Tamales - chicken

Method

• Sort corn husks, setting aside any torn ones.
• Soak intact husks in warm water for atleast 1 hour or until softened and easy to fold.
• Beat 2/3 cup lard in a large mixer bowl until creamy.
• Combine mass harina and salt in a medium bowl.
• Alternately, add mass harina mixture and broth to lard, mixing well after each addition.
• Gradually, add melted lard and mix until you get the consistency of thick cake batter.
• Spread 1/4 cup masa to form a square in the centre of one husk.
• Place about 1/4 cup meat filling in the center of a masa square.
• Fold right then left edge of husk over masa.
• Fold up bottom edge.
• Repeat with rest of the ingredients.
• Place vegetable steamer in pot with lid; add water just below steamer.
• Arrange tamales upright in steamer rack.
• Cover top of tamales with reserved dry husks and a damp towel.
• Bring to a boil.
• Reduce heat to low.
• Steam, adding water as needed for 2-2 1/2 hours or until masa pulls away from husks.