Tamales | Avila Family Recipes | Umami

Ingredients

• 1 lb tomatillos ((10 to 12), husked, stemmed and rinsed)
• 3 jalapenos (fresh, stemmed)
• 4 cloves garlic (peeled and roughly chopped)
• 1½ tbsp olive oil
• 2 cups chicken stock
• Salt (about 2 teaspoons)
• 4 cups chicken, coarsely chopped (cooked, roughly chopped, a roasted chicken from the supermarket works well)
• ⅔ cup cilantro (fresh, cilantro)
• 16 medium guajillo and/or ancho chiles (dried, stemmed, seeded and torn into rough pieces)
• 4 tomatillos
• 4 cloves garlic (minced)
• ½ tsp black pepper (freshly ground)
• ¼ tsp cumin (ground)
• 1½ lbs pork (boneless, shoulder or butt works well, cut into 1/2-inch cubes)
• Salt
• 2½ cups pork lard (melted, or shortening)
• 1 tsp salt
• 1½ tsp baking powder
• 7 cups of masa harina (mixed with 4 1/2 cups hot water)
• 1½ cups chicken stock
• 1 16 oz package dried corn husks