Chicken Tamales

• 24 dried corn husks
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1 medium onion, quartered
• 2 teaspoons salt
• 1 garlic clove, crushed
• 3 quarts water
• 1 cup shortening
• 3 cups masa harina
• 6 tablespoons canola oil
• 6 tablespoons all-purpose flour
• 3/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• Hot water

1. Cover corn husks with cold water; soak until softened, at least 2 hours.
2. Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock.
3. For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes.
4. For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
5. Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure.
6. Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

corn husks, chicken, onion, salt, garlic, water, shortening, masa harina, canola oil, allpurpose, chili powder, salt, garlic, pepper, olives, water

Taken from www.tasteofhome.com/recipes/chicken-tamales/ (may not work)