INGREDIENTS

INSTRUCTIONS

PREPARE CORNHUSKS: Simmer the shusks in water to cover for 10 minutes,
weighting them with a place to keep them submerged. Let them stand  for
a couple of hours until husks are pliable.  TO MAKE THE DOUGH: Beat the
lard in a mixer until very light, for  about a minute.  Add 1/2 pound
(1 cup) fresh masa to lard. Beat until  well blended. continue beating,
adding alternately the remaining 1/2  pound masa and the poulty broth,
adding only enough broth to give  consistency of medium thick cake
batter. Then sprinkle in the baking  power and salt. Beat 1 minute
more.  TO MAKE THE SALSA: Husk and wash the tomatillos. Put the
tomatillos  and 3 Serrano chiles and some salt in a pot of water and
boil them  until tender, about 10-15 minutes. The drain them and put
them in the  bowl of a food processor. Add the coriander, onion, and
garlic.  Process until smooth.  Heat 1 tablespoon lard in a medium
large skillet over medium high  heat. When the lard is hot enough to
make a drop of the tormatillo  puree sizzle, pour it all in at once.
Stir the sauce constantly for  45 minutes until it gets darker and
thicker...thick enough to coat a  spoon. Add the chopped tormatillos
and cilantro.  Season with salt.  Mix the shredded chicken with 1/2 cup
cooked tomatillo sauce.  TO FORM THE TAMALES: Remove husks from water
when they have softened.  Pat husks dry.  Tear extra shusks into 1/4
inch wide, 7 inch long  strips one for each tamale. Take one that is at
least 6 inches across  on wider end 6-7 inches long. Lay out this
cornhusk with tapering end  toward you. Spread a couple of tablespoons
of dough mixture into a  square, leaving at least a 1 1/2 inch border
on side toward you and  3/4 inch boder along other sides. Pick up two
long sides of cornhusk  and bring them together, overlapping one over
the other. Fold up the  bottom section of husk tightly right up to the
filling line.  Leave  top open.  Secure it in place by loosely tying
one of strips of husk  around tamale.  Repeat with remaining husks and
dough mixture.  Stand tamales on the folded bottom in prepared steamer,
being sure  they are not packed too closely in steamer they need to
expand.  Cover with layer of leftover husks.  Cover with led and steam
for 1  hour.  Chick carefully that all the water doesn't boil away,
adding  boiling water when necessary.  Serve with additional salsa on
the side.  Yield: 4-6 servings Recipe By     : Tvfn - Taste - Show #
4906  Posted to MC-Recipe Digest V1 #275  Date: Sun, 3 Nov 1996
12:06:52 -0500  From: Doc1946@aol.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 755
Calories From Fat: 335
Total Fat: 37.6g
Cholesterol: 17.7mg
Sodium: 739.1mg
Potassium: 711.5mg
Carbohydrates: 95.5g
Fiber: 9.8g
Sugar: 5.4g
Protein: 13.5g