Five Spice Chicken Tamales

Description

Classic tamal technique with a five-spice chicken filling built for freezer-friendly batch cooking.

Ingredients

• 20 dried corn husks, soaked
• 3 cups masa harina
• 2 tsp baking powder
• 1 tsp salt
• 1 cup lard or softened shortening
• 2 1/2 cups warm chicken stock
• 2 cups shredded cooked chicken
• 1 tbsp soy sauce
• 1 tsp five-spice powder
• 2 scallions, sliced

Preparation

1. Beat fat until fluffy. Mix masa harina, baking powder, and salt.
2. Alternate dry mix and stock into fat until spreadable masa forms.
3. Mix chicken with soy sauce, five-spice, and scallion.
4. Spread masa on husks, add filling, fold, and tie.
5. Steam tamales 75 to 90 minutes.

Assembly

1. Rest tamales 10 minutes after steaming.
2. Serve in husks or unwrap before plating.

Serving Suggestions

• Serve with salsa verde.
• Add pickled jalapenos.

Notes or Variations

• Freeze cooked tamales for up to 2 months.
• Use pork shoulder instead of chicken.