Tamales

• 5 lb. chicken (skinless and boneless)
• 1 (8 oz.) pkg. corn husks
• 2 (3 oz. each) pkg. dried chilies (hot or mild)
• 3/4 c. cooking oil
• 3 c. water
• 1/2 Tbsp. salt
• 2 Tbsp. cumin
• 1 pkg. prepared masa

1. Cover meat with cold water; bring to a boil, reduce heat and simmer until done, about 1 hour and 20 minutes.
2. While meat is cooking, remove stems and seeds from chili pods (if you want it spicy, leave some seeds in); roast lightly in 1/4 cup oil, place in blender.
3. Add water, salt and cumin; blend until smooth.
4. Shred meat and brown in 1/2 cup oil; add chili mixture and cook for 7 minutes.
5. Soak corn husks for about 15 minutes; spread masa evenly over the larger husks.
6. Fill with about a tablespoon of however much it will hold.
7. Tear 1/2 inch strips of wet husks and use to tie up rolled tamales.
8. Steam for 45 minutes.
9. Makes 2 to 3 dozen.

chicken, corn husks, dried chilies, cooking oil, water, salt, cumin, masa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846452 (may not work)