Chicken tamales in corn dough

Ingredients

• 500 gCorn flour, masa, enriched, white
• 500 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 10 gPeppers, hot chile, sun-dried
• 40 gLard
• 140 gOnions, raw
• 12 gGarlic, raw
• 900 gBeverages, water, tap, drinking
• 6 gSalt, table
• 700 gBeverages, water, tap, drinking not counted – removed

Method

1. Rinse corn husks and soak in hot water 20 minutes; they are wrappers only and are not served.
2. Cook chicken, chilli, onion, garlic and 500 g water at 95 °C for 18 minutes; shred chicken and retain liquid.
3. Mix masa flour with lard, salt and 400 g water into soft spreadable dough.
4. Spread dough on eight soaked husks, add filling and fold parcels firmly.
5. Stand parcels in a steamer above 700 g water and steam at 100 °C 45 minutes until dough releases.
6. Rest 5 minutes, remove husks and serve two tamales per portion.