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Masa Dough:
5 cups masa harina
1 tablespoon plus 1 teaspoon baking powder
2½ teaspoons kosher salt
3¾ cups water
1¼ cups vegetable oil
1. Arrange the poblano peppers in a single layer on the baking pan. Put the
pan in the oven with the rack in the middle rack position. Set to Bake Steam
at 425°F. Cook for 30 minutes until charred, flipping the peppers halfway
through cooking. Remove peppers to a bowl and cover tightly with plastic
wrap.
2. Once cool enough to handle, peel, seed, and roughly chop the peppers. Set
aside.
3. In a medium pot, heat the oil over medium-high heat. Add the onion,
jalapeño, and garlic and sauté until softened and lightly golden. Whisk in the
flour and cook for 1 to 2 minutes. Whisk in the water or broth and bring to
a boil. Reduce heat to medium and add the chicken, poblano peppers and
canned chiles. Simmer for about 30 to 45 minutes until filling is thickened
and still moist but not soupy.
4. While the filling is cooking, put husks in a large bowl and pour over enough
boiling water to cover. Use an inverted plate or heavy lid to keep the husks
submerged for at least 1 hour.
5. Remove chile from heat and allow to cool slightly. (It will thicken slightly as it
sits.)
6. Prepare the masa dough. In a large bowl, stir together the masa, baking
powder, and salt. Slowly add the water, using a wooden spoon or a clean
hand to incorporate the liquid well. Add the vegetable oil last and mix
thoroughly until a dough is formed. Refrigerate until ready to use.
7. Assemble the tamales. Working with one husk at a time, remove from water
and shake off any excess. Lay the husk flat on a work surface with the
larger end facing you. Spread about ¼ cup of masa dough onto the husk,
covering
2
⁄3
of the husk toward the wider end.
8. Put about 2 to 4 tablespoons of filling on top of the masa, depending on the
size of the husk. Fold the sides of the husk in over the filling and the husk’s
narrow end underneath the tamale to secure closed. Repeat until all tamales
have been filled.
9. Arrange the tamales on the baking pan, with the open ends upward,
stacking against each other in a slightly slanted position. Put in the oven
with the rack in the lower rack position and set the oven to Steam at 210°F
for 2 hours. The masa should be set and the husk should peel easily away
from it.
10. Serve immediately.
*To prepare the chicken in the oven, coat raw chicken legs with ½ teaspoon
each salt and pepper and put in the baking pan with the rack in the middle
rack position. Set to Bake Steam at 325°F for 60 minutes. Remove, cool,
and shred the meat.
Nutritional information per tamale:
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