Miguel's Baja Grill Chicken Tamales
Source: Miguel's Baja Grill - Moab, Utah
1/2 kilogram (approximately 1 pound) corn flour
250 grams (approximately 9 ounces) lard
3 grams (approximately 1 teaspoon) salt
50 grams (approximately 2 ounces) cooked, shredded chicken
3 grams (approximately 1 teaspoon) granulated sugar
1 liter (approximately 1 quart) warm water
300 grams (approximately 11 ounces) tomatoes
2 cloves garlic
50 grams (approximately 2 ounces) onion
3 chile serranos
30 milliliters (approximately 1/2 cup) canola oil
12 corn husks
Soak the corn husks in room temperature water for 45 minutes. Pat dry.
Stir together flour, sugar, and salt. Slowly add to the warm water. Hand mix until dough becomes stiff. Divide dough into 12 balls.
In blender, blend tomatoes, garlic, onions and chiles.
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