Ingredients:
- 48 dried corn husks (approximately 8 ounces), soaked in hot water
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup chicken broth
- 4 cups masa harina (instant corn flour for tamales)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening, softened
- 3 – 3.5 cups warm chicken broth
Instructions:
- Soak corn husks in hot water until pliable. Keep submerged using a plate or weight.
- Sauté onion and garlic. Add chicken and cook until browned. Stir in tomato sauce, chili powder, cumin, oregano, cayenne (if using), salt, pepper, and chicken broth. Simmer until chicken is cooked through and easily shredded (about 20-25 minutes). Shred the chicken with two forks and set aside.
- In a large bowl, combine masa harina, baking powder, and salt. Cream the softened shortening until light and fluffy (using an electric mixer makes this easier). Gradually add the warm chicken broth, mixing until a smooth, spreadable dough forms. The dough should be the consistency of thick cake batter. A good test is to float a small ball of masa in a glass of water. If it floats, it's ready. If it sinks, continue beating.
- Lay a corn husk flat. Spread a thin layer of masa dough (about 2-3 tablespoons) onto the husk, leaving a border. Top with a spoonful of the shredded chicken filling. Fold the sides of the husk over the filling, then fold up the bottom.
- Arrange the tamales vertically in a steamer basket or insert set inside a large pot with simmering water. Ensure the water level is below the basket. Steam for 1.5-2 hours, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.
- Let the tamales rest for a few minutes before serving.