Tamales (Chicken and Green Chile)
Homemade masa tamales filled with tender chicken and roasted green chiles — a labour of love. Beating the lard until genuinely fluffy before mixing in the masa gives the tamale dough its light texture instead of a dense, greasy one.
Ingredients
Instructions
Soak corn husks 30 minutes. Beat lard until fluffy; mix in masa, broth, baking powder, salt.
Mix chicken with green chiles and season.
Spread masa on husks; add filling; fold husks around and tie.
Steam upright in pot for 1 hour until masa separates from husk.
Serve with salsa verde and sour cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.