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Ever wanted to make tamales but didn't know where to start? With the help of these step by step instructions, you'll be enjoying homemade tamales in no time!

Let's Get Started… 

Things You Will Need:

• 2 dozen dried corn husks
• 10 cups boiling water, for soaking

For the Chicken-&-Poblano Filling:

• 4 whole chicken legs, skin on and bone in (about 2½ pounds)
• 1 small white onion, halved
• 2 garlic cloves, smashed
• 2 tablespoons kosher salt, divided, plus more to taste
• ¼ teaspoon whole black peppercorns
• Handful cilantro sprigs
• 1 bay leaf
• 4 medium poblano peppers (about ½ pound)
• ½ cup tomatillo salsa, plus more for serving

For The Dough & Tamales:

• 3 cups masa harina
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon cayenne pepper
• ⅔ cup (5¼ ounces) lard, cut into ½-inch pieces at room temperature
• 2 cups hot chicken broth

How To Prepare:

1. Start out by preparing your husks: go ahead and soak them in boiling water for about an hour.

2. Make the chicken-and-poblano filling: Cook your chicken with onion, garlic, salt, pepper, cilantro and bay leaf. Bring everything to a boil first, and then take it down to a simmer and let it slow cook for about twenty minutes.

3. Roast the poblanos: Turn the broiler on in your oven and broil the poblanos, flipping occasionally so all sides receive an even char. Remove from oven and place into a plastic back immediately. Let them cook down enough to handle with your fingers, and then remove from the back. Using a paper towel, you should be able to remove the skin in a super easy fashion. Cut up and remove seeds at the same time.

4. Once your chicken is cooked through, go ahead and remove it from the broth and shred. Season with some salt to your desired saltiness. splash your shredded chicken with a little broth, just to keep it moist and prevent it from drying out. You're going to use some of this broth in the tamale dough, so go ahead and set it aside for later.

5. Now it's time to make the dough! Go ahead and grab a mixer, to make it easier. Combine masa harina, baking powder, salt and cayenne pepper to your mixer. Add some lard and broth for flavoring. Make sure the dough feels like play dough. It should be easy to work with: not too dry, not too moist. If this happens, add broth and masa accordingly to balance it out.

6. Make your tamales by placing your chicken filling into portions of dough, and then wrapping in your husks.

8. Now it's time to steam the tamales for about an hour.

Finished!

Note: The directions may seem daunting at first, but they really aren't that hard to make, as long as you know how to follow directions and can effectively practice patience.

Now Go Grab A Corona, A Few Limes, Salt & Enjoy!

Article Source: Tasting Table