Guajolota

Ingredients

• 8 dried corn husks, soaked
• 2 cups masa harina
• 1 1/2 cups warm chicken stock
• 1/2 cup lard or vegetable shortening, softened
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup shredded cooked chicken
• 1 cup salsa verde
• 4 bolillo or telera rolls
• Butter, for the rolls (optional)

Before you cook

• Soak the dried corn husks in hot water until pliable, about 30 minutes, then drain.
• Beat the softened lard with a hand mixer until light and fluffy, about 3 minutes.
• Simmer the shredded chicken in the salsa verde over low heat for 10 minutes, then set aside.

Steps

1. Beat the masa harina, baking powder and salt into the whipped lard.
2. Add the warm chicken stock gradually, beating until the masa dough is smooth and spreadable, like a thick frosting.
3. Lay a soaked corn husk flat and spread about 1/3 cup of masa dough into a rectangle in the center.
4. Spoon a few tablespoons of the chicken in salsa verde down the middle of the masa.
5. Fold the sides of the husk over the filling, then fold up the bottom to enclose the tamale.
6. Fill and fold the remaining husks the same way.
7. Stand the tamales upright in a steamer basket over simmering water, open end up.
8. Cover and steam the tamales for 1 hour, topping up the water as needed, until the masa pulls cleanly away from the husk.
9. Let the tamales rest for 10 minutes off the heat before unwrapping.
10. Split each roll lengthwise and warm it briefly, buttering it if you like.
11. Unwrap a tamale and nestle it whole inside the split roll, pressing the bread closed around it.