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1
Pre-heat oven to 400EF.
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2
Choose enough corn husks to doubly line a 9- or 10-inch loaf pan, Soak the husks in very hot or boiling water to soften them.
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3
In a small bowl, mix together the pre-cooked chicken meat with 1 cup of enchilada sauce.
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4
Beat together the lard and baking powder until it lightens in texture.
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5
Add the masa and the broth in several alternating additions as you continue beating; working towards the consistancy of soft cake batter that holds its shape.
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6
Line the loaf pan with overlapping softened corn husks, running the husks cross-wise except at the ends.
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7
Spoon half the masa batter into the pan and with a spatula spread it as far up the sides as it will go; leaving the batter 1/4a to 1/2a thick.
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8
Pack the chicken in the pan; then top with the black beans.
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9
Spoon remaining batter into pan so that the top is 1/4a to 1/2a thick.
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10
Wrap overhanging leaves onto the top of the batter.
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11
Cover with a layer of foil and bake for 40 minutes.
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12
While the tamalA3n is baking, in a small sauce pan combine 1 cup of enchilada sauce, the chipotle chiles, cumin and oregano.
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13
Bring to a boil, then reduce heat and simmer for 5 mintes.
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14
Remove from heat and allow to cool.
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15
Uncover and test the tamalA3n.
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16
It should be firm to the touch; if not, return to the oven, and bake uncovered, for 15-20 minutes longer.
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17
Allow tamalA3n to rest before slicing and plating.
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18
Lift on the corn husks to gently remove the tamalA3n from the loaf pan.
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19
Plate slices on a bed of corn husks, drizzle with sauce, and garnish with a dollop of sour cream, a wedge of tomato and a few well-placed cilantro leaves.
