Chicken tamales

Ingredients:

• 24 dried corn husks
• 1 chicken bouillon cube
• 450 g chicken breast fillet
• 350 g of chicken meat (legs)
• 2 cups loosely packed fresh cilantro or parsley
• 1 clove of garlic, chopped
• 1/2 tsp ground cumin
• 1/2 cup salsa verde hot sauce (See the salsa recipe here)
• 1 dried ancho chili pepper, seeds removed
• 4 cups corn flour
• 1 1/3 cups lard
• Salt

Preparation:

1. Place the corn husks in a bowl and cover with hot water. Press down with a plate to ensure all the husks are completely submerged. Soak until the husks are pliable, about 1 hour.
2. Meanwhile, prepare the filling: Pour 4 cups of water into a saucepan, add the bouillon cube, and bring to a boil. Add the chicken and cook over medium heat until tender, 12-15 minutes. Remove the chicken and let it cool, then cut into small pieces.
3. Pour 1 1/4 cups chicken broth into a food processor, add cilantro, and puree (the remaining broth can be used for other dishes). Pour the puree into the saucepan. Add the garlic, cumin, and salsa, bring to a boil, and cook over medium heat until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
4. Prepare the dough: Soak the ancho peppers in hot water for about 15 minutes. Drain, then grind the peppers into a paste. In a large bowl, combine the chili paste, cornmeal, lard, 2 2/3 cups warm water, and 2 teaspoons salt. Knead the dough until smooth, 10 to 15 minutes.
5. Remove the leaves from the water and pat dry. Lay the leaves out on a clean surface, discarding any small or torn ones. Place 3 tablespoons of dough in the center of each leaf and spread it evenly across the entire surface, leaving a 2.5 cm (1 inch) border. Then place 2 tablespoons of chicken in the center of the dough and spread it evenly across the entire surface. Roll the tamale into a roll, ensuring the filling remains inside the dough. Then fold the ends in and tie with kitchen string.
6. Place the steamer basket in a large pot filled with 1-2 inches of water. Place the tamales in the basket and cover the pot with a lid. Bring the water to a boil and steam the tamales until the dough separates from the leaves, about 1 hour. Remove the tamales from the steamer and let cool slightly.
   
   You might be interested in another one tamale recipe.