Green Chile and Chicken Tamales

Prepare the Filling

1. Gather the ingredients.

2. Let the chicken cool and then use forks or your fingers to shred it.

3. Add the shredded chicken and the diced chiles to a large bowl. Add the green chile sauce, queso fresco, sour cream, cumin, chili powder, and salt. Mix well and set aside.

Preparing the Corn Husks

1. Gather the ingredients.

2. Remove any debris or corn silk from the corn husks.

3. Separate the larger whole husks from the smaller bits and pieces. Use the larger husks for wrapping and save the smaller ones for tying.

4. Place the husks in a large bowl and cover with warm water. Put a plate, bowl, or heavy skillet on top of the husks to keep them submerged. Let soak until flexible and softened, 30 minutes to 1 hour.

5. Remove the husks from the water and pat dry. Place in a covered dish or a large plastic bag to prevent them from drying out.

Making the Tamale Dough

1. Gather the ingredients.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the masa harina and warm water until combined.

3. Let the mixture sit to let the masa soften, about 20 minutes. Mix on low speed, scraping down the bowl occasionally, until a dough forms.

4. Gradually sprinkle in the onion powder, chili powder, cumin, and salt as you continue to mix.

5. In a medium bowl, stir the lard until soft and light, about 3 minutes.

6. Add the lard to the dough a little at a time while continuing to mix on low until well combined.

7. The mixture should be the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.

Assembling the Tamales

1. Gather the ingredients.

2. Use the larger husks for the tamales. Use the smaller or broken husks to create ties by cutting or tearing them into 1/4 inch-wide strips.

3. When looking at the husks for wrapping, notice the shape. They have a narrow end, a broad end, and two long sides. Lay the husk on a flat surface with the narrow end at the bottom.

4. Depending on the size of the husk, spoon 1 to 2 tablespoons of dough on the husk placing it toward the top. Do not overfill.

5. Use the back of a spoon to spread the dough onto the husk, leaving a border of about 4-inches from the narrow end and about 2- inches from the top.

6. Spread the dough to the edge of one of the long sides, leaving a 2-inch border on the opposite long side. Try to keep the dough about 1/4-inch thick.

7. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least a 1-inch border of dough around all sides.

8. Make a package by fold the long empty side (the side with no masa) over, slightly overlapping the opposite side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.

9. Use the narrow strips to tie across the middle of the tamale to hold the flaps down.

10. Set tamales upright in a tamale steamer, a large pot fitted with a strainer insert, or something similar. The key is to have a small amount of boiling water on the bottom of the pot and a strainer of some sort to keep the tamales from touching the water.

11. Cover the pot and steam for about 90 minutes, or until the masa feels firm, looks smooth, and comes away from the husk cleanly (you can take one tamale out to test). Check the water level in the pot occasionally and replenish the water if needed. Let the tamales cool for 1 hour before taking them out of the steamer to allow the masa to firm up before serving.