Tamal Pack Recipe

Place dried corn husks in a large bowl and cover with hot tap water. Weigh them down so all are submerged. Soak 30–45 minutes until pliable, then drain and pat dry. Keep a warm damp towel over them to prevent drying out while assembling.

Poach

Put chicken breasts in a medium pot with 6 cups water, bay leaves and 1 tsp salt. Bring to a simmer, reduce heat and simmer gently 15–20 minutes until cooked through (internal temp 165°F/74°C). Remove chicken to a bowl and reserve 1 cup of poaching liquid. Shred chicken finely with two forks once cool enough to handle.

Toast dried chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Place toasted chiles in a bowl and cover with hot water; soak 15 minutes until softened, then drain, reserving 1/4 cup soaking liquid.

In a small pot or skillet, char the tomatoes and half onion (cut side down) over medium-high heat until blackened in spots, about 6–8 minutes, turning occasionally. Add garlic for the last 1–2 minutes to lightly brown. Remove and let cool slightly.

Transfer softened chiles, charred tomatoes, onion, garlic, 1/4 cup chile soaking liquid and 1/2 cup of the reserved chicken poaching liquid to a blender. Blend until very smooth. If too thick, add up to 2–3 tablespoons more reserved liquid to reach a saucy consistency.

Heat 1 tablespoon oil in a skillet over medium heat. Pour blended sauce into skillet and simmer 6–8 minutes to deepen flavor. Stir in 1/2 tsp cumin, 1/2 tsp oregano and 1 tsp salt. Taste and adjust seasoning. Fold shredded chicken into the sauce until evenly coated. Keep warm.

In a large mixing bowl, beat lard or shortening with a stand mixer or hand mixer 2–3 minutes until light and fluffy. Add baking powder and 2 tsp salt; mix to combine.

In a separate bowl, combine masa harina and warm broth. Stir until a loose dough forms. Add about half of the masa mixture to the whipped fat and mix on low; continue adding masa until fully incorporated. The dough should be spreadable but hold shape. If too dry, add up to 1/2 cup more warm broth (use the extra warm broth listed) a tablespoon at a time. If too wet, add 1–2 tbsp masa harina.

Perform a buoyancy test: drop a small piece of masa into a cup of cold water. If it floats, the masa is properly aerated; if it sinks, beat another minute and test again.

Select a softened corn husk, laying it smooth side up lengthwise. If husks are large, overlap two with tapered ends aligned to make a 6–7 inch working surface. Spread about 1/3 cup masa into the center of the husk, leaving a 1-inch border at the bottom and sides. Using the back of a spoon or an offset spatula, spread masa into a rectangle about 3–4 inches wide and 4–5 inches long. The layer should be roughly 1/4 inch thick.

Place 1–2 tablespoons of the shredded chicken filling down the center of the masa, about 3/4 inch from the bottom fold. Do not overfill.

Fold the sides of the husk toward the center so they overlap. Fold up the bottom tapered end under the tamale. Tie with a strip of husk or kitchen twine if desired to secure. Repeat for remaining husks, making about 10 tamales.

Set up a steamer pot with a steamer basket and 2–3 inches of water (not touching basket). Place a layer of folded husks or a towel in the basket to keep tamales from direct contact with steam. Stand tamales upright (open end up) tightly packed in the basket. Cover the top with a layer of damp cloth or extra husks and a lid.

Bring water to a simmer, then steam gently for 75–90 minutes, checking water level every 20 minutes and adding more hot water if needed. After 60 minutes begin testing a tamale: peel back a little masa — if it separates cleanly from the husk and the masa is firm (not doughy), they are done.

When cooked, remove tamales from steamer and let rest 10 minutes before serving to set. Serve warm.

To store: cool completely, then wrap individual tamales in plastic wrap and refrigerate up to 4 days or freeze up to 3 months. To reheat from refrigerated: steam 15–20 minutes until heated through. From frozen: steam 30–45 minutes.