Chicken Tamale Recipe

Soak the corn husks in warm water for at least 30 minutes until they are soft and pliable. Drain and set aside.

In a large bowl, combine masa harina, baking powder, and salt. Gradually add vegetable broth and vegetable oil, mixing until a dough forms. The dough should be soft and spreadable.

In a skillet over medium heat, sauté the diced onion and minced garlic until the onion is translucent. Add the shredded chicken, cumin, chili powder, and salt. Stir in chopped cilantro and cook for an additional 5 minutes. Remove from heat.

In a blender, combine tomatillos, green chili peppers, minced garlic, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

Lay a soaked corn husk flat on a surface. Spread about 1/4 cup of tamale dough on the husk, leaving about 1 inch at the bottom and sides. Place 2-3 tablespoons of the chicken filling in the center. Fold the sides of the husk over the filling, then fold the bottom up to secure. Repeat with remaining husks, dough, and filling.

Place the tamales upright in a large steamer pot. Cover and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily. Check water levels occasionally to prevent burning.

Once cooked, remove tamales from the steamer. Serve hot, generously smothered with mole verde sauce, and topped with sour cream and crumbled queso fresco.