In celebration of Cinco De Mayo, I decided to make tamales. In Denver, there are many authentic Mexican restaurants serving delicious tamales. However, traditional recipes usually call for lard, oil and fatty meats such as beef or pork. As usual, I thought of lighter alternatives and substituted olive oil instead of lard, and chicken instead of pork. They turned out tasting wonderful!
Because tamales are a time consuming dish to make, I recommend making the filling and soaking the corn husks one day ahead. In order to obtain a tender shredded chicken, four hours of cooking in a slow cooker is recommended.