Chicken and Red Chili Tamales

Instructions

1. To prepare the filling, combine the chicken, the whole onion, 1 of the garlic cloves, 1/2 teaspoon of the salt and enough water to barely cover the chicken in a saucepan
2. Bring to a boil
3. Reduce the heat and simmer, covered, until the chicken is cooked through, 15 to 20 minutes
4. Discard the onion
5. With a slotted spoon, transfer the chicken to a plate
6. Reserve the broth and set aside
7. When the chicken is cool enough to handle, thinly slice or shred
8. Moisten chicken with a little of the reserved broth and set aside
9. Heat a large nonstick saucepan over medium-high heat
10. Swirl in the oil, then add the chopped onion
11. Cook, stirring frequently, until golden brown, about 10 minutes
12. Add the remaining garlic cloves and the chile
13. Cook until the garlic is golden and the chile is toasted, about 3 minutes
14. Add the water, tomato, raisins, almonds, cinnamon, cloves and 1/4 teaspoon of the salt
15. Bring to a boil
16. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 15 minutes
17. Discard the cloves
18. Puree the mixture in batches in a food processor or blender
19. Return to the saucepan and add the chicken
20. Simmer over medium heat until the sauce thickens, about 5 minutes
21. Combine the corn husks and enough hot water to cover in a large bowl
22. Soak, turning occasionally, until pliable, about 30 minutes
23. Meanwhile, to prepare the masa dough, with an electric mixer at medium speed, beat the Masa Harina, shortening and the remaining 1/4 teaspoon salt until mixture comes together
24. Add three-quarters of the reserved broth
25. Beat on low speed until light and spongy, about 5 minutes
26. Cover and refrigerate the dough about 20 minutes
27. Drain and rinse the corn husks; keep covered with a damp towel
28. Cut 2 or 3 of the husks lengthwise into sixteen (1/4-inch wide) strips, set aside
29. Flatten a corn husk on a work surface
30. Spread 2 Tbs. dough over the husk, leaving a 1-inch margin on all sides
31. Spoon 1 1/2 Tbs. filling on top of the dough
32. Roll up lengthwise into a cylinder, secure each end by tying with a strip of husk
33. Repeat with the remaining husks, dough and filling, making a total of 16 tamales
34. Place tamales in a steamer basket
35. Set in a saucepan over 1 inch of boiling water
36. Cover tightly, reduce the heat to low and steam until very hot, about 45 minutes