Ranch-Style Chicken Tamales (Veracruz Style)

Name: Ranch-Style Chicken Tamales (Veracruz Style)
Total time: 10800 s
Ingredients: 3 1/3 lbs masa harina dough (about 1.5 kg); 2.2 lbs banana leaves (about 1 kg); 5 hoja santa leaves (also called Mexican pepperleaf); 1.1 lbs pork lard (about 1/2 kg); 1 skinless chicken breast; 6 Roma tomatoes; 12 dried chipotle chiles; 2 pinches cumin; 2 garlic cloves; Salt, to taste

Paola Sanchez @cook_13291505

My mom used to make these tamales for me, and now that I'm far from home, I asked her for the recipe. They turned out just as delicious as hers. I hope you enjoy them!

Paola Sanchez @cook_13291505

My mom used to make these tamales for me, and now that I'm far from home, I asked her for the recipe. They turned out just as delicious as hers. I hope you enjoy them!

Saved

Ingredients

3 hrs

3 1/3 lbsmasa harina dough (about 1.5 kg)
2.2 lbsbanana leaves (about 1 kg)
5hoja santa leaves (also called Mexican pepperleaf)
1.1 lbspork lard (about 1/2 kg)
1skinless chicken breast
6Roma tomatoes
12dried chipotle chiles
2 pinchescumin
2garlic cloves
Salt, to taste

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Steps

3 hrs

1

Cut the banana leaves to your desired tamale size. Toast them on both sides in a skillet, then wash them.
2

Cook the chicken breast with a piece of onion, 1 garlic clove, and salt. Shred the chicken once cooked.
3

Place the masa in a pot and add some of the chicken broth. Stir until the masa has a thick, pourable consistency (like atole—not too runny or too thick). Add salt to taste.
4

Heat the lard until very hot. Add the masa to the pot over low heat, gradually pouring in the lard while stirring constantly. Keep stirring until all the lard is incorporated and the masa thickens, turns yellowish, and pulls away from the sides. Set aside.
5

For the sauce: Boil the tomatoes and dried chiles. In a blender, combine the tomatoes, 2 garlic cloves, and 2 pinches of cumin. Remove the seeds from the chipotles (leave seeds in 2 chiles if you want it spicier), then blend everything together. Fry the sauce in a little lard and season to taste.
6

To assemble: Spread masa onto the banana leaves, add shredded chicken, sauce to taste, and a piece of hoja santa. Fold the leaves to enclose the filling and place the tamales in a steamer with a little water (make sure the water doesn't touch the tamales). Repeat until all the masa is used. Steam for 1 hour, and they're ready to serve.