Antojitos, Main Course
1 hr 30 mins
(FOR THE 2 CUPS OF SALSA) – Place the tomatillos, peppers, and garlic in a saucepan. Cover with water and cook over medium heat for about 13-15 minutes, until they are cooked.
– Let them cool and then drain them and place in your blender along with the chopped cilantro. Process until you have a smooth sauce. Set aside.
(PREPARING THE DOUGH WITH MASA-HARINA) – Tamal de cazuela - Tamal casserole
– Place the lard in a large bowl and beat with the help of a mixer until the lard changes color, from light golden to white. You will also see some small bubbles forming on the lard.
– Add the corn masa-harina little by little and keep beating.
– Pour the warm chicken broth in intervals while you keep beating the dough. Taste to check if the dough needs salt and add some if needed. The amount of salt needed will depend on how salty the chicken broth was. Keep beating until the dough texture is creamy, then set aside. The process to prepare the dough will take about 15-20 minutes.
(SEASONING THE CHICKEN) – Place the shredded chicken in a medium-size bowl and season with the onion powder, garlic powder, salt, and pepper.
– PREHEAT THE OVEN AT 350F DEGREES
(PREPARING THE BANANA LEAVES AND THE CLAY POT) – Clean the banana leaves by placing them under running water, then wipe them dry with a paper towel.
– Steam the banana leaves by passing them over the flame of your gas stove or electric stove. This step will help to make the leaves more pliable and easy to handle.
– With the help of a pastry brush or with your fingers, grease the inside of the clay pot. Cover the clay pot with the banana leaves; they will hang outside the clay pot like flaps, and that’s ok because we’ll use these parts to cover the tamal. Make sure you grease the banana leaves, but just the part that will be in contact with the dough.