CHICKEN TAMALES

Rinse corn husks and soak in large bowl submerged in hot water. If needed, place plate or bowl on top of husks to keep submerged. Soak for 1-3 hours, or overnight, until husks are pliable.

Combine all Chicken ingredients in a crock pot, cook on high for 4 hours or until fork tender. Shred meat with a fork.

In KitchenAid or bowl, combine masa flour and spices. Mix until combined. Slowly add melted lard to dry mixture until combined. Add broth 1 cup at a time to mixture until texture resembles peanut butter. Keep warm until used.

Lay 1 corn husk on clean surface with smooth side up. Spoon about 4 tablespoons of masa on husk, and smooth it to about ¼ an inch thick from the middle of the husk to the top edge. Masa should fill space about 4 inches wide, leaving the edges of the husk unused.

Spoon about 2 tablespoons of chicken mixture into middle of masa and shape into a line from the edge of the masa/husk to about 1 inch from the middle of the husk. (Chicken can reach top edge of masa and husk, but leave about 1" of masa uncovered at bottom.)

Fold/roll husk such that edges of masa meet around the chicken. Wrap the remaining husk around itself. Pinch the husk as the bottom of the masa, and fold the bottom half of the husk up so that it lays on itself. Tear a strip from a separate corn husk, and tie the strip around the tamale such that the folded piece and wrap is secure. Repeat until all ingredients used.

In a large pot, fill the bottom with a layer of water and insert a steaming tray. Line the steaming tray with extra corn husks. Place tamales on the tray such that the open end is propped up. When full, place a damp rag or additional corn husks on top of the tamales. Cover, and steam tamales for 1-1.5 hours. Tamales are done when the masa is no longer sticky and pulls from the corn husk cleanly.

To eat, unwrap tamale from corn husk and enjoy! Can be eaten plain or topped with salsa, sour cream, cheese, lettuce, tomatoes, guacamole, etc. Pairs well with beans and rice.

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