Directions

• Start by poaching the chicken breast in a pot filled with salted water for a good 40 minutes at a light boil. After the chicken is cooked, removed from broth onto plate and let cool.
• Once chicken has cooled, shred all of the meat and set aside.
• In a pot, heat 3 tablespoons of oil to medium heat. Add the onions, carrots, pickled jalapeños and garlic. Sauté for 5 minutes. Add the blended tomato sauce, spices, potatoes and chicken. Wait for it to come to a boil, reduce heat, then taste for salt. Add about 1/3 cup of reserved stock. Let it cook down and reduce for a good 30 to 35 minutes. Remove from heat and let it cool.
• To the bowl of the stand mixer whip the lard at medium speed for 3-5 minutes. Add the baking powder and salt. Mix for 30 seconds. Gradually mix in the masa harina. Then you will gradually mix in the broth. Taste the masa for salt as you mix. Mix for 8-10 minutes. This is where you will add volume to your masa. It does require a bit of mixing to achieve a lighter, fluffier masa. If masa is too thick, add a little more chicken broth. Taste the masa for salt. Keep masa covered with plastic wrap until ready to use. No stand mixer, mix all the ingredients by hand in the same order.
• Prepare your tamale station. Soak the corn husk in extra hot water for a good 40 to 60 minutes. The longer they soak, the better.  Place a heavy dish or pot to keep them submerged in water.
• Take a few of the husks, shake off excess water. Tear the husk so they are only about 4 inches wide. Place the corn husk lengthwise in the palm of your hand with wide side closest to you. Spread about 2 to 3 tablespoons of masa all over the bottom half of husk. Place 2 tablespoons of filling down the center of masa. Fold one side in, then the other so they are slightly overlapping. Fold the top flap down and lay the tamale seam-side down
• Depending on how big you prepare your tamales, the quantity will vary. I typically make 24 tamales with this masa recipe.
• Prepare large steamer pot and fill with water, at least 2 to 3 inches deep. Place tamales open side up around the edges of pot.  Cover tamales with extra corn husk. Cover tightly and turn heat to high to get a quick boil going. Once it begins to steam rapidly, reduce heat to medium. Set timer for 45 minutes. If you have a 12 quart or larger steamer pot, the water should last up to 90 minutes. No need to add more.
• If adding more water, keep a tea kettle or saucepan with warm water on a separate burner. After 45 minutes, remove lid from pot and pour in 1 cup of hot water to one side of the pot, careful not to wet the tops of the tamales.
• Cover and continue steaming for another 35 minutes. Check one tamal after 1 hour. Place on a plate and let cool for 5 minutes. If the husk peels away easily, they are done. Remove from heat and let tamales sit for 30 minutes minutes before serving. They will firm up as they cool.