Tamales with Chicken and Salsa Verde

• 4 cups masa harina
• 1 cup lard
• 2 cups cooked chicken breast, shredded
• 1.5 cups salsa verde
• 2 cups chicken broth
• corn husks, soaked

Instructions

1. 1

   Soak the dried corn husks in hot water for at least 30 minutes until pliable.

2. 2

   In a stand mixer, beat the lard until it is fluffy and white.

3. 3

   Mix in the masa harina, baking powder (if using), and salt. Gradually add the chicken broth while beating until a soft, spreadable dough forms.

4. 4

   In a separate bowl, mix the shredded cooked chicken with the salsa verde.

5. 5

   Spread a thin layer of masa dough onto the center of a soaked corn husk.

6. 6

   Place a spoonful of the chicken mixture in the center of the masa.

7. 7

   Fold the sides of the husk over the filling, then fold up the bottom end to seal.

8. 8

   Arrange the tamales upright in a steamer basket and steam for 60 to 90 minutes until the dough separates easily from the husk.