Real Traditional Tamales

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1 kg lard
• 1 kg cornflour ( corn mexican)
• 4 chicken breasts
• 5 jalapenos
• 1/2 onion
• 8 small green tomatoes or 3 red tomatoes
• 20 corn husks, dry (if you cant find any dry youll have to get them in the market with the corn and let them dry)
• 25 g chopped parsley

Recipe

• 1 you have to beat the lard, (i use a machine), beat it until it gets soft, and fluffy.
• 2 add the flour, and keep beating it.
• 3 into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. add some water, you are making a salsa.
• 4 in another pot, put some water and the chicken, and boil them.
• 5 take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. wrap the husk so the flour mixture seals around the meat and salsa
• 6 keep doing this until the mixture is gone
• 7 steam them in an oversized pot.
• 8 in mexico we use special pots, you can use any but be sure to cook them in the vapor.
• 9 let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
• 10 when you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.