Chicken Tamales

1. 1

   Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours.

2. 2

   Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside.

3. 3

   Stir together the masa and 1 1/2 cups of the vegetable broth in a large bowl.

4. 4

   Mix with your hands until the dough is well blended and has a paste-like consistency.

5. 5

   If the dough feels too dry, add up to 1/2 a cup more of the vegetable broth.

6. 6

   Drain and dry the cornhusks and transfer them to a work surface.

7. 7

   Place about 3 level tablespoons of the Masa dough on the larger end of one of the soaked cornhusks.

8. 8

   Spread to create an even layer, leaving a 1-inch border.

9. 9

   Top with 2 level tablespoons of the chicken mixture.

10. 10

    Fold the long sides of the cornhusks in towards the center, overlapping slightly, to make a secure package, and tie the ends with string or butchers twine.

11. 11

    Cook the tamales in a large steamer basket set over 1 inch of boiling water, replenishing the water if necessary, until they are firm and hot to the touch, about 45 minutes.

* Per serving · 4 servings · Values may vary.

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