Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (4 oz / 113g) can chopped green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup (240ml) chicken broth
  • 4 cups (500g) masa harina
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (225g) vegetable shortening, softened
  • 3-4 cups (720-960ml) warm chicken broth
  • 1 package (approximately 30) dried corn husks
  • Water

Instructions:

  1. Soak the corn husks in hot water for at least 30 minutes to soften them.
  2. Sauté onion, garlic, and bell pepper in olive oil. Add chicken and cook until browned. Stir in diced tomatoes, green chilies, spices, and chicken broth. Simmer until chicken is cooked through and easily shredded. Shred the chicken with two forks and set aside.
  3. In a large bowl, whisk together masa harina, baking powder, and salt. Beat in softened shortening until well combined. Gradually add warm chicken broth, beating until the dough is light and fluffy. The dough should be the consistency of thick cake batter.
  4. Spread a thin layer of masa dough onto a softened corn husk, leaving a border around the edges. Spoon a generous amount of chicken filling onto the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom.
  5. Arrange the tamales upright in a steamer basket set inside a large pot with boiling water. Make sure the water doesn't touch the tamales. Cover and steam for 1 hour 15 minutes to 1 hour 30 minutes, or until the masa is firm and pulls away easily from the husk.
  6. Let the tamales rest for 10-15 minutes before unwrapping and serving.