feeds a crowd

chicken-verde tamales

►►►make ahead up to 6 months

Prep: 1½ hours Stand: 30 minutes Freeze: up to 6 months Cook: 45 minutes Makes: 12 servings

• 1 tablespoon vegetable oil
• ¾ cup chopped red sweet pepper (1 medium)
• ½ cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 2½ cups shredded cooked chicken
• 1 cup crumbled queso fresco or shredded Monterey Jack cheese
• ⅔ cup salsa verde (green salsa)
• 36 dried cornhusks (each about 8 inches long and 6 inches wide at narrow end)
•   Boiling water
• 1 cup lard or shortening
• 2 teaspoons baking powder
• 4 cups masa harina (corn tortilla flour)
• 1 teaspoon salt
• 2 cups chicken broth

1. For the filling, in a large skillet heat oil over medium-low heat. Add sweet pepper, onion, and garlic. Cook about 5 minutes or until vegetables are softened, stirring occasionally. Add chicken, queso fresco, and salsa verde; cook about 2 minutes or until heated through. Set aside until needed.

2. In a large bowl combine cornhusks and enough boiling water to cover. Weight down with a heavy pan lid or plate. Let stand about 30 minutes or until husks are soft and pliable. Drain well; pat dry with paper towels.

3. Meanwhile, for dough, in a large mixing bowl beat lard and baking powder with an electric mixer on medium speed about 2 minutes or until smooth. In a medium bowl stir together masa harina and salt. Alternately add masa harina mixture and broth to lard mixture, beating until dough resembles a thick, creamy paste.

4. To assemble each tamale, start about 1 inch from the narrow end of a cornhusk and spread about 2 tablespoons of the dough into a 4×3-inch rectangle, one long side of the dough is at a long edge of the husk. Spoon 1 rounded tablespoon of the filling along the center of dough. Fold long edge of husk over filling so it overlaps dough slightly. Roll husk around outside of filled dough. Tie ends with strips of cornhusk or 100-percent-cotton kitchen string. (To serve today, continue as directed in Step 6, beginning with pouring water in Dutch oven.)

5. To freeze tamales, place tamales in a resealable freezer bag or a freezer container. Seal and freeze up to 6 months.

6. To serve, do not thaw tamales. Pour enough water into the bottom of an extra-large Dutch oven to reach a depth of 1½ inches. Bring to boiling. Stand tamales upright in a steamer basket (if desired, place a cone-shape ball of foil in the center of the basket). Fill the space in the steamer basket, without packing tamales tightly. Carefully place basket in Dutch oven over boiling water. Reduce heat to medium-low. Cover and steam for 45 to 60 minutes or until dough easily pulls away from cornhusks and is spongy and cooked through.

Per serving: 413 cal., 25 g fat (9 g sat. fat), 51 mg chol., 609 mg sodium, 35 g carb., 5 g fiber, 15 g pro.