Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 (10 ounce / 283g) can diced tomatoes and green chilies (e.g., Rotel), undrained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • Salt and pepper to taste
  • 1 cup (240ml) chicken broth
  • 8 ounces (225g) dried corn husks (approximately 24)
  • 4 cups (400g) masa harina (instant corn flour)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup (2 sticks / 225g) lard or vegetable shortening, softened (room temperature)
  • 3 cups (720ml) hot chicken broth

Instructions:

  1. Soak the corn husks in hot water for at least 30 minutes, or until pliable.
  2. Sauté onion and garlic in olive oil. Add chicken and brown. Stir in diced tomatoes, spices, and chicken broth. Simmer until chicken is cooked through and easily shredded. Shred chicken with two forks and set aside.
  3. In a large bowl (or the bowl of a stand mixer), combine masa harina, baking powder, and salt. Cream the lard or shortening until light and fluffy. Gradually add the hot chicken broth, beating until a smooth, slightly thick dough forms.
  4. Spread a thin layer of masa onto the smooth side of a corn husk. Spoon chicken filling onto the center of the masa. Fold one side of the husk over the filling, then fold the other side over. Fold up the bottom of the husk.
  5. Stand tamales upright in a steamer basket. Add water to the stockpot, ensuring it doesn't touch the bottom of the basket. Bring water to a boil, then reduce heat to medium-low, cover, and steam for 2-2.5 hours, or until the masa is firm.
  6. The tamales are done when the husk easily pulls away from the masa.
  7. Let the tamales rest for about 10 minutes before unwrapping and serving.