Chicken Tamales

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Ingredients

2 large ears of corn, husks carefully removed and kept whole, silk discarded

2 cups (about 11 ounces) precooked cornmeal (See Note)

1 teaspoon salt

5 tablespoons unsalted butter, softened

One cup of diced cooked chicken

1 teaspoon hot pepper sauce

A few tablespoons of roast chicken pan drippings (optional)

Tomatillo Sauce

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