Chicken Tamales: A Flavor Fiesta! My Go-To Recipe

Ingredients

• 1 package (8 ounces / 227g) dried corn husks
• 2 pounds (900g) boneless, skinless chicken thighs
• 1 tablespoon (15ml) olive oil
• 1 medium onion, chopped (about 1 cup / 150g)
• 2 cloves garlic, minced
• 1 can (14.5 ounces / 411g) diced tomatoes, undrained
• 1 can (7 ounces / 198g) chipotle peppers in adobo sauce, chopped
• 1 teaspoon (5ml) ground cumin
• 1 teaspoon (5ml) chili powder
• ½ teaspoon (2.5ml) dried oregano
• ½ teaspoon (2.5ml) salt
• ¼ teaspoon (1.25ml) black pepper
• 1 cup (240ml) chicken broth
• 4 cups (450g) masa harina (instant corn flour for tamales)
• 1 teaspoon (5ml) baking powder
• 1 teaspoon (5ml) salt
• 1 cup (227g) vegetable shortening, softened
• 3 – 3 ½ cups (720-840ml) warm chicken broth