Tamales de pollo

Method

1. 1 Soak the dried corn husks in warm water for 30 minutes to soften them and make them easier to wrap.
2. 2 Boil chicken breasts with onions and garlic for 25 minutes, then remove, shred, and reserve the broth.
3. 3 Soak dried chilies for 20 minutes, then blend them with tomatoes, garlic, and a little chicken broth to make a sauce. Simmer for 10 minutes, then mix with shredded chicken.
4. 4 Beat the pork fat until fluffy and white, then gradually mix in the masang flour and warm chicken broth until the dough is smooth and pliable. Drop a ball of dough into the water and it should float; this indicates it's ready.
5. 5 Spread flour on the corn husk, place the chicken filling in the middle, fold the edges and fold the tail in to seal.
6. 6 Arrange the cakes upright in a steamer and steam for 1 hour and 15 minutes, or until the dough separates from the corn husk, indicating they are cooked through.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 6: arrange the cakes upright on a rack, steam under low pressure for 35 minutes, then release pressure naturally for 10 minutes; steps 1–5 remain unchanged to ensure the masaka dough and filling reach the correct moisture level.