Cooking class: Mexican Tamales

Corn husk–wrapped bundles of masa (ground hominy corn dough) stuffed with savoury chicken and chili sauce is a favourite in Latin America. You'll find corn husks, peppers and masa harina in Latin American stores. In corn season, use the outer husks of 12 large corn cobs -- just skip the soaking step.

Ingredients:
5 (4 oz/125 g) bundles dried corn husks
4 dried medium-hot Mexican peppers, such as ancho or pasilla chiles
1 lb (500 g) boneless skinless chicken thighs
1 tbsp (15 mL) vegetable oil
4 cloves garlic, minced
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) tomatoes
2/3 cup (150 mL) fresh corn kernels

Dough:
3 1/4 cups (800 mL) masa harina
1 1/4 tsp (6 mL) salt
1/3 cup (75 mL) lard or butter, softened, or olive oil
2/3 cup (150 mL) chicken stock

Directions:
Click here for the step-by-step directions with images.

1. In large bowl, soak corn husks in water for 12 hours; drain and pat dry. In skillet, toast peppers over medium heat until pliable, about 3 minutes per side; let cool. Break open and discard seeds; cut off and discard stems. With rolling pin, crush peppers; set aside. Tear off 24 strips lengthwise from corn husks to use as ties.

2. Dough: Meanwhile, in bowl, mix together masa harina, salt and 2 cups (500 mL) water to make stiff dough. Place plastic wrap directly on surface; let stand for 1 hour. Using electric mixer, beat in lard; beat in stock, in 2 additions, until smooth. Set aside.

3. Meanwhile, cut chicken into 1/2-inch (1 cm) chunks. In large saucepan, heat oil over medium-high heat; brown chicken in batches. Transfer to plate. Drain fat from pan; fry onion, garlic, cumin, salt and pepper over medium heat until softened, about 3 minutes.

4. Add crushed peppers and tomatoes, breaking up with potato masher. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until most of the liquid is evaporated, about 1 hour. Add corn; let cool for 30 minutes. Overlap long edges of husks to make twelve 8-inch (20 cm) squares.

5. Spread each square with 1/3 cup (75 mL) of the dough, leaving 2-inch (5 cm) border. Spoon 1/4 cup (50 mL) of the chicken mixture over dough, leaving 1/2-inch (1 cm) border. Bring up husks around filling so edges of dough meet. Bring husk borders together; fold to one side. Tie ends with strips. (Make-ahead: Cover and refrigerate for up to 24 hours.)

6. Place steamer rack in Dutch oven; line with any leftover husks or foil. Layer tamales on rack. Pour in enough water to come just under tamales. Cover and bring to simmer over medium heat; steam, refilling to maintain level, until husks easily peel away from dough, about 1-1/4 hours. Let stand for 5 minutes before serving.

Per serving: about 281 cal, 12 g pro, 11 g total fat (3 g sat. fat), 34 g carb, 3 g fibre, 37 mg chol, 438 mg sodium. % RDI: 9% calcium, 31% iron, 15% vit A, 13% vit C, 14% folate.

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