Miguel's Baja Grill Chicken Tamales

Source: Miguel's Baja Grill - Moab, Utah

Makes 12/

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.

Saut sauce in the canola oil over medium heat.

Add chicken to sauce and simmer until heated thoroughly.

Shape each dough ball into a boat shape and place on husk. Fill “boat” with mix. Pinch closed and then wrap completely in husk. Repeat for all twelve husks.

Steam for 45 minutes.