Green Chile and Chicken Tamales

Instructions

1. Shred cooled chicken.

2. In a large bowl, combine shredded chicken, diced chiles, green chile sauce, queso fresco, sour cream, cumin, chili powder, and salt; mix thoroughly and set aside.

3. Clean corn husks, separating larger ones for wrapping and smaller ones for tying.

4. Soak husks in warm water, keeping them submerged for 30 minutes to 1 hour until flexible.

5. Remove husks, pat dry, and store in a covered container to prevent drying.

6. In a stand mixer, combine masa harina and warm water. Let sit for 20 minutes, then mix on low until a dough forms.

7. Gradually incorporate onion powder, chili powder, cumin, and salt into the dough.

8. Separately, stir lard until soft and light (about 3 minutes).

9. Add the softened lard to the dough mixture slowly, mixing on low until fully combined and the consistency resembles peanut butter; adjust as needed.

10. Prepare a tamale steamer by adding water to the bottom and bringing it to a boil.

11. Lay a large corn husk flat with the narrow end down.

12. Spread 1 to 2 tablespoons of dough onto the husk, leaving a 4-inch border at the narrow end, a 2-inch border at the top, and a 2-inch border on one long side.

13. Place a few spoonfuls of filling down the center of the dough, ensuring a 1-inch dough border remains on all sides of the filling.

14. Fold the long empty side of the husk over, overlapping the opposite side so the dough edges meet, then wrap the extra husk around.

15. Fold the broad end of the husk over, followed by the narrow end.

16. Secure each tamale by tying it across the middle with a 1/4-inch strip of corn husk.

17. Arrange tamales upright in the prepared steamer, cover, and steam for 90 minutes, checking water level and replenishing as needed, until the masa is firm and smooth.

18. Allow tamales to cool for 1 hour in the steamer before serving.