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1
Place fryers in stock pot.
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2
Fill the pot with water to cover chickens.
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3
Add the remaining ingredients boil for 1 hour.
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4
When chickens are done remove from pot, peel off the skin, de-bone chicken, chop and set aside.
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5
Parboil tomatillos, poblano pepper, bell pepper, onion.
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6
Chop, add remaining ingredients and coarsely blend.
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7
Set aside.
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8
Saute chopped chicken in a little oil and tomatillo sauce.
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9
Cook for 10 minutes.
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10
In a large stock pot, cover beans with water.
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11
Add onion, head of garlic and salt.
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12
Boil until done, drain, reserving liquid.
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13
Mash beans and set aside.
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14
Mince 1 cup onion, 1-ounce garlic and saute in 1/4 cup of oil.
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15
When onion is clear add flour constantly mixing with whisk until golden.
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16
Add mashed beans with a conservative amount of liquid from beans.
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17
Add chile powder, oregano, comino.
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18
Add salt if needed.
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19
Taste again.
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20
MASA: 6 pounds masa 1 1/2 tablespoons baking powder 1 3/4 tablespoons salt 1 tablespoon sugar 1 tablespoon comino, (cumin) 2 1/2 pounds of lard or vegetable shortening 7 ounces water or chicken broth
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21
Corn husks
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22
Mix all ingredients on low mixer setting.
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23
After thoroughly mixed, beat (or knead) at medium for 15 minutes until masa dough is smooth.
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24
To check readiness, drop a small amount of masa in a glass filled with water.
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25
If masa floats, it's ready.
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26
Using back of spoon, spread masa mixture thinly and evenly on inside of corn husk.
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27
Covering half the length of each husk.
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28
Fill with tamale filling and fold.
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29
Get 16 quart stock pot with lid, steamer with lid or tamalera: tamale steamer.
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30
Tamaleras as a rule come equipped with rack and lid.
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31
Stainless steel vegetable steamer fan like: sold in most grocery stores.
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32
Damp kitchen towel.
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33
The bottom of the pot is filled with hot water being careful not to cover the rack.
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34
The rack is covered with tamale husks that were left over from the ones used for the tamales.
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35
The vegetable steamer is placed over the husks bottom side up to give a dome effect.
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36
The tamales are placed open and up, side by side around the dome.
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37
Continue this process with about 2 dozen tamales.
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38
As the pot begins to fill up the tamales can be placed flat on top of each other.
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39
Corn husks again are used to cover the mound of tamales then cover with a cloth and close with the lid.
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40
The lid should fit well enough as to keep the steam in the pot.
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41
Bring to rapid boil, reduce heat, steam for 30 minutes.
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42
To test doneness, open husk.
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43
Tamale should be firm.
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44
Masa should not adhere to the husk.
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45
When cooked remove all tamales.
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46
Ready to eat.
