*  Exported from  MasterCook II  *

                   Tamales With Chicken And Salsa Verde

Recipe By     : Tvfn, Taste, Show #4906
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Tamale:
   8      oz            Dried corn husks (1/2 pkg)
     1/2  c             Lard (4 oz)
   1      lb            Fresh masa (2 c)
     2/3                Poulty broth
   1      ts            Baking powder
     1/2  ts            Salt
                        Salsa Verde:
   1      lb            Tomatillos
   3                    Serrano chiles
                        Salt
   1      tb            Lard
   6                    Cilantro sprigs --
                        - roughly chopped
   1      sm            Onion -- chopped
   1      cl            Garlic -- chopped
   3                    Tomatillos -- chopped
     1/4  c             Cilantro -- chopped
   1 1/3  c             Chicken -- shredded

Prepare Corn Husks:

Simmer the shusks in water to cover for 10 minutes, weighting them
with a place to keep them submerged.  Let them stand for a couple of
hours until husks are pliable.

Dough:

Beat the lard in a mixer until very light, for about a minute. Add
1/2 pound (1 cup) fresh masa to lard. Beat until well blended.
Continue beating, adding alternately the remaining 1/2 pound masa and
the poulty broth, adding only enough broth to give consistency of
medium thick cake batter. Then sprinkle in the baking power and salt.
Beat 1 minute more.

Salsa:

Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles
and some salt in a pot of water and boil them until tender, about 10
to 15 minutes. Then drain them and put them in the bowl of a food
processor. Add the coriander, onion, and garlic. Process until
smooth. Heat 1 tb lard in a medium large skillet over medium high
heat. When the lard is hot enough to make a drop of the tomatillo
puree sizzle, pour it all in at once. Stir the sauce constantly for
45 minutes until it gets darker and thicker, thick enough to coat a
spoon. Add the chopped tomatillos and cilantro. Season with salt.

Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.

Tamales:

Remove husks from water when they have softened. Pat husks dry. Tear
extra shusks into 1/4" wide, 7" long strips one for each tamale.

Take one that is at least 6" across on wider end, 6 to 7" long. Lay
out this corn husk with tapering end toward you. Spread a 2 tb dough
mixture into a square, leaving at least a 1-1/2" border on side
toward you and 3/4" boder along other sides. Pick up two long sides
of corn husk and bring them together, overlapping one over the other.
Fold up the bottom section of husk tightly right up to the filling
line. Leave top open. Secure it in place by loosely tying one of
strips of husk around tamale. Repeat with remaining husks and dough
mixture.

Stand tamales on the folded bottom in prepared steamer, being sure
they are not packed too closely in steamer they need to expand. Cover
with layer of leftover husks. Cover with lid and steam for 1 hour.
Chick carefully that all the water doesn't boil away, adding boiling
water when necessary.

Serve with additional salsa on the side.

Yield: 4 Servings


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