A delightful variation of the classic green chile chicken tamales, featuring a simplified process and enhanced flavors.
Soak the corn husks in warm water until pliable.
Ensure the husks are fully submerged by placing a plate on top.
Roast the green chili peppers under a broiler until charred, then peel and deseed them.
Roasting enhances the flavor of the chiles.
Blend the roasted chiles, garlic, and chicken broth into a smooth sauce.
Blend until the mixture is completely smooth for a consistent filling.
Heat olive oil in a pan and cook the sauce until thickened.
Stir constantly to prevent sticking.
Mix the shredded chicken and cilantro into the sauce.
Allow the mixture to cool before assembling the tamales.
Beat the lard, baking powder, and masa harina together, then gradually add chicken broth until a soft dough forms.
The dough should be soft but not sticky.
Spread the dough onto the corn husks, add the filling, and fold to form tamales.
Don't overfill the tamales to ensure they seal properly.
Steam the tamales in a steamer for about 1 hour.
Check the water level periodically to prevent drying out.
Serve the tamales warm with your favorite sides.
Pair with salsa or guacamole for added flavor.
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