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- 8 oz package dried corn husks
- 4 cups white masa harina
- 2 tsp baking powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 cup corn oil
- 3 cups chicken broth
- 3 ½ cups cooked chicken, shredded
- ½ cup Young Guns Green Chile and Tomatillo Salsa
- 1 cup shredded Mexican cheese
- Soak the corn husk in hot water for 30 minutes, or until softened.
- In a bowl, combine the cooked chicken, green chile and shredded cheese. Set aside.
- In a large bowl, mix the masa marina, cumin, baking powder and salt. Add the oil and mix until combined. Gradually add the broth until fully combined. Keep mixing until the dough is soft and a hummus-like consistency.
- Lay one corn husk on a cutting board, add about ¼ cup masa dough to the center of the bottom half of the corn husk. Spread the masa into a square keeping it in the bottom half of the husk.
- Add 2 tbsp of chicken filling down the center of the masa dough. Fold one long side of the husk towards the center, so the edge covers the filling. Next, fold the other long side to overlap the first side. Fold the bottom of the husk up, so that now It’s folded in half.
- Add water to the bottom of a stockpot with a steamer basket. Fill the steamer basket with the tamales standing upright so the openings are at the top. Cover, bring the water to a boil, reduce heat to a simmer and steam for about 45 minutes. Add additional water, if needed.
- They are done when the husks pull away easily from the dough. Remove the tamales from the husks and serve with extra Young Guns Green Chile and Tomatillo Salsa. Enjoy!