Red Chicken Tamales

Ingredients

• 1 cup of corn masa
• 2 cups of chicken broth
• 1/4 cup of vegetable oil
• 2 cups of cooked chicken, shredded
• 1/2 cup of diced onion
• 1 cup of tomato sauce
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• 1/2 teaspoon of oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 24 dried corn husks

Directions

1. Soak the corn husks in warm water for at least 30 minutes.
2. In a medium bowl, mix together the corn masa, chicken broth, and vegetable oil until combined.
3. In a separate bowl, mix together the chicken, onion, tomato sauce, chili powder, cumin, garlic powder, oregano, salt, and pepper.
4. Take one of the soaked husks and spread a thin layer of the masa mixture over the entire husk. Place a spoonful of the chicken mixture in the center of the husk.
5. Fold the husk in half, then fold the sides in so that it is completely sealed. Place the tamale seam side down on a steamer basket lined with a damp cloth.
6. Repeat with the remaining husks and filling.
7. Place the steamer basket over a pot of boiling water and cover. Steam the tamales for 45 minutes, or until the masa is cooked through.
8. Carefully remove the tamales from the steamer basket and let cool for 10 minutes before serving.

Interesting Facts

• Tamales have been a part of Mexican cuisine for centuries, with some varieties dating back to pre-Hispanic times.
• Tamales are a popular dish for special occasions such as Day of the Dead and Christmas.
• Tamales are often served with a variety of sauces such as salsa, mole, or crema.