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Ingredients

• One 3 to 4 pound [1.4 to 1.8 kg] whole chicken
• 1 onion, thickly sliced
• 2 garlic cloves, bruised
• 2 whole cloves
• 1 carrot, sliced
• 1 celery rib, sliced
• 1 bay leaf
• 2 to 3 tablespoons [30 to 45 mL] cilantro stems
• 1½ pounds [675 g] tomatillos, husked and rinsed
• 4 scallions, trimmed
• 3 large garlic cloves
• 2 to 3 serrano chiles, stems removed
• ½ cup [120 mL] rich chicken stock
• 1 tablespoon [15 mL] lime juice
• ½ cup [120 mL] cilantro, rinsed, chopped
• Salt to taste
• Pinch of sugar to taste (optional)
• 3 ears fresh corn, shucked, cut into kernels
• 4 ounces [110 g] Monterey jack cheese, shredded
• ¼ cup [60 mL] masa harina
• 4 ounces [110 g] lard, at room temperature
• 2 ounces [55 g] butter, at room temperature
• 2 garlic cloves, very finely minced
• 1 tablespoon [15 mL] sugar
• 1 tablespoon [15 mL] cream, or more if needed
• Salt to taste
• 24 dry corn husks, soaked in warm water 5 minutes
• ¾ cup [180 mL] Monterey Jack cheese, shredded
• ¾ cup [180 mL] scallions, thinly sliced
• Sour cream
• Black olives
• Avocado slices

Description

Green Corn Isn't Really Green; The Expression Simply Means That The Corn Is Ripe And Fresh, Not Dried Like What Is Used For Masa And In Cornmeal. The Tamales Can Be Stuffed With Any Filling Desired, But Are Traditionally Filled With A Few Strips Of G

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