Pick Two Items Recipe

Inspired by Valle Luna

Time2h

Serves10

One Tamale 'Homemade in the Husk'!

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Ingredients

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1
Soak the Corn Husks
Place the dried corn husks in a large bowl and cover them with hot water. Let them soak for at least 30 minutes until they are pliable.

2
Combine Dry Ingredients
In a large mixing bowl, whisk together the masa harina, baking powder, and salt until well combined.
3
Mix in Shortening
Add the vegetable shortening to the dry ingredients and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs.
4
Add Chicken Broth
Gradually pour in the chicken broth, mixing until a soft dough forms. It should be moist but not too sticky.

5
Combine Filling Ingredients
In a bowl, mix together the cooked shredded chicken, salsa verde, and cheddar cheese until well combined.

6
Prepare the Corn Husks
Take a soaked corn husk and lay it flat on a clean surface. Spread about 1/4 cup of the tamale dough in the center of the husk, leaving a border around the edges.
7
Add Filling
Place 2 tablespoons of the chicken filling on top of the dough.
8
Fold the Tamale
Fold the sides of the corn husk over the dough and filling, then fold the bottom end up. Secure with a piece of string or a small strip of corn husk if necessary.

9
Prepare the Steamer
Fill a large steamer pot with water and bring it to a boil. Place the tamales upright in the steamer basket.
10
Steam Tamales
Cover the pot and steam the tamales for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.

11
Enjoy
Once cooked, remove the tamales from the steamer and allow them to cool slightly before serving. Enjoy with your favorite salsa or toppings!