Mexican tamales with chicken — traditional corn dough parcels steamed

Ingredients

For the dough: 500 g corn flour (masa harina), 300 ml warm chicken stock, 120 g lard or vegetable oil, 1 tsp baking powder, 1 tsp salt.

For the filling: 400 g cooked chicken, shredded, 200 g salsa verde, 1 onion, finely chopped, 2 cloves garlic, 1 tsp cumin.

To assemble: 20 dried corn husks, soaked in warm water for 30 minutes.

Method

In a bowl, whisk the lard until fluffy, then add the corn flour, baking powder and salt. Gradually pour in the warm stock and mix until a soft dough forms.

For the filling, combine the shredded chicken with the salsa verde, onion, garlic and cumin.

Spread 2 tablespoons of dough onto each corn husk, add a spoonful of filling in the center, then fold the husk over and tuck in the ends.

Place the tamales upright in a steamer and steam for 60–75 minutes, until the dough pulls away easily from the husk.

Serve warm with extra salsa verde and lime wedges.