Directions
- 1Blend 8 garlic cloves in 1 cup of water.
- 2In a pot set to medium heat, add 6 quarts of boiling water, the garlic mixture, 6 lb of chicken (a mixture of breast with bone, and thighs), 1 whole onion, 1 garlic head, 2 bay leaves, 1 tsp of black pepper, and 1 tbsp of salt.
- 3Mix, cover, and cook for about an hour.
- 4Meanwhile, prepare the salsa: In a pot set to medium heat with some boiling water, add 12 tomatillos, 2 serrano peppers, 1 jalapeño, 3 roasted Anaheim peppers, and 2 roasted poblano peppers.
- 5Boil for about 5 minutes.
- 6Add the cooked tomatillos, serrano peppers, jalapeño, Anaheim peppers, and poblano peppers to a blender.
- 7Add some cilantro, 3 garlic cloves, ½ a small white onion, ½ tsp each of oregano, black pepper, and cumin, 1 tbsp of chicken bouillon, and 1 cup of water from where the tomatillos were boiled to the blender.
- 8Blend.
- 9After an hour, remove the cooked chicken from the pot and let it cool before shredding.
- 10In a pan set to medium heat, add oil, ½ a small white onion, and the shredded chicken.
- 11Add black pepper, mix, and fry for about a minute.
- 12Add the blended salsa, mix, and check for more chicken bouillon. Add more as needed.
- 13Let it simmer for about 3 minutes, then turn off the heat and set aside.
- 14In a KitchenAid stand mixer, add 1 ½ cups of lard and beat it at medium speed for 5 minutes.
- 15Add 2 tsp of salt and 5 tsp of baking powder.
- 16Mix for about a minute, then decrease the speed to the lowest setting.
- 17Add 6 cups of masa and 4 cups of broth to the mixer.
- 18Add 1 cup of masa and 1 cup of broth until you run out of broth then start adding warm water.
- 19Once all ingredients are in, increase the speed to medium and mix for 15 minutes.
- 20After 15 minutes, test the masa by dropping a small piece in a cup of water. If the masa is well-hydrated, it should float.
- 21Cover and let it rest for 15 minutes.
- 22Pat the corn husks dry with a paper towel.
- 23Add masa to the soft side of the corn husks.
- 24Add chicken filling.
- 25Fold and shape the tamales.
- 26Add boiling water to the bottom of a pot, below the steamer.
- 27Add a layer of husks, then stand the tamales up inside the steamer.
- 28Add another layer of husks and a wet rag, cover, and cook on medium heat for about 2 hours.
- 29Serve and enjoy!
Ingredients
- 8 garlic cloves
- 1 cup water
- 6 lb chicken
- 1 whole onion
- 1 garlic head
- 2 bay leaves
- 1 tsp whole black pepper
- 1 tbsp salt
- 0.5 white onion
- 0.5 tsp black pepper
- 1 tbsp chicken bouillon
- 12 tomatillos
- 2 serrano peppers
- 1 jalapeño
- 3 Anaheim peppers
- 2 poblano peppers
- 0.5 cup cilantro
- 3 garlic cloves
- 0.5 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
blenderpotpanKitchenAid stand mixersteamer
Tips
- If you don't mind strong chicken flavor, you can skip blending garlic cloves in water.
- Remove the chicken skin before shredding (optional).
- Make sure all liquids are warm before mixing the masa.
- If the masa is not well-hydrated, add a little more warm water and continue mixing until it floats in water.
- Add as much filling as you'd like to each tamal.
- Let the tamales rest for 15 minutes after mixing the masa.
- Cook the tamales for about 2 hours.
- Top the finished tamales with salsa verde, crema mexicana, or cheese (optional)
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