Serves : 6-8
Prep Time : 15 MINUTES
Cooking Time : 1 HOUR 45 MINUTES

Ingredients

Method

– Bring a pot of salted water to a boil and add the chicken, tomatillos, onion, garlic and the spicy peppers. Boil for 20 minutes or until the chicken is cooked through.

– Take out the chicken breast when ready and use a fork to pull it apart, Set aside.

– To make the green salsa, remove the tomatillos, onion, garlic and spicy peppers from the pot and transfer to a blender. Crumble in the stock cube and blitz until all ingredients are well combined. Transfer to a small pot and add 1 tablespoon of oil and cook until fragrant then take off the heat and set aside. Taste and add more salt if needed

– NOTE: You may strain the stock and save for later use.

– For the tamales, place the corn leaves in a large pot with hot water for 10 minutes, or until til they are soft and easy to handle. Then take out of the water, wash the leaves and leave them to dry.

– ⁠Pour the oil into a bowl use and use an electric mixture on high speed to whip until the texture has changed and the oil has somewhat solidified.

– ⁠Add the cornflour, baking powder, salt, and a bit of warm water (not too hot).

– ⁠Mix well with your hands until the dough is smooth.

– To wrap the tamale, take one of the corn leaves that were left to dry. With a spoon, take some of the dough and spread it only around the middle of the leaf. Top with a spoonful of the chicken and salsa in the middle. Fold the leaf with everything inside in half to wrap it and fold the ends of the leaf as well. Repeat with the rest.

– ⁠Steam the tamales for a little over an hour to cook them. Once they can be removed from the pot easily and without breaking, that’s when they are ready. You can remove the tamales from the leaves before serving.

– Serve with more green salsa on the side, guacamole, sour cream and all the trimmings!