Directions
- 1Blend 8 garlic cloves in 1 cup of water.
- 2In a pot set to medium heat with 6 quarts of boiling water add the mixture and 6 lb of chicken, 1 whole onion, 1 garlic head, 2 bay leaves, 1 teaspoon of black pepper, and 1 tablespoon of salt.
- 3Mix, cover and cook for about an hour.
- 4Meanwhile, in a pot set to medium heat with some boiling water add 12 tomatillos, 2 serrano peppers, and 1 jalapeño. Boil for about 5 minutes.
- 5Add the tomatillos, serrano peppers and jalapeño into the blender.
- 6Add 3 roasted Anaheim peppers, 2 roasted poblano peppers, some cilantro, 3 garlic cloves, half of a small white onion, half a teaspoon of oregano, half a teaspoon of black pepper, half a teaspoon of cumin, 1 tablespoon of chicken bouillon, and 1 cup of the water from where we boiled the tomatillos.
- 7Blend.
- 8Remove the chicken from the pot and let it cool off before shredding.
- 9In a pan set to medium heat, add some oil and fry half of a small white onion for about a minute.
- 10Add the chicken and some black pepper. Mix and fry for about a minute.
- 11Add the salsa, mix and check for more chicken bouillon. Add about another tablespoon.
- 12Let it simmer for about 3 minutes, turn off the heat and set it to the side.
- 13To the stand mixer add 1 and 1/2 cups of lard and beat it at medium speed for 5 minutes.
- 14Add 2 teaspoons of salt and 5 teaspoons of baking powder.
- 15Mix for about a minute, then decrease the speed to the lowest setting.
- 16Start adding the masa, 1 cup of masa and 1 cup of broth, until you run out of broth, then start adding warm water.
- 17Once all the ingredients are in, increase the speed to medium and mix for 15 minutes.
- 18Grab a small piece of masa, add it into a cup of water and check if it floats.
- 19Cover and let it rest for 15 minutes.
- 20Pat the corn husks dry with a paper towel and add your masa on the soft side.
- 21Add some masa, add some of the filling and fold.
- 22Add some boiling water into the pot just below the steamer and add a layer of husk.
- 23Add the tamales standing up, add another layer of husk and a wet rag, cover and cook for about 2 hours.
Ingredients
- 8 cloves garlic cloves
- 1 cup water
- 6 lb chicken
- 1 whole whole onion
- 1 head garlic head
- 2 leaves bay leaves
- 1 tsp whole black pepper
- 1 tbsp salt
- 0.5 onion white onion
- 0.5 tsp black pepper
- 1 tbsp chicken bouillon
- 12 tomatillos tomatillos
- 2 serrano peppers serrano peppers
- 1 jalapeño jalapeño
- 3 Anaheim peppers Anaheim peppers
- 2 poblano peppers poblano peppers
- 0.5 cup cilantro
- 3 cloves garlic cloves
- 0.5 onion white onion
- 0.5 tsp oregano
- 0.5 tsp black pepper
- 0.5 tsp cumin
- 1 tbsp chicken bouillon
- 1 cup water from tomatillos
- 1.5 cups lard
- 2 tsp salt
- 5 tsp baking powder
- 6 cups masa Maseca
- 4 cups chicken broth
- 2 cups water
- 30 corn husks
Equipment
blenderpotstovebowltongspanstand mixerpaper towelsteamerwet rag
Tips
- Make sure all your liquids are warm
- If your masa is well hydrated, it should float. If not, add a little bit more water
- Let it simmer for about 3 minutes
- Add another layer of husk and a wet rag
- Cook for about 2 hours
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