Tamales

Method

Soak corn husks in warm water for 30 minutes until pliable. Beat the shortening until fluffy, then gradually mix in masa harina, stock, baking powder and salt to form a light dough. Combine shredded chicken with warmed chilli sauce, sautéed onion and garlic. Spread approximately 2 tablespoons of masa mixture onto each corn husk, add a spoonful of chicken filling in the centre, then fold the husk to enclose. Stand tamales upright in a steamer pot with water beneath, cover with extra husks, and steam for 45-50 minutes until masa pulls away easily from the husk. Allow to rest for 5 minutes before serving with fresh coriander and extra chilli sauce.