Secrets of the Best Chefs

1 white onion, chopped

Kosher salt

1 or 2 habaneros, chopped (depending on how spicy you like

it)

FOR THE TAMALES

4 cups fresh corn masa, ground for tamales

¾ cup duck fat or pork fat

2 tablespoons baking powder

A few pinches of kosher salt

FOR THE GARNISH

Sour cream (optional)

Habanero sauce (see Resources; optional)

Queso fresco (optional)

Cilantro leaves (optional)

1 radish, sliced thin (optional)

The night before you want to make this, place the corn husks in a

lidded container and cover with hot water. Allow to soak overnight

at room temperature.

To prepare the chicken, place the chicken thighs in a wide pot

or Dutch oven with the onions, bay leaf, and salt and cover with

cold water by 1 inch. Bring to a simmer, half-cover, and cook for 1

hour, or until the chicken comes apart easily with a fork. Remove

the chicken to a plate, and when it’s cool enough to handle, shred