Tamales de Pollo en Salsa Roja

Instructions

1. Soak corn husks in hot water for 30 minutes until pliable. For the red sauce: toast, soak and blend guajillo and ancho chillies with roasted tomatoes, garlic and cumin. Simmer the sauce with the shredded chicken and season.
2. For the masa: beat the lard or shortening until fluffy. Gradually mix in the masa harina. Add warm chicken stock gradually until you have a soft, spreadable dough that holds its shape. Season with salt. Test by dropping a small ball in water — it should float.
3. Drain the corn husks. Pat dry. Spread a thin, even layer of masa on the wide end of each husk (about 3mm thick), leaving a 2 cm border on each side.
4. Place 2–3 tablespoons of the chicken filling in the centre of the masa.
5. Fold both sides of the husk over the filling, then fold up the narrow end. Stand the tamales seam-side down in a steamer basket.
6. Steam for 75–90 minutes, checking the water level every 30 minutes. Tamales are done when the masa pulls cleanly away from the husk.
7. Rest for 10 minutes before serving. Unwrap at the table with salsa, crema and sliced jalapeño.

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