Tamales- the Aztec Snack

It  has  been  a  tradition  in my family every year that around Christmas we all gather around the table and form the tamale assembly line,  The tamale is built with 3 key Components, the wrapping , corn husk, the masa, cornmeal, and the filling  fit into hand size packages. Then they are slowly steamed and  permeate the whole house with an amazing aroma.  The process is time consuming so tamales are made in bulk and can either be served at a large gathering or easily stored for a quick meal or snack on the go. Just like Chocolate, tamales go back to the Aztec empire and have been made since 8000 BC.  For the most part tamales are wrapped in corn husks although towards Central America the banana leaf is used, creating a larger tamale and can be filled with savory meats,  vegetables, cheeses, fruits, nuts and spices.  Although the masa itself is flavored, the filling of the choice additionally infuses flavor making it oh so tasty.  The one obstacle to this dish is finding the correct ingredients in a regular supermarket.  A Mexican specialty store is your best bet for getting everything.  For this recipe you can  add  what ever filling you like but I am going  to  do a  chicken and chili one as it is easy, inexpensive and delicious.

Soak 30 Corn husks in water fully  covered for 1-2 hours till pliable

Masa

6 Cups Masa Harina

1 tsp baking powder

1 cup Vegetable or chicken stock

2 cups water

1/4 vegetable oil

Mix thoroughly until a dough is formed set aside for 1 hour

Filling

2 lbs chicken breast

1 large onion chopped

3 jalapeno peppers chopped

2 cloves garlic

1/2 cup cilantro

1 larger tomato

1 tbsp cumin

2 tbsp chili powder

Salt 

Pepper

1 cup water

Simmer all ingredients till chicken is thoroughly cooked then shred and keep at low heat.

Place corn husk flat, line with masa then add filling, fold sides over then bring down top flap.  take a small strip of corn husk and tie closed and place in large steaming pot

Continue until  you are all out of ingredients ans place pot over low heat.  cover and steam 1- 1 1/2 hours until masa is firm