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1
Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
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2
Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat.
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3
Add the chicken and simmer until cooked through, 12 to 15 minutes.
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4
Remove the chicken and let cool; cut into small pieces.
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5
Reserve the broth.
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6
Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use).
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7
Transfer to a medium pot.
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8
Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes.
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9
Stir in the chicken and season with salt.
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10
Remove from the heat and let cool.
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11
Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes.
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12
Drain the chile, then mince to make a paste.
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13
Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
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14
in a bowl.
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15
Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
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16
Drain the husks and pat dry.
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17
Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides.
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18
Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling.
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19
Fold up the narrow end of the husk.
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20
Repeat with the remaining husks, dough and filling.
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21
Set a steamer basket in a large pot filled with 1 to 2 inches of water.
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22
Arrange the tamales standing up in the steamer, folded-side down.
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23
Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour.
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24
Remove from the steamer and let cool slightly before unwrapping.
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25
Photograph by Kat Teutsch
