Tamales with Tatemada Salsas

STEPS:

Tamales Veracruzanos (in a banana leaf)

• 1In a Dutch Oven on low heat, dissolve the corn Masa.
• 2Once dissolved, remove lumps, and increase heat to high.
• 3When it starts to boil add the lard, chopped hoja santa and salt. Lower the heat to medium while stirring constantly for about 20 minutes or until the dough is cooked.
• 4After removing the banana leaves from their plastic package cut the rough hard part of the edge using your kitchen scissors (This is the leaf’s center vein).
• 5Cut the banana leaves into rectangles of about 6 x 8 inches.
• 6Place them one with one over the stove top flame in a steady and fast movement, they will change to a glossy color and become pliable. Rinse with warm water and dry well with a kitchen towel.
• 7Place 2 tablespoons of the batter into each leaf and spread it with wet fingers or with the back of a spoon (Have a bowl with water at hand for this purpose) top with chicken and ½ tablespoon tatemada salsa (one salsa per tamal).
• 8Fold one side of the leaf toward the center; and then the other side overlapping, then fold the ends to the point where the dough begins into each side. then close each individual Tamal with a small rope (twine) or even with a few strips of the same banana tree leaf.
• 9Line the steamer with banana leaves scraps if you have leftovers. Arrange the tamales in a steamer that has been previously filled with 2 inches of water.
• 101 Cover with more banana leaves and a kitchen towel and pot lid. You can also use a piece of aluminum foil or plastic to cover the tamales.
• 111 after the water start boiling, reduce the heat to medium-low. Cook for 2 hours.

To check if the tamales are cooked. Remove one from the pot and if the leave peels off easily, they are done. If not put back into the stove for 15 more minutes.

Tamales (in a corn husk)

• 1To Make Masa beat lard on medium speed in a large bowl for 1 minute.
• 2In a separate bowl, stir together corn flour, baking powder and 2 teaspoons salt.
• 3Alternately add flour mixture and broth to the lard, beating well after each addition (add just enough broth to make a thick, creamy paste).
• 4In the meantime, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
• 5To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side)
• 6Place about 1 tablespoon Chicken in the middle of the masa and top with ½ tablespoon tatemada salsa (one salsa per tamal).
• 7Fold in sides of husk and fold up the bottom.
• 8Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
• 9Lean the tamales in the basket, open side up.
• 101Add water to Dutch oven just below the basket.
• 111Bring water to boil and reduce heat.
• 12Cover and steam 40 minutes, adding water when necessary.