Tamales Verdes

Instructions

1. Prepare the green sauce. In a pot, combine tomatillos, Serrano peppers, and garlic. Fill with enough water to cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes until the tomatillos are soft.
2. Drain the tomatillo mixture and transfer to a blender. Add cilantro, onion, and salt. Blend until smooth. Taste and adjust seasoning with more salt if needed. Set aside.
3. In a large bowl, mix the shredded chicken with enough green sauce until it’s well coated. You should have some sauce left to serve on the side. Reserve the remaining sauce.
4. Prepare the masa dough. In a mixing bowl, combine masa harina, chicken broth, vegetable shortening, baking powder, and salt. Mix with a hand mixer or your hands until you achieve a smooth dough. The dough should be easy to spread but not too wet. If too dry, add more broth one tablespoon at a time.
5. Assemble the tamales. Lay out a soaked corn husk. Spread about 1/4 cup of masa dough in a rectangle leaving a border. Place a generous tablespoon of the chicken filling in the center. Fold the sides of the husk over the filling, then fold the bottom up. Secure with a strip of husk if necessary.
6. Prepare for steaming. In a large stock pot or tamale steamer, set a steaming basket or make a simple platform with crumpled foil. Add water just below the basket level. Place a layer of corn husks down, then stand the tamales upright (fold side down) in the pot.
7. Bring water to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cover and steam tamales for about 1.5 hours. Check periodically to ensure there’s enough water in the pot, adding more as necessary.
8. Check for doneness. Tamales are cooked when the masa pulls away easily from the husk. Let them cool slightly before serving.
9. Serve warm with leftover green sauce. Enjoy your Tamales Verdes!