the reserved strip. Set aside and continue making tamales until
you’ve used up all the masa, the chicken, and the corn husks.
Place the tamales in the steamer basket, cover with a lid, and
steam for 20 minutes, or until the masa mixture is cooked and set
(you should be able to see through the open end). To serve, open
the tamales and, if desired, garnish with a zigzag line of sour
cream*. Top with habanero sauce, queso fresco, cilantro, and
sliced radish, to taste.
* If you’re pressed for time, you can also use the meat from a
store-bought rotisserie chicken.* Don’t throw away the liquid; you’ve just made a very decent
chicken stock. You can refrigerate it or freeze it for a later use.
* Place sour cream in a squeeze bottle, add a splash of water, and
shake gently to thin it out slightly.