Homemade Tamales

Directions

1. 1
   Filling: Season by seasoning the chicken on all sides with salt and pepper.
2. 2
   Add the husks to a large container and cover it completely with cold water and let it sit overnight. You can also cover it in hot boiling water and let it sit for 1 hour to soften. Strain the husks entirely and set them aside.
3. 3
   Next, add the 3 tablespoons avocado or olive oil to a rondeau pot over high heat until it begins to smoke lightly.
4. 4
   Add the lard to a stand mixer with the whisk attachment and mix on high speed for 5 to 7 minutes or until it becomes light and fluffy.
5. 5
   Place the chicken skin side down and then turn the heat down to medium high.
6. 6
   Stop the mixer and add in the masa, baking powder, and salt, and mix on low speed.
7. 7
   Sear the chicken for 3 to 4 minutes per side or until well browned on both sides. Set it aside on a plate.
8. 8
   While it is mixing, begins to slowly pour in the remaining warm 4 cups of chicken stock until it is mixed in. You may need to wait a minute or two in between adding in the chicken stock to ensure it is mixed in.
9. 9
   Add 1 peeled yellow onion, 10 garlic cloves, and 2 bay leaves and sauté for 3 to 4 minutes or until the onion is well browned.
10. 10
    Once the dough is combined it should be very soft and slightly stick, like the consistency of peanut butter.
11. 11
    Pour in the chicken stock and season it with salt and pepper.
12. 12
    Take about a half cup of the masa dough and spread it to the center of a husk making about a 5” x 5” size. Be sure to leave about 1” inch at the top and several inches on the bottom parts of the husk. Watch the video to see how to do this.
13. 13
    Place the chicken back in the liquid, place on a lid, and cover over medium heat for 1 hour. Once the chicken is very tender, remove it from the liquid and set it to the side on a plate.
14. 14
    Add about 2 tablespoons of the chicken filling to the center of the masa that is spread out on the husk.
15. 15
    Strain the chicken stock into a pot and set the liquid to the side.
16. 16
    Fold the husk over until the masa completely encases the filling. Next, fold the husk over one more time and then fold the bottom part of the husk up.
17. 17
    Add the onions and garlic from the strainer to the plate with the cooked chicken.
18. 18
    This is optional, but you can then tie a thin piece of husk around the tamale to help it hold in place although it will hold fine and is not needed. This seems to be more for aesthetics.
19. 19
    Add the rondeau pot back to the burner over high heat and add 3 tablespoons of avocado or olive oil and heat until it begins to lightly smoke.
20. 20
    Place the tamales open side up into a steamer basket until it is filled up. Put a damp kitchen towel over the tamales and place them in a large pot with water that is below the basket and cover with a lid, and steam for 1 hour to 1 hour and 15 minutes or until cooked through.
21. 21
    Next, add the onions and sauté for 5 to 6 minutes or until well browned. Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
22. 22
    Remove and rest for a few minutes before serving.
23. 23
    Now sprinkle in the cumin and toast for 1 to minutes before adding in the chiles and tomatoes. Sauté the vegetables together for 2 to 3 minutes, and then add back in half of the strained chicken stock. Simmer over medium heat for 10 to 15 minutes or until the chiles are softened.
24. 24
    In the meantime, bone, skin, and shred the chicken with your fingers or using forks. Keep it aside.
25. 25
    Transfer the mixture to a blender and blend on high speed until it is smooth.
26. 26
    Pour the red sauce back into the pot, adjust the seasonings with salt and pepper, and the shredded chicken and mix to combine.
27. 27
    Remove it from the heat and set it aside to cool.