Chicken in Green Chile Filling for Tamalesfrom Rick Bayless
Yield: a generous 2-3 cups, enough for 24 tamales
2 tablespoons fresh masa or masa harina
1 16-ounce bottle tomatillo salsa
3 cups lightly packed, coarsely shredded cooked chicken (I like to use rotisserie chicken)
Salt, if necessary
Pour 1/4 cup water into a small bowl and whisk in the masa or masa harina until thoroughly blended. In a medium (3-quart) saucepan, bring the salsa to a boil over medium-high heat. Strain in the masa mixture, and whisk until the mixture thickens slightly. Remove from the heat and let the sauce cool to room temperature. Scoop the chicken into a bowl and stir in the thickened salsa. Taste and season with more salt if you wish.
Recipe from Season 6