We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.
Category: not set
Cuisine: not set
4 large tomatillos (or 6 medium) husks removed, rinsed
3 cubanelle or banana peppers halved, seeded, stemmed
3 poblano chiles halved, seeded, stemmed
3 jalapeños halved, seeded, stemmed
¼ medium onion
4 scallions trimmed
3 garlic cloves unpeeled
? cup schmaltz or lard melted, cooled
3 sprigs oregano
2 teaspoons white wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 rotisserie chicken skin removed, meat coarsely chopped
3 cups instant corn masa flour (such as Maseca Tamal Ins
2 cups homemade chicken stock or low-sodium chicken brot
1 cups plus 2 tablespoons lard melted, plus more if needed
1 tablespoon kosher salt
1 teaspoons baking powder
3 pounds "unprepared" fresh corn masa for tamales
1 cups plus 2 tablespoons lard melted, plus more if needed
¼ cup homemade chicken stock or low-sodium chicke
1 tablespoon kosher salt
30 corn husks (from a 1-pound bag)
3 cups omemade chicken stock or low-sodium chicken broth
Fresh salsa and lime wedges (for serving)
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