International » Chicken Tamales w/ Tomatillo Sauce
Epigmenio Guzman and chef Adolfo Alvarado of Tu Y Yo Mexican Cuisine Restaurant walk you through the process of making tamales. Starting with masa, a flour ground from hominy that has been soaked and cooked in limewater, the masa is mixed with chicken stock and lard. Don't be put off by the use of lard, as it yields the most succulent texture for the dough! The dough is spread on banana leaves, then topped with chicken and a tomatillo sauce. Serve this dramatic little package to guests to slice open and reveal an aromatic, steaming entreé.