Dumplings and filled pastries
A traditional Mexican dish made by wrapping a spiced chicken filling in corn dough and steaming it in corn husks. The long steaming time allows the dough and filling to meld and become tender.
Soak the corn husks in warm water for at least 2 hours, until softened.
Cook the chicken, tomato, onion, bell pepper, and spices in a skillet.
Mix the masa harina with chicken stock, cooking oil, baking powder, and salt to form a thick dough.
Spread some dough over each husk, place a portion of filling in the center, and wrap tightly.
Arrange the tamales upright in a steamer and cook for 75 minutes.
Soak the corn husks in warm water for at least 2 hours before using them to soften them; stiff husks can tear when wrapped. Check the water level in the steamer and add hot water if it gets low. Allergens: contains corn.
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