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Tamales need to be steamed, so you will need some sort of steaming pot to cook them in. But some rice cookers have them or you can use a steaming basket placed in a large cooking pot.
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We're ready to assemble these tamales. Line up all your items, the masa dough, the corn husks, the tomatillo sauce, the corn husk strips, and a plate to stack.
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Place a heaping spoonful of masa dough onto a corn husk. Using a second corn husk, mash it down into a large oval shape.
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Scoop a spoonful of chicken tomatillo sauce onto the dough. Roll the dough, so that it seals together. The ends don't need to be pressed together, but you do want to shape the dough around the sauce as best as you can.
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Wrap the corn husk around the dough and tie each end with a strip of corn husk.
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Place them on top of each other in the steamer, criss-cross style. Let them steam for 1 hour.
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Now it's time to eat and enjoy