Tamales (Mexican Christmas — Posadas Tradition)

Ingredients

• 250g fresh corn masa harina, Quaker or Bob's Red Mill
• 150g unsalted lard, softened, or vegetable shortening
• 200ml chicken stock
• 4g baking powder
• 2g sea salt
• 30g fresh epazote, chopped, or dried oregano
• 300g roasted chicken, shredded
• 150g ripe tomatoes, diced
• 60ml Mexican crema, or sour cream
• 2 jalapeños, minced
• 100g Oaxaca cheese, shredded, or mozzarella di bufala
• 24 dried corn husks, soaked in warm water 30 minutes
• 1 litre chicken stock, for steaming

Method

1. 1
   Beat softened lard with electric mixer for 5 minutes until fluffy; gradually add masa harina mixed with baking powder and salt, alternating with stock, until light and spreadable (5 minutes); fold in epazote.
2. 2
   Prepare filling by combining shredded chicken, diced tomatoes, crema, jalapeños, and shredded cheese; season with salt.
3. 3
   Lay soaked corn husk on work surface; spread 30g masa down centre; add 20g filling on top; fold long sides over filling, then fold up bottom and top to create envelope.
4. 4
   Set up steamer pot with water level just below steamer basket; stand tamales upright, open-side up, in basket, nestling between corn husks.
5. 5
   Bring water to rolling boil; cover steamer basket with layer of corn husks and damp cloth; steam covered for 45 minutes until masa pulls cleanly from husk.
6. 6
   Remove from heat; rest 10 minutes covered (this allows masa to set properly).
7. 7
   Test doneness by removing one tamale and unwrapping — masa should be firm, not wet or gummy.
8. 8
   Serve hot, unwrapped, with salsa roja, salsa verde, or Mexican mole; traditionally eaten during the Posadas procession leading to Christmas Eve.