Chicken Tamales: A Flavor Fiesta! My Go-To Recipe

Instructions:

1. Soak corn husks in hot water for at least 1 hour until softened and pliable. Drain well.
2. Heat oil in a large skillet or Dutch oven over medium heat. Brown chicken thighs on both sides.
3. Add onion and garlic and cook until softened.
4. Stir in diced tomatoes, chipotle peppers, cumin, chili powder, oregano, salt, and pepper.
5. Pour in chicken broth, bring to a simmer, cover, and cook until chicken is cooked through and easily shreds (about 20-25 minutes).
6. Remove chicken from pot and shred with two forks. Return shredded chicken to the sauce, mix well, and simmer for another 10 minutes. Set aside to cool slightly.
7. In a large bowl, whisk together masa harina, baking powder, and salt.
8. In a separate bowl (or using a stand mixer), beat softened shortening until light and fluffy.
9. Gradually add the masa harina mixture to the shortening, alternating with warm chicken broth, until a soft, slightly wet dough forms. The dough should spread easily but hold its shape.
10. Spread about 2-3 tablespoons of masa dough onto the smooth side of a corn husk, leaving a border at the edges.
11. Top with about 2-3 tablespoons of chicken filling.
12. Fold the sides of the corn husk over the filling, and then fold up the bottom. Secure with a strip of corn husk if needed.
13. Place the tamales upright in a steamer basket inside a large pot with boiling water, ensuring the water level is below the basket.
14. Cover tightly and steam for 1 hour 30 minutes, or until the masa is firm and easily pulls away from the husk. Check the water level periodically and add more as needed.
15. Let tamales rest for 10 minutes before serving.