Jalisco-Style Chicken Tamales

Name: Jalisco-Style Chicken Tamales
Ingredients: 3½ cups (326g) masa harina; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup (184g) lard or vegetable shortening; 3¼ cups (738g) chicken broth; 3 poblano chiles; 1 pound ripe tomatoes (or one 14.5-ounce can of fire roasted tomatoes); 2 tablespoons vegetable oil; 1/2 cup (71g) chopped white onion; 2 garlic cloves (peeled and finely chopped); 1/4 teaspoon ground cumin; 4 whole cloves (stemmed and crushed); 1/2 teaspoon salt; 1/2 cup (70g) chopped manzanilla olives stuffed with pimentos; 1/4 cup (46g) coarsely chopped capers; 1/4 cup diced pickled jalapeños; 3 cups (330g) shredded cooked chicken; 30 to 36 dried corn husks

"Jalisco-style Chicken Tamales recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”..."

INGREDIENTS

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3½ cups (326g) masa harina

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2 teaspoons baking powder

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1 teaspoon salt

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1 cup (184g) lard or vegetable shortening

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3¼ cups (738g) chicken broth

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3 poblano chiles

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1 pound ripe tomatoes (or one 14.5-ounce can of fire roasted tomatoes)

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2 tablespoons vegetable oil

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1/2 cup (71g) chopped white onion

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2 garlic cloves (peeled and finely chopped)

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1/4 teaspoon ground cumin

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4 whole cloves (stemmed and crushed)

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1/2 teaspoon salt

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1/2 cup (70g) chopped manzanilla olives stuffed with pimentos

•

1/4 cup (46g) coarsely chopped capers

•

1/4 cup diced pickled jalapeños

•

3 cups (330g) shredded cooked chicken

•

30 to 36 dried corn husks

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