Today, we're going to make my favorite tamales of all time,
which are chicken and salsa verde tamales.
Mmmm, delicious. 
Yum!
So, typically when people make tamales in Mexico,
you know the tias and the primas and
like a lot of people get together and so that's
why it's a great idea to do a big batch of
masa and you can do different fillings, and
then you have like an assembly line.
So, we'll be your assembly line.
Perfect!
So, we're going to add enough water to be
right under the steaming layer,
and then you have the corn husks.
What I'm doing is adding a layer right here
at the bottom of the tamalera, so you're creating
the floor of the tamalera.
So, we have the tamalera ready, we're going
to set it over low heat.
So, we have cooked chicken that I cooked in
the morning and I shredded it, and then to
make the salsa verde we have our pot that
has a pound of tomatillos, and you want to
cook it 'til it's really really mushy.
Like, touch.
Oh yeah, that's like I could burst it if I
went too hard.
Exactly, and so we're going to add this in
here and then I like adding a lot of cilantro
and a very little slice of white onion.
Then we're going to puree it until smooth,
which will take like three seconds.
Ok.
That looks so good.
Pretty color.
This is going to be your filling. You have
the chicken
and you're going to pour the salsa verde right on top.
So, as you were saying, there's different
kinds of dough.
This is a cakey dough. It's very puffy. I
like it.
First of all, we're going to add three quarters
of a cup of either fresh lard
or vegetable shortening, and then I'm adding a teaspoon of cold water.
It's going to wake up the fat in there.
We're going to add a teaspoon of baking powder and then I'm just going to alternate adding
the masa or the masa harina, which you can buy at the store, with some chicken broth,
and what you want to do is put the masa right in the middle and what you want to do is you
you want to spread it, and then, add your chicken
with the salsa verde.
When you fold it, the masa is going to wrap
itself around the filling, see?
And then when you get there, you fold it like
that to one side or the other and then you
grab it from the bottom from the space you
left, and you fold it like that, and then
with your other hand you distribute.
So you lengthen it?
Yeah, so there you have a perfectly, well,
as good as it gets, tamale.
So, when you're done, this is what you do.
You stack the tamales again, standing up,
so you go like that, and then you add the
lid and then you keep your heat at a nice
medium simmer for an hour, and then you turn
it off and it's very important to give it
a little bit of time to rest.
The big moment is finally here.
Yes.
It's full of that sauce and the chicken and
it's cakey.
Thank you so much for welcoming us into your
kitchen!
Oh you guys, this was great for me!
