Chicken Tamales

Wrap:
Corn husks, or aluminum foil

Dough:
4 c. masa harina
2 tsp. salt
1/4 c. olive oil
2 1/2 -3 1/2c. water or chicken broth

Filling:
1 can black beans- drained and rinsed
1 4 oz. can green chilis
1 tsp. sea salt
1/4 c. diced tomatoes (opt.)
1 tsp. ground cumin
1/8 tsp. cayenne or Cholula hot sauce
1-2 c. shredded chicken - use the broth in the masa
1/2 c. grated cheese (opt.)

Dough: Mix the masa, salt and oil.  Then add the broth or water 1/2 c. at a time until you get a soft dough- it should feel like fresh Play-doh. 

Filling: Just stir it all together. 

Soak the corn husks which I soak in water for at least 30 mins. to soften; you can also use foil.  Take a piece of masa about the size of an egg.  Flatten it against the corn husk or foil and press into a 3 inch x 4 inch oval- this is just approximate.  It should be no thicker than 1/4 inch or so.  Put a couple tablespoonfuls of filling in the center then fold both sides together and pinch it shut all along the middle.  The ends should be sealed too.  Roll up tightly in the husk or foil.  Twist the tinfoil to hold or fold over the excess husk.  Layer in a steamer basket and steam 45-60 minutes.

You can wrap in foil until you are ready to eat.  Freeze in batches of 6 in freezer ziplocks and enjoy the rest another day.

A little more work than usual, but they are worth it!