Chicken and Poblano Tamales with Cilantro Crema

Instructions

1. Place corn husks in a large stock pot. Add enough water to cover completely. Bring to a boil over high heat. Remove pan from heat and set a heavy bowl or plate on top to keep husks submerged.
2. Combine 2 cups of hot water with bouillon in a large bowl. Stir until bouillon is completely dissolved.
3. Add corn masa mix to bouillon mixture and mix together with a fork to form a wet but not runny dough. Set aside.
4. In a large bowl, add shortening, baking powder, and 1 teaspoon of salt. Using a mixer, beat on medium-high speed for 1 minute or until light and fluffy. Turn speed to medium and continue to beat while slowly adding bouillon-corn masa mixture. Beat for 5 to 7 minutes until light and spongy. Masa is ready when ½ teaspoon of dough floats briefly in cold water. Refrigerate.
5. Mix chicken, ½ cup media crema, and peppers in a large bowl.
6. Fill tamale steamer with 2 to 3 inches of water. Place a layer of corn husks in bottom of steamer basket then stand tamales open-end up in the basket. Use extra corn husks to keep tamales in place and to cover them when basket is full.
7. Bring to a boil and cover with a tight-fitting lid. Reduce heat to medium and cook for 1 ½ to 2 hours, adding water periodically so tamales don’t burn. Tamales are ready when masa doesn't stick to corn husk when unrolled. Let stand for 10 minutes before serving.
8. Sponsored By: Nestlé El MEJOR NIDO