Chicken, Chili and Cheese Tamales

Tamales Rojos de Pollo con Queso
Makes 12-14 tamales; serves 6-7

Preparation Time: 3 hours 35 minutes

FILLING
4 chicken breast halves
2 cups (16 fl oz/500 ml) chicken stock, or as needed
4 fresh poblano chili peppers, roasted, peeled and seeded, then cut lengthwise into strips 2           inches (5 cm) wide
1/2 cup (4 fl oz/125 ml) green salsa
Salt and freshly ground black pepper
1/2 lb (250 g) panela, Manchego or Monterey Jack cheese, cut into thin strips 1/4 inch (6 mm)            thick and 2 inches (5cm) long

TAMALE DOUGH
4 fresh poblano chili peppers, roasted, peeled and seeded
1/2 cup (4 fl oz/125 ml) green salsa
1 cup (8 fl oz/250 ml) chicken stock, reserved from making filling
1 teaspoon baking soda (bicarbonate of soda)
2 1/2 teaspoons salt
1 1/2 lb (750 g) prepared masa dough, chilled
1/2 cup (4 oz/125 g) lard or vegetable shortening, chilled
1 package (8 oz/250 g) dried corn husks, soaked in hot water for at least 2 hours
Green salsa and crema or sour cream

To make the filling, place the chicken breasts in a saucepan and add stock to cover. Bring to a boil, reduce the heat to low and simmer, uncovered, until tender and opaque throughout, about 15 minutes. Using a slotted spoon, transfer the chicken to a plate to cool; reserve the stock for the tamale dough. Remove the meat from the chicken bones, discard the skin and, using your fingers, shred the meat into strips 2 inches (5 cm) long. Place in a bowl and add the chili strips, salsa and salt and black pepper to taste. Toss to mix and set aside with the cheese strips.

To make the dough, in a blender, combine 2 of the chilies, the salsa, reserved chicken stock, baking soda and salt. Blend until smooth. Set aside. Place the masa dough in a bowl and, using an electric mixer set on medium speed, beat until light in texture, about 5 minutes. Slowly add the chicken stock mixture, beating until combined. Increase the speed to high and add the lard or
shortening, 1 tablespoon at a time. Continue beating until light and fluffy, about 15 minutes total.

To make the tamales, drain the corn husks and pat dry. Spread 1 large or slightly overlap 2 small softened husks on a work surface, with the narrow end(s) pointing away from you. Leaving about 3 inches (7.5 cm) uncovered at the top and 1 1/2 inches (4 cm) uncovered at the bottom, spread about 2 1/2 tablespoons of the masa mixture over the center area of the husk(s). Place a spoonful of the chicken mixture on the masa and place 2 or 3 cheese strips on top. Fold one long side of the husk covered with masa over the chicken and cheese to enclose the filling completely in masa and then fold the opposite long side back over the center. Fold the top down and the bottom up, overlapping the ends. Tie a long shred of a corn husk around the center to secure the ends. Wrap in aluminum foil. Repeat with the remaining ingredients.

Line a large steamer rack with the remaining corn husks and arrange the wrapped tamales on it. Place the rack over (not touching) simmering water in a pan. Cover and steam until the husks pull away from the masa without sticking, about 1 1/4 hours, adding boiling water to the pan as needed to maintain the original level.

To serve, remove the foil and place 2 tamales on each plate. Serve the salsa and the crema or sour cream in bowls on the side. Let guests unwrap the husks.

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