Jalisco-Style Chicken Tamales

patijinich.com

Leslie

subheading: Tamal dough:

3½ cups (326g) masa harina

2 teaspoons baking powder

1 teaspoon salt

1 cup (184g) lard or vegetable shortening

3¼ cups (738g) chicken broth

subheading: Filling:

3 poblano chiles

1 pound ripe tomatoes or one 14.5-ounce can of fire roasted tomatoes

2 tablespoons vegetable oil

½ cup (71g) chopped white onion

2 garlic cloves peeled and finely chopped

¼ teaspoon ground cumin

4 whole cloves stemmed and crushed

½ teaspoon salt

½ cup (70g) chopped manzanilla olives stuffed with pimentos

¼ cup (46g) coarsely chopped capers

¼ cup diced pickled jalapeños

3 cups (330g) shredded cooked chicken

subheading: For assembly:

30 to 36 dried corn husks

Directions at patijinich.com

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