Tamales

Total Time: 5 hrs Preparation Time: 2 hrs Cook Time: 3 hrs

Ingredients

• Servings: 24
• 5 cups shredded chicken wings
• 1 (8 ounce) package dried corn husks
• 2/3 cup lard
• 4 cups masa harina flour
• 2 teaspoons salt
• 3 cups chicken broth
• 1/3 cup lard

Recipe

• 1 sort corn husks, setting aside any torn ones.
• 2 soak intact husks in warm water for atleast 1 hour or until softened and easy to fold.
• 3 beat 2/3 cup lard in a large mixer bowl until creamy.
• 4 combine mass harina and salt in a medium bowl.
• 5 alternately, add mass harina mixture and broth to lard, mixing well after each addition.
• 6 gradually, add melted lard and mix until you get the consistency of thick cake batter.
• 7 spread 1/4 cup masa to form a square in the centre of one husk.
• 8 place about 1/4 cup meat filling in the center of a masa square.
• 9 fold right then left edge of husk over masa.
• 10 fold up bottom edge.
• 11 repeat with rest of the ingredients.
• 12 place vegetable steamer in pot with lid; add water just below steamer.
• 13 arrange tamales upright in steamer rack.
• 14 cover top of tamales with reserved dry husks and a damp towel.
• 15 bring to a boil.
• 16 reduce heat to low.
• 17 steam, adding water as needed for 2-2 1/2 hours or until masa pulls away from husks.