Smoked chicken tamal

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2 1/2 lb masa
1 lb lard
2 tsp salt
1 1/2 tsp sugar
1 1/2 cup finely pureed cream of corn soup or crema de elote

Beat the lard until light and fluffy
Add the salt and sugar
Add bit by bit the masa and little by little the corn soup
Beat until smooth

Smoked chicken filling
16 green olives sliced
1 cup julienne carrot
1 cup short sliced onion, cut in 1/2 then each 1/2 cut in 1/2 then sliced
1 cup thin sliced poblano chile
2 jalapenoes en escabeche sliced
2 tsp oregano
2 cups shredded smoked chicken
2 cups shredded oaxaca cheese
1 1/2 cups chipotle sauce
1/4 cup olive oil

Put the cheese in the refrigerator and save until ready to make the tamales
Over medium high heat cook onion carrot and poblano in the olive oil until lightly browned
Add remaining ingredients and remove from the heat
Mix well
When cooled spread masa on 16 large corn husks
Divide up filling and cheese
Roll up wrap in foil and steam for 1 hour
Enjoy with a bit of sour cream and a light salad for a great lunch.