Red Chile Chicken Tamales Recipe | Valerie Bertinelli | Food Network

Ingredients

• 5 ancho chiles, stemmed and seeded
• 3 cloves garlic
• 1/4 white onion, chopped
• 1/2 teaspoon dried Mexican oregano
• 3/4 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 3/4 cups chicken broth
• Kosher salt
• 1 1/2 pounds boneless, skinless chicken thighs
• About 40 dried corn husks (some may be torn or too small)
• 3 cups masa harina
• 2 3/4 cups chicken broth
• 8 ounces pork lard or vegetable shortening
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt