For the dough:
- 3 cups of masa harina (aka corn flour)
- 12 oz of chicken broth
- 1 tsp of baking powder
- 1 tsp salt
- 2/3 cup lard (or shortening)
- 20 dried corn husks
- 2 chicken breasts, cooked and shredded
- 10 oz of salsa verde (buy premade or use recipe below)
- 1 Tbsp of hot sauce
- 8 oz of Gordo’s Original Cheese Dip
HOW TO PREPARE:
Start by soaking the dried corn husks in hot water for at least 1 hour until softened. To prepare the dough, mix the masa harina, baking powder and salt in a separate bowl. With a stand mixer, beat the lard with about ¼ cup of lard until it is almost like beaten egg yolks. Slowly incorporate the masa harina mixture and remaining broth until the dough is blended. Spread the dough onto the softened corn husk, making it no more than ½ thick.
For the filling, combine shredded chicken, salsa verde, cheese dip and hot sauce until evenly mixed. Place filling into middle of the dough and fold the corn husk on each side, and then fold the bottom up. Use string to keep in place if necessary. Steam the tamales in a large steam pot for 1 hour. Serve warm. Take the tamale out of the corn husk and drizzle with queso and / or sour cream.
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