Tamales

• 2 cups corn masa
• 1 cup chicken or pork
• 1/2 cup chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 corn husks soaked in warm water
• 1/2 cup salsa verde

Method

1. 1

   Soak the corn husks in warm water for about 30 minutes to soften them.

2. 2

   In a large bowl, mix the corn masa, vegetable oil, baking powder, and salt.

3. 3

   Gradually add the chicken broth to the masa mixture until it reaches a smooth, spreadable consistency.

4. 4

   Lay a soaked corn husk flat, and spread about 1/4 cup of the masa mixture onto the center, leaving space on the sides.

5. 5

   Add a spoonful of shredded chicken or pork on top of the masa, then fold the sides of the husk inwards and roll it up tightly.

6. 6

   Place the tamales upright in a steamer pot, cover, and steam for about 60-90 minutes until the masa is firm.

7. 7

   Once cooked, let the tamales cool slightly before serving with salsa verde.