Chicken Tamales

Serving Size : 20 Preparation Time: 2 hours

20 large corn husks, dried
1 tablespoon olive oil
1 whole chicken, cut into 10 pieces
1 large onion, diced
1 large carrot, grated
1 tablespoon cumin seeds, ground
1 tablespoon coriander seeds, ground
1 teaspoon Mexican oregano
1 tablespoon chili powder
1 quart chicken stock
2 pounds masa
1/2 cup lard
1 tablespoon baking powder
1 tablespoon salt
1 tablespoon chili powder

—– Chicken Filling —–
1. Preheat a deep five quart pot on medium high heat. Place olive oil and one layer of chicken in the pan. Brown the chicken on all sides. Remove from pan and repeat with the rest of the chicken. Remove the last batch of chicken and set aside.
2. Place onions, carrots and seasonings in pan and cook until onions are soft and translucent.
3. Place chicken back in the pan along with the chicken stock. Bring to a boil, cover and place in a 350 degree oven for 90 minutes.
4. Remove from oven and pull chicken out of the pot and onto a cutting board. Remove the bones and skin from the chicken. Chop chicken into a medium dice and place back in the pan to soak in the juices until ready to assemble the tamales.

—– Tamale Dough —–
1. MIx masa, lard, baking powder, chili powder and salt together in a large bowl and knead until until everything is incorporated and dough is smooth.

—– Husks —–
1. Place husks in a large bowl and pour boiling water over them to cover. Let soak for 30 minutes to soften. Take one husk and rip thin strips lengthwise in direction of the grain to create ribbons to tie your tamales.
2. Place a 1 1/2 inch ball of masa mixture in your hand that is moistened with water. Pat the dough into a thin square about 3 inches wide and 4 inches long. Loosen the dough from your hand, but keep the dough in your palm. Place a small mound across the middle of the masa and fold dough around the chicken. Roll the stuffed masa roll in a softened corn husk and tie it together with one of your ties. One end is left open. Repeat with rest of corn husks.
3. Place tamales in a large pot with a steamer strainer in the bottom and water filled up to steamer level. Bring to a boil and steam tamales for 30-40 minutes on medium heat. Remove and serve with salsa.

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