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1
Separate the dry corn husks into individual pieces and remove any corn silk threads inside the husks.
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2
Bring a large pot of water to a boil and remove from the heat.
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3
Place the separated husks in the water, weight with a large, round baking dish, and cover.
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4
Allow the husks to soak for 30 minutes and up to 1 hour.
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5
To make the filling, heat the shortening in a large, heavy skillet over medium heat.
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6
Add the onions, corn, and bell peppers, and cook, stirring, until soft, about 4 minutes.
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7
Add the garlic, jalapeno, chili powder, salt, cumin, and cayenne, and cook, stirring, for 1 minute.
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8
Add the chicken, chile peppers, and cilantro, and cook, stirring, for 1 minute.
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9
Remove the pan from the heat and let sit until cool enough to handle.
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10
When cool, fold in the goat cheese.
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11
To make the dough, place the solid shortening in the bowl of an electric mixer fitted with a whisk attachment, and cream until light and fluffy, about 3 minutes.
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12
Combine the masa harina and salt in a bowl.
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13
With the mixer on medium speed, alternately add the masa harina and chicken stock to the whipped shortening, thoroughly mixing after each addition.
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14
Gradually add the melted shortening to the dough mixture with the mixer on medium speed.
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15
Place one large soaked cornhusk on a flat work surface.
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16
Using a 1/4-cup measure, spoon 1/4 cup of the masa batter into the center where the husks join and with the back of a spoon, spread it into a 4-inch square.
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17
Place about 1 generous tablespoon of the chicken mixture into the center of the masa.
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18
As though wrapping a package, fold the sides of the husk over the filling, then bring the bottom and the top over the filling, overlapping as much as possible to tightly enclose the filling.
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19
(You now will have a small package, measuring approximately 3-inches by 2-inches.)
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20
Wrap a piece of kitchen twine around the middle of the tamale, as though wrapping a present, twisting the twine up and down at the middle to tie around all 4 sides, and knotting the twine at the top.
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21
Place the filled tamale on a large platter or in a roasting pan.
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22
Lay or stand the tamales in a steamer insert 2-inches over a pot of gently boiling water, being careful not to pack them too tightly.
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23
Cover the top of the tamales with a layer of the remaining corn husks, then cover with a lid.
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24
Steam the tamales, covered, over the boiling water for 2 hours, replenishing the water as needed, so the pot does not go dry.
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25
Remove the tamales from the steamer insert and let cool for 10 minutes before handling.
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26
To serve, unwrap the tamales and top each with a spoonful of Chile Verde and a dollop of sour cream.
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27
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes.
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28
(Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)
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29
Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
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30
Peel the peppers, and remove the seeds and the stems.
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31
Chop the peppers and set aside.
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32
In a large saucepan, heat the oil over medium-high heat.
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33
Add the onions and cook, stirring, until tender, about 3 minutes.
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34
Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute.
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35
Add the flour and cook, stirring, without allowing to color, for 2 minutes.
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36
Add the chopped peppers, and stir well to combine.
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37
Add the chicken stock, stir well, and bring to a boil.
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38
Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
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39
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
