Authentic Chicken Tamales with Masa Dough

Instructions

1. 1

   Soak the corn husks in cold water for at least 2 hours until softened.

2. 2

   In a large pot, combine the chicken, onion, salt, and garlic with 3 quarts of water. Bring to a boil, then reduce heat and simmer until the chicken is tender, about 45-60 minutes. Remove the chicken from the broth, let cool, then shred the meat and discard the bones and skin. Strain the cooking liquid and reserve 6 cups.

3. 3

   To make the dough, beat the shortening until light and fluffy, about 1 minute. Gradually beat in the masa harina, alternating with small amounts of the reserved chicken broth, using no more than 2 cups of broth. Test the dough by dropping a small amount into a cup of cold water - it should float.

4. 4

   For the filling, heat the oil in a Dutch oven and stir in the flour. Cook and stir over medium heat until lightly browned, about 7-9 minutes. Stir in the chili powder, salt, garlic powder, and black pepper. Add the shredded chicken and the remaining chicken broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 45 minutes.

5. 5

   Drain and pat dry the corn husks. Tear 4 husks into 20 strips to use for tying the tamales. Spread 3 tablespoons of the dough onto the wide end of each remaining husk, leaving a 1/2-inch border. Top with 2 tablespoons of the chicken filling and 2 teaspoons of the sliced olives. Fold the long sides of the husk over the filling, overlapping slightly. Fold the narrow end over and tie with a husk strip to secure.

6. 6

   Place the tamales upright in a large steamer basket set over simmering water. Steam, covered, adding more hot water as needed, until the dough pulls away from the husk, about 45 minutes.