Single Chicken Tamale With Green Sauce Recipe

Mix dry ingredients

In a small bowl, combine 2/3 cup masa harina, 1/4 tsp baking powder and 1/4 tsp salt. Stir to evenly distribute.

Hydrate and emulsify

Gradually whisk 1/2 cup warm chicken broth into the masa mixture until a soft, pliable dough forms. Add 1 tablespoon melted lard or oil and continue to mix until the dough becomes slightly fluffy and holds together but is spreadable. Adjust with up to 1 tablespoon more broth if too dry.

In a small bowl, toss 1/2 cup cooked shredded chicken with 1/8 tsp salt, 1/8 tsp ground cumin, 1/16 tsp black pepper and 1/2 tablespoon lime juice. Taste and adjust seasoning; the filling should be seasoned but not overly moist.

Cook tomatillos

Place 2 hulled and rinsed tomatillos and 1/2 jalapeño (stemmed) in a small saucepan. Cover with water, bring to a simmer and cook 6–8 minutes until tomatillos are softened. Drain, reserving a tablespoon of cooking liquid.

Blend sauce

In a blender or mini-food processor, combine the cooked tomatillos and jalapeño with 1/8 cup chopped white onion, 1 tablespoon cilantro, 1/2 garlic clove, 1/4 tsp salt and 1 tablespoon of the reserved cooking liquid or plain water. Blend until smooth. Taste and add a little more salt or up to 1 tablespoon lime juice if desired. If sauce is too thick, thin with up to 1 tablespoon water.

Prepare husk

Soak 1 dried corn husk in 1/2 cup warm water for 10 minutes until pliable. Pat dry and lay flat on a work surface with the smooth side down and the wide end toward you.

Spread masa

Spoon about 1/3 cup of the prepared masa (adjust to get an even 1/4–1/3" thick layer) into the center of the husk. Using a spatula or back of a spoon, spread the masa into a 3x4 inch rectangle, leaving a 1/2 inch border at the top and sides.

Add filling

Place about 2 tablespoons of the seasoned shredded chicken in a line down the center of the masa, leaving space at the top and bottom for folding. Spoon 1 tablespoon of the green sauce over the chicken (reserve additional sauce for serving).

Fold tamale

Fold the long sides of the husk over the filling so they overlap in the center, then fold up the bottom tip toward the open top. If necessary, use a thin strip of husk to tie and secure the tamale.

Steam

Place the tamale upright (folded side down) in a small steamer basket or heatproof mug balanced in a pot with 1 inch of simmering water. Cover and steam gently for 25–30 minutes, checking water level frequently and topping up with hot water as needed. The masa is done when it pulls away from the husk easily and feels set.

Rest

Remove tamale from steamer and let rest, wrapped, for 5 minutes before unwrapping.

Serve

Unwrap the tamale and serve on a small plate. Spoon remaining green sauce over the tamale or serve it on the side. Garnish with extra chopped cilantro or a squeeze of lime if desired.