Ingredients:
For the Masa:
3 cups masa harina (corn flour)
2 cups chicken broth (plus more as needed)
1 teaspoon baking powder
1 teaspoon salt
1 cup lard or vegetable shortening, softened
For the Filling:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups cooked, shredded chicken
1/2 cup diced tomatoes (canned or fresh)
2 tablespoons Peruvian Sun seasoning
1/2 cup chicken broth
Salt and pepper to taste
For Assembling and Cooking:
20-25 dried corn husks, soaked in warm water for at least 30 minutes
Kitchen twine or strips of corn husk for tying (optional)
Instructions:
Prepare the Masa:
In a large bowl, mix the masa harina, baking powder, and salt.
In a separate bowl, beat the lard or shortening until fluffy.
Gradually add the masa harina mixture to the lard, beating well after each addition.
Add the chicken broth, a little at a time, until the dough is soft and pliable. The masa should be spreadable but not too wet. If it’s too dry, add more chicken broth as needed.
Prepare the Filling:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute.
Stir in the shredded chicken, diced tomatoes, Peruvian Sun seasoning, and chicken broth.
Simmer for about 10 minutes until the flavors meld and the mixture is slightly thickened.
Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
Assemble the Tamales:
Drain the soaked corn husks and pat them dry.
Take a corn husk and spread about 2-3 tablespoons of the masa dough onto the center, spreading it out into a thin layer.
Place a tablespoon of the chicken filling in the center of the masa.
Fold the sides of the corn husk over the filling, then fold the bottom up and tie with kitchen twine or a strip of corn husk to secure (if desired). Repeat with the remaining husks, masa, and filling.
Steam the Tamales:
Place a steamer basket in a large pot filled with water, making sure the water does not touch the bottom of the basket.
Stand the tamales upright in the steamer basket, open ends up.
Cover the tamales with a damp kitchen towel and the pot lid.
Bring the water to a boil, then reduce to a simmer. Steam the tamales for about 1.5 to 2 hours, adding more water to the pot as needed to keep the steam going.
The tamales are done when the masa pulls away from the husk easily.
Serve:
Let the tamales rest for a few minutes before serving.
Serve hot, with your favorite salsa, sour cream, or guacamole.
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