Tamales with Chicken

Soak the corn husks in hot tap water for 2 hours.

Meanwhile, prepare the tamale dough and keep it at room temperature and prepare the chicken and reserve in a bowl.

In a small skillet, heat the vegetable oil over medium heat and cook the onion, stirring, until it starts to brown, about 4 minutes.

Mix the onion with the shredded chicken.

Stir in the salsa verde.

Set aside.

Remove the corn husks from the water.

Put on a plate and cover with a clean damp kitchen towel to keep moist.

Put 1 husk on a work surface.

Put about 2 tablespoons of dough in the center of the husk and spread into a 1⁄4-inch thick rectangle, to within 1 inch of the wide end and about 3 inches from the pointed end.

Put about 1 tablespoon of the filling in a line down the middle of the dough.

Overlap the sides of the husk over the filling.

Fold the pointed end toward the wide end and put on a plate folded side down.

Repeat with remaining husks and filling.

Put about 3 inches of water into a large metal steamer and drop in a coin.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with extra corn husks.

Arrange tamales folded ends down on the husks.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil and steam the tamales 1 hour or until the dough is firm and the husk pulls away from the dough.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Serve the tamales hot with additional green sauce, if desired.