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Ingredients
  • subheading: For the Filling:
  • 4 ½ pound chicken broken down into individual breasts, thighs, drums, and wings
  • 6 tablespoons avocado or olive oil
  • 2 peeled yellow onions cut into wedges or slices
  • 16 garlic cloves
  • 2 bay leaves
  • 10 cups chicken stock, water, or vegetable stock
  • 1 teaspoon cumin seeds
  • 2 seeded ancho chiles
  • 3 seeded guajillo chiles
  • 5 Roma tomatoes, cut in half
  • coarse sea salt and cracked pepper to taste
  • subheading: For the Tamale Dough:
  • 40 to 50 corn husks
  • 2 cups lard
  • 6 cups finely found masa
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 4 cups chicken stock
Steps
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