Ingredients:

  • 25–30 Large dried corn husks (Hojas de Maíz)
  • 1 kg / 2.2 lb Cooked, shredded chicken
  • 6 Dried Guajillo chiles (stems and seeds removed)
  • 4 Dried Ancho chiles (stems and seeds removed)
  • 4 cups / 950 ml Chicken Stock (low sodium)
  • 4 cloves Garlic
  • 1 tbsp / 15 ml Vegetable or Canola Oil
  • 1 tsp / 5 ml Ground Cumin
  • 1 tsp / 5 ml Dried Oregano (Mexican if possible)
  • ½ tsp / 2.5 ml Salt, plus more to taste
  • 4 cups / 480 g Masa Harina (e.g., Maseca brand)
  • 2 cups / 475 ml Warm Chicken Stock (low sodium)
  • 1 cup / 225 g Pork Lard (manteca) or high-quality Vegetable Shortening, softened
  • 2 tsp / 10 ml Baking Powder
  • 1 tbsp / 15 ml Diamond Crystal Kosher Salt

Instructions:

  1. Soak the Husks: Place corn husks in a very large bowl and cover them completely with hot water. Weigh them down with a plate to keep them submerged. Soak for at least 30 minutes until pliable.
  2. Rehydrate Chiles: Toast the dried chiles briefly in a dry pan until fragrant (30–60 seconds per side). Place chiles and garlic cloves in a saucepan, cover with the 4 cups of stock, and simmer for 15 minutes until soft.
  3. Blend the Sauce: Transfer chiles, garlic, and stock to a blender. Add cumin, oregano, and salt. Blend until completely smooth.
  4. Strain the Sauce: Push the blended sauce through a fine-mesh sieve into a bowl, pressing the solids to extract all liquid. Discard the pulp.
  5. Simmer the Filling: In a medium pot, heat the oil. Pour in about 1 cup of the strained chile sauce. Bring to a simmer.
  6. Combine Chicken: Add the shredded chicken to the sauce, ensuring it is thoroughly coated. Simmer gently for 10 minutes to allow the chicken to absorb the flavour. Taste and adjust seasoning. (Reserve the remaining chile sauce for the masa.)
  7. Cream the Fat: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened lard (or shortening) until it is light, fluffy, and almost white—about 5 minutes. This is non-negotiable for tender tamales.
  8. Combine Dry Ingredients: Whisk the masa harina, baking powder, and salt together in a separate bowl.
  9. Build the Dough: Alternately beat small additions of the dry masa mix and the warm stock into the creamed fat. Continue mixing until a soft, fluffy dough forms.
  10. Test the Masa (The Float Test): Drop a small spoonful of masa into a glass of cold water. If the masa floats, it is ready. If it sinks, add a little more stock and beat for another 2–3 minutes, then re-test.
  11. Colour and Flavour: Gently fold in 4–6 tablespoons of the reserved Red Chile Sauce into the dough until the masa is pale pink/orange and nicely flavoured. Do not overmix once the liquid is incorporated.
  12. Set up the Husks: Drain the soaked husks and pat them mostly dry.
  13. Spread the Masa: Take one smooth husk, wide end facing up. Spread 2–3 tablespoons of masa dough thinly over the wide lower two-thirds of the husk, leaving a 1-inch border on the sides.
  14. Fill and Fold: Spoon 1–2 tablespoons of the chicken filling down the center of the masa. Fold the sides of the husk over the filling, meeting in the middle. Then, fold the narrow tip up to seal the bottom. Leave the top open.
  15. Prepare the Steamer: Fill the steamer pot with water up to just below the steamer basket level. Bring to a boil.
  16. Steam: Arrange the tamales vertically in the steamer basket, folded end down, packing them snugly so they support each other. Cover with a damp cloth or a layer of husks before securing the lid.
  17. Cook and Test: Steam for 1.5 hours, checking the water level occasionally. Tamales are done when the masa easily pulls away from the husk. If it sticks, steam for another 15 minutes.
  18. Rest and Serve: Turn off the heat and let the tamales rest, covered, for 10 minutes before serving.