Chicken Tamales With Ranchero Sauce

• 24 dried corn husks
• 4 cups unsalted chicken stock
• 3 dried ancho chiles, stemmed and seeded
• 1 tablespoon olive oil
• 1 1/2 cups chopped white onion
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt, divided
• 8 garlic cloves, minced
• 2 chipotle chiles, canned in adobo sauce, seeded and minced
• 2 tablespoons unsalted tomato paste
• 1 1/2 teaspoons ground cumin
• 1 (15-ounce) can unsalted tomato sauce
• 1 ounce semisweet chocolate
• 4 cups shredded skinless cooked chicken breast
• 4 cups instant masa harina (such as Maseca)
• 1 1/2 teaspoons baking powder
• 1/2 cup lard
• 2 1/2 cups water, divided

1. Submerge corn husks in a large pot filled with warm water. Soak 30 minutes; drain and discard water.
2. Combine stock and ancho chiles in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles over a bowl; reserve soaking liquid.
3. Heat oil in a large skillet over medium-high heat. Add onion; cook 2 minutes, stirring occasionally. Reduce heat to medium; stir in oregano, 1 teaspoon salt, and garlic. Saute 7 minutes. Add chipotle; cook 1 minute. Stir in 2 cups reserved soaking liquid, tomato paste, cumin, and tomato sauce; cook 4 minutes or until mixture thickens slightly.
4. Place ancho chiles and onion mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return mixture to skillet over medium heat. Stir in chocolate; cook 1 minute. Remove 1 1/2 cups sauce from skillet; reserve. Add chicken to skillet. Remove from heat; cool to room temperature.
5. Combine masa harina, baking powder, and remaining 1 teaspoon kosher salt in a bowl. Cut in lard with a pastry blender or 2 knives until mixture resembles coarse meal. Add remaining 2 cups soaking liquid and 1 1/2 cups water; stir until a soft dough forms. Knead dough in bowl until smooth and pliable.
6. Tear a few corn husks lengthwise into 24 thin strips. Place 1 corn husk on a work surface, with narrow end facing you. Place about 3 heaping tablespoons masa mixture in center of husk, about 1 inch from top; press into a 4 x 3 1/2-inch rectangle. Spoon 2 1/2 tablespoons chicken mixture down center of masa rectangle. Fold sides of husk over filling; fold narrow end up to form a packet. Tie strip around tamale to secure the packet. Repeat procedure with remaining husks, dough, filling, and husk strips.
7. Poke holes in bottom of a 13 1/2 x 9 1/2-inch shallow disposable aluminum pan; cut corners from rim down to bottom to make it pliable. Fit pan into bottom of a 6-quart oval or rectangular slow cooker; pour remaining 1 cup water into pan. Line bottom of pan with a damp kitchen towel. Stand tamales in prepared pan, with open ends facing upright. Cover slow cooker (weighing down lid if necessary to keep it closed); cook on HIGH for 4 hours or until masa is set. Let tamales stand 10 minutes. Serve with remaining sauce.

corn husks, ancho chiles, olive oil, white onion, oregano, kosher salt, garlic, chiles, ground cumin, tomato sauce, chocolate, chicken breast, instant masa, baking powder, lard, water

Taken from www.myrecipes.com/recipe/chicken-tamales-ranchero-sauce (may not work)