Chicken Tamales

I made tamales the other day using a few different authentic-looking recipes based on what we had on hand or could find in stores. I had to adjust it a few times so this might be a rough estimate but here's the recipe I used! I also split it into two days so it wouldn't take too much time!

Makes 48-60 tamales. They freeze well so feel free to store them in the freezer for up to a year. Microwave in a sandwich bag with a small opening to reheat - acts as a makeshift steamer!

Ingredients:
24 dried chilies - I chose guajillo chilies but I'm sure any kind would work. I might choose a different kind next time.
1/2 onion
1 garlic clove
2 bay leaves
Salt
Pepper
Cumin
Chili Powder
Garlic Powder
Oregano
Corn Oil
Baking Powder
900 g lard (This amount is up to your discretion. If you run out you'll make up the difference with chicken broth. But the more lard you use comparatively the better it'll taste)
1 kg/2.2 lb bag masa
1 whole chicken, about 5 lbs depending on the size of your stock pot.
4-5 dozen corn husks - about an 8 oz bag

Equipment
Steamer Pot
Stock Pot (with cover)
Large mixing bowl
Electric mixer
Blender
Saucepan
Strainer
Disposable gloves

Directions
1. Wear gloves and remove stems and most of the seeds from chile pods
2. Place chile pods, onion, garlic clove, a dash of salt and pepper, 2 bay leaves, and a dash of oregano in 9 cups of water (or enough water to cover all the ingredients. Bring to a boil, then simmer for 30 minutes.
3. Strain out the chilies and place in blender. Add 3.5 cups of water from the pot into the blender as well. Blend well.
4. In a saucepan, melt 2 tbsp of lard/crisco on medium heat. Pour the contents from the blender through a fine strainer into the saucepan. Mix in some salt, let simmer for 10 minutes, then put in the refrigerator until ready to use.
5. Place the whole chicken in the leftover ingredients in the pot. Add more water until the chicken is covered. Cover the pot. Bring to a boil, then simmer for at least 3 hours - overnight. Chicken should be falling off the bone. Save the broth.
6. Shred the chicken. Discard any fat, bones, and skin. Mix in 1 cup of the chili sauce and put in the refrigerator until you're ready to use.

-- This is where I stopped for the night! --

7. Let husks sit in boiling water for 1-2 hours, or until ready to use.
8. In a very large bowl use an electric mixer to mix 2 cups of lard with 3 tbsp of chicken broth. You can also use a stand mixer for this. When fluffy, mix in 6 cups of masa harina, 3 tsp of baking powder, 3 tbsp chili powder, 1.5 tbsp garlic powder, and 1.5 tbsp cumin. If the dough is too dry mix in 1 cup of chicken broth at a time. It should spread like peanut butter. If you run out of dough while making the tamales just make some more! Now you're ready to start putting all the tamales together!
9. Place a corn husk in front of you with the small end pointing away from you. Spread masa over the entire bottom 2/3 of the husk. It should be about 1/2 in thick.


10. Place a line of the chicken mixture in the center of the masa and drizzle some chile sauce on it. Try not to touch the sauce or chicken with your bare hands because it can really sting!


11. Roll the corn husk tightly so the masa completely surrounds the chicken mixture. Fold the small end inwards.

12. When you've rolled enough tamales to fill your steamer (open side up!), steam 1-3 hours depending on the size of your steamer and how tightly packed your tamales are inside. To check, at 1 hour pull one out and see if the masa is solid. If it's still soft in places or stuck to the corn husks put it back in and check 15 minutes later.


13. Put tamales in a freezer-safe bag, then into the freezer to eat later!
14. Enjoy!