Tamales (Chicken)

Instructions

1. 1

   Place chicken thighs in a large pot with the halved onion, 3 garlic cloves, and salt. Cover with water and bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 to 35 minutes until chicken is tender and fully cooked. Remove chicken from broth, let cool slightly, then shred the meat finely, discarding skin and bones. Strain and reserve 1 cup (240 milliliters) of the cooking broth.

2. 2

   Remove stems and seeds from guajillo and ancho chiles and discard. Heat 2 tablespoons (30 milliliters) of oil in a large skillet over medium-high heat. Add chiles in batches and toast for 1 to 2 minutes per side until fragrant, being careful not to burn them.

3. 3

   Place toasted chiles in a blender with 2 cups (480 milliliters) of the reserved chicken broth, 3 remaining garlic cloves, cumin seeds, and 1 teaspoon (5 grams) of salt. Blend on high speed for 2 to 3 minutes until completely smooth. Pass the mixture through a fine-mesh strainer into a bowl, pressing with the back of a spoon to extract all liquid and discard solids. This is your chile sauce.

4. 4

   In a small saucepan, heat the chile sauce over medium heat and add the shredded chicken, stirring to combine. Simmer for 5 minutes until the chicken is well coated and flavors meld. Season with additional salt if needed. Set aside and keep warm.

5. 5

   Beat the softened lard or shortening in a large bowl with an electric mixer on medium-high speed for 8 to 10 minutes until light, fluffy, and pale in color. The mixture should increase in volume and resemble whipped butter. This step is crucial for light, fluffy tamales.

6. 6

   Add the fresh masa to the beaten lard in three additions, mixing on low speed after each addition until fully incorporated. Add the baking powder and 1 cup (240 milliliters) of reserved chicken broth slowly while mixing until the dough reaches a consistency where a small ball floats when dropped into cold water. The dough should be light and spreadable, not dense.

7. 7

   Remove corn husks from water and pat dry with paper towels. Lay a husk flat and spread about 1 tablespoon (15 grams) of masa mixture in the center, leaving borders on all sides. Place about 1 teaspoon (5 grams) of the chicken filling in the center of the masa.

8. 8

   Fold the two longer sides of the husk over the filling, overlapping them slightly so the masa seals. Fold the pointed bottom end up and leave the top end open. Stand the tamale upright in a steamer pot with the open end facing up.

9. 9

   Fill a large steamer pot with water to just below the steamer rack. Stand a coin on the rack and arrange tamales upright in a circle around the coin, then add additional tamales in layers as needed, leaning them against each other. Cover with leftover corn husks and a damp kitchen towel.

10. 10

    Bring water to a boil over high heat, then reduce heat to medium and steam for 45 to 50 minutes until the masa pulls away cleanly from the husk. The coin will stop rattling when steam is no longer being produced. Remove from heat and let rest for 5 minutes before serving.