Chicken Tamales

Around Thanksgiving time, the Albertson's ad had a recipe for tamales. I've always wanted to give tamales a try but haven't ever done it. This recipe inspired me so I gave it a try....not too bad considering it was my first attempt :) I halved the original recipe since I wasn't sure I wanted too many tamales leftover.

3 cups Maseca corn flour for tamales
1 can chicken broth (approx. 24 oz.)
1/2 cup veggie corn oil
1 tsp salt
3/4 tsp baking powder
shredded chicken (cooked)
1 can chile sauce (about 14 oz.)
1 bag corn husks

Soak the corn husks in warm water until soft. Blend with a mixer Maseca, oil, salt, baking powder, and chicken broth to obtain a consistent mixture (I think I made mine a little too runny). Shred the chicken and marinate in the chile sauce. Spread masa evenly over corn husks and spread a spoonful of marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they overlap to make a long package. Fold the empty part of the husk under so that it rests against the side of the tamale with a "seam." Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes. The tamale is cooked when it separates easily from the corn husk.

Photo disclaimer: Don't judge this recipe by my pictures...this was my VERY first attempt at tamales :)