by Rick Bayless
show: Mexico - One Plate at a Time with Rick Bayless

Yield: a generous 2-3 cups, enough for 24 tamales

Ingredients
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

Directions
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

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