Granny's Chicken Tamales Verde
3 pounds boneless, skinless chicken breasts
1/3 pound fresh jalapeños
2 ounces tomatillos
1 bunch cilantro
1 garlic clove
2 teaspoons cumin
2 teaspoons chicken base powder
Salt to taste
1 pound lard
3 pounds instant masa
1/3 pound dried corn husks
Cook chicken breasts in a large pot of boiling water until cooked through.
Let cool slightly and shred meat.
Bring 3 cups of water to a simmer. Add jalapeños, tomatillos, cilantro and
garlic until jalapeños and tomatillos are soft. Let mixture cool slightly and
purée in a blender or food processor.
Place half of tomatillo mixture in a large saucepan and add shredded
chicken. Simmer for a few minutes until chicken is warmed through.
Melt the lard and mix it with the masa. Add cumin, chicken base and salt to
taste, then add the remaining sauce mixture. Beat until masa is well combined
and fluffy. (Tip: You can test the masa to see if it is ready by dropping a very
small piece into a glass of water. If it floats it is ready.)
Soak husks in a large bowl of cold water until softened. Spread a scant 1/4
cup masa mixture onto each husk. Top masa with a scant 1/4 cup chicken mixture.
Roll tamales tightly and fold over ends of husks.
Steam tamales for 1 1/2 hours.