Tamales verdes

Method

1. 1 Beat the pork fat for 12 minutes until fluffy and white, then mix in the masaka flour, baking powder, and broth.
2. 2 Test by dropping a ball of dough into water; if it floats, the dough is fluffy enough.
3. 3 Boil tomatillo with jalapeño, then blend with epazote, onion, and garlic to make a green sauce.
4. 4 Boil the chicken, then shred it and mix it with the green sauce to make a dry filling.
5. 5 Spread the flour over the softened corn husks, then add the filling and fold the two edges and the bottom to seal.
6. 6 Steam upright for 75 minutes, then let it rest for 15 minutes before opening; if you open it immediately, the batter will still be sticky and cling to the leaves.

With an appliance

• Pressure cooker 1 hr

  Replace step 6: steam under low pressure for 25 minutes, then release the pressure naturally and let it rest for 15 minutes.