Chicken Tamales de Salsa Verde

Directions

1. Salsa Verde
2. Husk the tomatillos. Wash all ingredients. In an 8-quart pot place the tomatillos, jalapenos, and enough water until all ingredients are covered. Boil until the tomatillos and jalapenos change color.
3. Strain and place in a blender with the cilantro (making sure all stems are used). Add salt to taste. Adjust if necessary. Chill for at least an hour before serving.

1. Tamales: Filling and Dough
2. Make the filling: In an oven-proof saucepan or skillet, heat oil and roast chicken with salt until browned. Add salsa verde. Place chicken with salsa verde in the oven for 45 minutes at 400° until meat is tender and fully braised. Remove and let cool. Separate chicken from salsa verde, and keep aside. Reserve salsa verde to add later.
3. Make the dough: Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the salsa verde until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more salsa verde as necessary to form a spongy dough.
4. Shred or break the chicken into small pieces. Spread the dough out over the corn husks to 1/4 to 1/2-inch thickness. Place about one tablespoon of the chicken filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining salsa verde over. Top with sour cream. For a creamy sauce, mix sour cream into the salsa verde.