Chicken and Bean Tamales Steamed in Corn Husks

Steamed in corn husks, these tamales wrap shredded chicken, pinto beans, and ancho chile in tender masa. They call back to Ash Water Softens the Grain, when Valley of Mexico households softened tribute maize with lime so the dough would hold.

Serves 4

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Ingredients

• 3 cups masa harina
• 2 cups chicken broth
• 1/2 cup lard
• 12 oz boneless chicken thighs
• 1 cup cooked pinto beans
• 4 dried ancho chiles
• 20 dried corn husks
• 3 garlic cloves
• 1 1/2 tsp salt

Instructions

1. 1Soak corn husks in warm water for 30 minutes until pliable.
2. 2Simmer chicken thighs with garlic and salt in water until cooked through; shred meat and reserve broth.
3. 3Toast and soak ancho chiles then blend with cooking liquid into a mild sauce; mix half with shredded chicken and half with beans.
4. 4Beat lard until fluffy then gradually incorporate masa harina, reserved broth and remaining salt to make a soft dough.
5. 5Spread masa on each husk, add a spoonful of chicken or bean filling, fold and tie.
6. 6Steam tamales in a steamer basket over boiling water for 50 minutes until firm.