Source: Chef Tony Baker, Montrio Bistro, Monterey CA

Serves: 24

Ingredients

CHILE SAUCE:
8 roma tomatos
4 morita or chipotle chiles
2 cloves peeled garlic
1 quart vegetable stock
1 pound dough masa (see recipe below)
24 dried corn husks
12 ounces of boneless, skinless chicken breasts
6 cooked, diced large Artichoke Hearts
(See Video: How to Cook Artichokes for a variety of cooking methods)

MASA DOUGH:
2 1/2 cups casa harina
1 cup lard
1 3/4 cups chicken stock
2 teaspoons California Chile Powder
1 teaspoon Kosher salt

Directions

CHILE SAUCE:
Boil the tomatoes, chiles, garlic cloves and vegetable stock together, and simmer for 20 minutes. Place in blender and puree until smooth. Set aside.

THE MASA:
Several options exist, from making your own with masa harina (corn flour), lard and stock to visiting a good Mexican market and purchasing fresh masa made with lard. A simple home version can also be made by using an “Instant Corn Masa.” The fresh masa is worth the effort if you have the time.

MASA METHOD:
In a mixer, whip the lard until fluffy. Beat in the rest of the ingredients until mixture is light.

ASSEMBLY:
Lay out 24 corn husks. Spoon on the masa, dividing the masa between all 24 husks evenly; spread out.

Toss the diced chicken and Artichokes with the chile sauce and spoon on the masa mixture. Fold the husks to form the tamale. Place into a steamer with the open end up; steam for 45 minutes. Serve immediately.