Chicken Tamales

• 20 dried cornhusks
• 4 cups shredded cooked chicken
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon ground chili powder
• 1 tablespoon ground paprika
• 1 1/2 teaspoons kosher salt
• 3 cups masa corn flour (see Cook's Note)
• 2 cups vegetable broth

1. Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours.
2. Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside.
3. Stir together the masa and 1 1/2 cups of the vegetable broth in a large bowl.
4. Mix with your hands until the dough is well blended and has a paste-like consistency.
5. If the dough feels too dry, add up to 1/2 a cup more of the vegetable broth.
6. Drain and dry the cornhusks and transfer them to a work surface.
7. Place about 3 level tablespoons of the Masa dough on the larger end of one of the soaked cornhusks.
8. Spread to create an even layer, leaving a 1-inch border.
9. Top with 2 level tablespoons of the chicken mixture.
10. Fold the long sides of the cornhusks in towards the center, overlapping slightly, to make a secure package, and tie the ends with string or butchers twine.
11. Cook the tamales in a large steamer basket set over 1 inch of boiling water, replenishing the water if necessary, until they are firm and hot to the touch, about 45 minutes.

cornhusks, chicken, freshly squeezed lemon juice, ground chili powder, ground paprika, kosher salt, masa corn flour, vegetable broth

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