 68

Combine the salsa verde with the cooked shredded chicken.

Step 69

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Step 70

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Step 71

Assemble all the tamales and place them as vertically as you can in a container.

Step 72

Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

Step 73

When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Step 74

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Step 75

Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

Step 76

Place the vegetable shortening or lard with 1 tablespoon of cold water in a mixer and beat, until very light and spongy, about 1 minute. Add the baking powder and salt, and then take turns adding the instant corn masa mix and the water. Continue beating until the dough is homogeneous and fluffy.

Step 77

Mix in the sugar and cinnamon and continue beating until everything is well mixed. You may also do it by hand.

Step 78

You know the tamal masa is ready if:1. When you lift a big spoon with masa, drop it into the dough it falls “de golpe” or heavy.2. It has the consistency of a medium thick cake batter.3. If you place 1/2 teaspoon of masa in a cup of cold water and it floats.

Step 79

Place water in the pan of a steamer and bring it to a simmer. Line the steamer with one or two layers of corn husks. Use the dough to form about 20 corn husk wrapped tamales.

Step 80

Soak the dried corn husks in hot water for a couple of minutes, until they are pliable and drain. Lay out a corn husk with the tapered ends facing towards you. Spread 3 to 4 tablespoons of the masa into a 2 to 3 inch square, the layer should be about 1/4 inch, leaving a boarder of at least 1/2 inch on the sides. Place 1 to 2 blackberries in the middle of the masa filling and sprinkle about a teaspoon of the pecans on top.

Step 81

Pick up the two long sides of the corn husk and bring them together, causing the masa to surround the berries and pecans and fold them to one side, rolling them in the same direction around the tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Step 82

Prepare the tamales and then place them vertically in a container. When you have them all ready, place them as vertically as you can in the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in more corn husks so the tamales will not dance around. Cover with more corn husks and steam, covered for 50 minutes to an hour over medium heat. You know the tamales are ready when the tamales come easily free from the husks.

Step 83

Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in the steamer. For refrigerated tamales it will take about 15 minutes, and for frozen tamales about 45 minutes.

Step 84

Carefully peel the husks from the ears of corn. It helps if you slice 1/4-inch or so from the bottom part of the corn. Place the husks in a large bowl and cover with hot water. (If using dried corn husks, soak in hot water.)

Step 85

Rinse the peeled corn thoroughly. Shave the corn kernels off and place in a food processor or blender along with the sweetened condensed milk. Process until you get as smooth consistency as you can. Incorporate the corn meal or rice flour until you get a moist, but not wet, dough consistency. Season with the cinnamon and salt and mix well.

Step 86

Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

Step 87

Lay out a corn husk with the tapering end towards you. If the fresh corn husks are too thin, use 2 or 3 fanned together. Spread about 3 tablespoons of dough or masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides.

Step 88

Pick up the two long sides of the corn husk and bring them together and fold the folded sides to one side, rolling them in the same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Step 89

Prepare all the tamales and place them as vertically as you can in a container.

Step 90

When you have all tamales ready place them, again as vertically as you can, into the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in some cornhusks, so the tamales won’t dance around. Cover with more cornhusks, and steam covered with a lid anywhere from 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks.

Step 91

Serve hot, along with fresh Mexican cream and crumbled queso fresco on the side.

Step 92

Preheat oven to 400 degrees Fahrenheit.

Step 93

Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.

Step 94

Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

Step 95

Make the salsa verde, combine it with the shredded chicken, and set aside or refrigerate, if made ahead of time.

Step 96

Place lard, vegetable shortening or seasoned oil in a mixer and beat, until very light, about 1 minute. Add salt and 1 teaspoon cold water, and continue beating until it is white and spongy, a couple more minutes. Add baking powder, and then take turns adding the instant corn masa and the chicken stock. Continue beating until dough is homogeneous and as fluffy as can get.

Step 97

You know the tamal masa is ready if, when you drop 1/2 teaspoon of the masa in a cup of cold water, it floats.

Step 98

Place hot water in the bottom pan of a steamer (only enough so the water is just under the basket with the tamales and not touching them) and bring it to a simmer. Line the steamer basket with one or two layers of soaked corn husks. Use dough to form about 18 cornhusk wrapped tamales.

Step 99

Soak dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2- to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Step 100

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them on same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Step 101

Prepare all the tamales and place them as vertically as you can in a container. When you have them all ready, place them again, as vertically as you can on the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moistness, like when you remove good moist muffins from their paper baking cups.

Step 102

Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 15 minutes, and for frozen tamales about 45 minutes.