Tamales Verdes in Corn Husks

Ingredients

• 20 corn husks, dried
• 500 g masa harina
• 300 g lard, softened
• 1 tsp baking powder
• 1 tsp salt
• 5 dl vegetable stock, warm
• 300 g tomatillo, husked and rinsed
• 2 poblano pepper
• 2 garlic
• 1 onion
• 1 tbsp vegetable oil
• salt to taste
• 200 g queso fresco, crumbled

Method

1. 1.

   Soak the corn husks — Soak the dried corn husks in a large bowl of hot water for at least 1 hour, until pliable, then drain and pat dry.

2. 2.

   Make the green salsa — Roast the tomatillos, poblano peppers, garlic and onion in a dry pan until softened and lightly charred, about 10 minutes, then blend into a smooth green salsa and season with salt.

3. 3.

   Simmer the salsa — Heat the vegetable oil in a pot, add the green salsa and simmer for 5 minutes to deepen the flavour, then set aside.

4. 4.

   Make the masa dough — Beat the lard until light and fluffy, then mix in the masa harina, baking powder and salt. Gradually add the warm vegetable stock, beating until the dough is smooth and a small piece floats in a cup of water.

5. 5.

   Fill and fold the tamales — Spread a thin layer of masa dough onto each corn husk, top with a spoonful of green salsa and a little crumbled queso fresco, then fold the husk sides inward and the bottom up to enclose the filling.

6. 6.

   Steam the tamales — Stand the folded tamales upright, open end up, in a steamer basket lined with extra corn husks. Steam over simmering water for 60–75 minutes, topping up water as needed, until the dough pulls cleanly away from the husk.

7. 7.

   Rest and serve — Let the tamales rest for 10 minutes before unwrapping, then serve warm, peeling back the corn husk at the table.