Food & Cooking Recipes Appetizers Chicken Tamales with Salsa Roja Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Yield: 12 tamales Making tamales is labor-intensive, but that's what it's about: The love you put into it really comes out in the tastiness of the end result. Ingredients 15 dried corn husks, divided 1 pound boneless, skinless chicken breasts (or thighs) 8 ounces homemade or store-bought chicken broth Assembly 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper Salsa Roja, for serving Tamale Dough 2 ½ cups masa harina 8 ounces lard or unsalted butter, at room temperature 2 ½ teaspoons coarse salt 3 cups fresh corn kernels or frozen corn, thawed and thoroughly drained, divided ½ cup plus 2 tablespoons warm chicken broth or water Directions Put 12 corn husks in a large bowl, cover with hot water, and weight down with a plate to keep them submerged. Soak until soft and pliable, about 2 hours; drain. Simmer chicken in broth 12 to 15 minutes. When cool enough to handle, shred into small pieces. Dough:Combine masa harina, lard, and salt in a food processor and pulse until the consistency of coarse cornmeal. Transfer to a large bowl. Add 2 cups corn to processor and puree; transfer to bowl with masa mixture. Stir in remaining cup corn and warm broth. Knead mixture with your hands until a dough forms. Cover with a damp towel until ready to use. Tear remaining 3 corn husks into 24 thin strips. Season chicken with salt and pepper. Place 1 soaked corn husk on your flattened palm. Pinch off 1/3 cup dough with your other hand and press it into center of husk to form a 4-by-3-inch rectangle. Press 1/4 cup chicken into center of dough. Close your palm so sides of husk cover filling, and place on a work surface with a long side of the husk facing you. Roll up husk into a tight log, fold over the wider end of the husk, and tie with a strip of corn husk. Twist thinner end of husk and tie with another corn-husk strip. Repeat process to form remaining 11 tamales. Insert a steamer basket inside a large pot filled with 1 inch of water and bring to a boil. Place tamales in basket, cover, and steam 1 hour, checking pot occasionally and adding hot water as needed to prevent scorching. Serve tamales with salsa. Rate it Print