Chicken in Green Salsa Tamal (Tamales de Pollo con Salsa Verde)
INGREDIENTS
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For the tamal dough or masa:
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3/4 cup lard, vegetable shortening, or seasoned oil (see note at end of recipe)
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1/2 teaspoon kosher or coarse sea salt, or to taste
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1 teaspoon cold water
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1 teaspoon baking powder
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1 pound (about 3 1/4 cups) instant corn masa for tortillas or tamales
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3 1/2 cups Mexican chicken broth (recipe follows), add more if needed
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For the filling:
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1 batch salsa verde (recipe follows)
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2 cups shredded cooked chicken, from Mexican chicken broth
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To assemble the tamales:
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25 dried corn husks, soaking in hot water
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FOR THE BROTH:
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1 3-pound chicken, cut into serving pieces, or 2 - 3 pounds mixed chicken parts
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3 carrots, peeled and cut into large chunks
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1 white onion, halved
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3 celery stalks, cut into large chunks
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1 garlic clove
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5 to 6 black peppercorns
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5 to 6 fresh Italian parsley sprigs
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried thyme
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2 bay leaves
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1 tablespoon kosher or coarse sea salt, or to taste
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3 1/2 quarts water
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FOR THE SALSA VERDE:
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2 pounds green tomatillos, husks removed and rinsed
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2 garlic cloves
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2 serrano or jalapeno chiles, or more to taste
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1 cup cilantro, leaves and upper stems
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1/4 cup roughly chopped white onion
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1 teaspoon kosher or coarse sea salt, or to taste
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2 tablespoons safflower or corn oil
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