Name: Tamal Verde de Pollo (Tamal with "Salsa Verde" and Chicken)
Yield: Makes 20 tamales
Ingredients: 20 dried corn husks; 6 ounces lard (see Cooks' note); 1 teaspoon baking soda; Pinch of salt; 1/2 pound masa harina; 1 cup chicken stock or low-sodium broth; 1 1/2 cups Salsa Verde; 2/3 pound shredded poached chicken

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Cooks' Note:

Fresh lard can be found in Mexican grocery stores and specialty food stores.

Recipe notes

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