1 bag of cornhusks about a pound and a half of masa preparada 1 pound of chicken breast shredded About 10 Serano Peppers About 15 tomatillos husked Chicken Flavor Builion 1/4 onion
Step 1: Boil the chicken in one pot and the tomatillos and peppers in a different pot. Soak the cornhusks in in hot water. Boil for about 40 minutes. Step 2: Go to a work station spread out seran wrap or any plastic wrap to make it easier to clean up later. Step 3: Knead the masa(dough). Add salt to the dough. Taste the masa and add more salt if needed. Step 4: Shred the chicken and put it aside. Step 5: Blend the tomatillos, peppers, onion, and add a teaspoon of chicken bouillion. Put it all aside. Step 6: Clean the cornhusks with a clean towel. Then with a spoon spread the dough, add chicken, add salsa, and fold the corn husk. Stack them on a plate. Step 7: Stand tamales up in a steamer basket with the open end up. You can put pieces of foil around the bottom of the tamale to help keep it upright. Step 8: Steam the tamales until the dough is firm and separates from the husk easily. This process will take about 45 minutes to an hour. Step 9: Let the tamales cool down for about 10-15 minutes. They should be ready to eat by then.