Tamales with Chicken Filling

English: Tamale with chicken and salsa verde f...

1 ¾ C. Masa

1 C. Water

½ Tsp. Salt

¼ C. Lard

Fresh Corn Husks

1 C. Minced Cooked Chicken

¼ C. Finely Chopped Almonds

1 Tbsp. Chopped Capers

½ Tsp. Salt

2 Tbsp. Cooking Oil


  1. Mix together the first four ingredients and beat until very creamy and smooth.
  2. Trim the thick bottom part from corn husks and wash well, removing any silk.
  3. For each tamale, take two corn husks, pointed part at top and paste together at one side with some masa mixture.
  4. This makes the husk wider.
  5. Spread another tbsp. of the mixture of the inside, about 1 inch from bottom and extending about 2 inches up husk.
  6. Top with 2 tsp. of filling, made by combining last five ingredients.
  7. Fold husk around filling, paste with a little more masa, then fold bottom towards top so that the pointed arms extend a little above the bottom or trimmed end.
  8. Stand open side up in a steamer, and steam for 1 hour.
  9. These may be frozen and reheat over steam.

Makes about 1 dozen.

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