1 hr 40 mins
– Place the corn husk in a large pot and cover with enough hot water to cover them. Place a metal lid or heatproof dish on top of husks to keep them submerged. Soak for about 45 minutes. Remove, drain and set aside. This step will soften the husks and make them pliable-easy to fold.
– In a large bowl mix filling ingredients, shredded chicken, carrots, peas, potatoes, salsa and garlic clove. Season with salt and pepper. Mixture has to be cool when assembling the tamales. Set aside while preparing the Masa Harina Dough.
– In large bowl, beat the lard by hand or with an electric mixer until it is light. Add salt and the masa harina and gradually the stock until dough is very light. If your dough looks dry add more broth or water. Continue to beat until dough is well combined, light and smooth. To make sure your dough is light enough place a small amount in a glass with water. It will float when it’s ready.
– Preparing the steamer. Usually tamales are steamed in a large pot designed for this purpose, if you have one add boiling water up to the marking sign. If you do not have one of this pot, use a steamer basket, metal colander o a metal lid place it inside a pot, cover with corn husks and add boiling water, just enough to steam the tamales.
To assemble the tamales. Place a small amount of the dough in the center of a corn husk. Using the back of a spoon spread the dough and top it with 1 ½ tablespoon of the meat filling. Fold the sides of the husks. Bend bottom toward the center.