Green Chile Chicken Tamales *(Tamales Con Salsa Verde Y Pollo)*

epicurious.com

Erich Wagner

subheading: Filling:

1 (8-ounce) package dried corn husks

1 pound tomatillos, husked, rinsed

4 (3-inch-long) serrano chiles, stemmed, chopped

4 large garlic cloves, chopped

1 ½ tablespoons olive oil

2 cups low-salt chicken broth

4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)

⅔ cup chopped fresh cilantro

subheading: Dough:

1 ⅓ cups lard or solid vegetable shortening

1 ½ teaspoons salt (omit if masa mixture contains salt)

1 ½ teaspoons baking powder (omit if masa mixture contains baking powder)

4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 3½ cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 ¼ cups warm water

2 cups (about) low-salt chicken broth

Directions at epicurious.com

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