Hatch Green Chile Chicken Tamales Recipe (From Scratch)

Instructions

1. 1
   If using corn husks, separate them and submerge in a large bowl or sink of warm water, weighing them down to keep them fully submerged. Soak for at least 1 hour or up to overnight until pliable and easy to fold without cracking. If using parchment paper, skip this step.
2. 2
   Place chicken in a medium saucepan and cover with water by 1 inch. Add a pinch of salt. Bring to a gentle simmer over medium heat, then reduce to low and poach for 20 to 25 minutes until the internal temperature reaches 165°F. Remove chicken, let cool for 10 minutes, then shred with two forks into thin, fine shreds. Reserve the poaching liquid for the masa.
3. 3
   Heat oil or lard in a skillet over medium heat. Add the diced onion and cook until softened and lightly golden, about 4 to 5 minutes. Add garlic, cumin, and oregano and cook for 30 seconds until fragrant. Add the chopped Roasted Hatch Green Chile and shredded chicken and stir to combine. Pour in ½ cup chicken broth, season with salt and pepper, and simmer on low for 8 to 10 minutes until the liquid is mostly absorbed and the filling is cohesive but not dry. Taste and adjust seasoning — the filling should be well-seasoned on its own, as the masa will dilute the flavor. Set aside to cool.
4. 4
   In a stand mixer fitted with the paddle attachment, beat the lard on medium-high speed for 2 to 3 minutes until fluffy and lightened in color. In a separate bowl, combine masa harina, baking powder, and salt. With the mixer running on low, alternate adding the dry masa mixture and the warm chicken broth to the whipped lard in three batches. Once incorporated, increase speed to medium and beat for another 2 to 3 minutes until the dough is light, fluffy, and slightly sticky. To test, drop a small ball of masa into a cup of cold water — if it floats, the masa is ready. If it sinks, continue beating for another 1 to 2 minutes and test again.
5. 5
   Pat a soaked corn husk dry and place smooth-side up with the wide end facing you. Spread about 2 to 3 tablespoons of masa in a thin, even rectangle about ¼ inch thick on the wider two-thirds of the husk, leaving a 1-inch border on the sides and the narrow end uncovered. Spoon about 1½ tablespoons of filling in a line down the center of the masa. Fold the long sides of the husk inward so the masa edges meet and enclose the filling, then fold the narrow end up toward the center. Repeat with remaining husks and filling.
6. 6
   Fill a steamer pot with 2 to 3 inches of water, making sure the water does not touch the steamer basket. Stand tamales upright in the steamer with the open end facing up, packing them snugly so they support each other. Cover with a tight-fitting lid and bring to a medium simmer. Steam for 60 to 90 minutes, checking the water level every 30 minutes and adding hot water as needed. To test for doneness, remove one tamale, let it rest for 5 minutes, and unwrap — the masa should be firm, pull away cleanly from the wrapper, and feel springy, not mushy or doughy. If still sticky, return to the steamer for an additional 15 to 20 minutes.
7. 7
   Once cooked, turn off the heat and allow tamales to rest in the covered steamer for 10 to 15 minutes. This allows the masa to firm up and set for the best texture. Serve with Hatch Green Chile sauce spooned over the top, shredded cheese, and sour cream alongside refried beans and Spanish rice for a full New Mexican meal.