6 cups masa flour
6 cups chicken broth
1 cup corn oil
2 teaspoons salt
1 teaspoon baking powder
2 large chickens (you can use store-bought rotisserie chickens)
2 ½ (12 ounce) jars green salsa or tomatillo sauce 25 to 30 corn husks
1. Soak the corn husks in warm water until they’re soft.
2. Using a mixer, blend the masa flour, corn oil, salt, baking powder, and the chicken broth to obtain a consistent mixture without lumps.
3. Shred the chicken and marinate in the green salsa or tomatillo sauce.
4. Spread the flour mixture evenly over corn husks, then spread a spoonful of the chicken on top of the flour (masa).
5. Fold sides of the corn husk to center over the masa so that they overlap. Fold the empty part of the husk under to make a seamed package.
6. Place the tamales in a steamer and cook for 35 to 40 minutes, checking every 20 minutes. When the tamale separates easily from the corn husk, it is ready.