Chicken Tamales Recipe

Place corn husks in a large bowl; cover with cold water and soak at least 2 hours. Meanwhile, in a 6-qt. stockpot, combine chicken, water, onion, salt and garlic; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth; let stand until cool enough to handle. Strain broth; skim fat. Remove chicken from bones and shred. For dough, in a large bowl, beat shortening until light and fluffy, about 1 minute. In small amounts, add masa harina alternately with 2 cups reserved broth, beating well. Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until it is light enough to float. In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir until lightly browned, 7-9 minutes. Stir in seasonings, chicken and 4 cups reserved broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 45 minutes, stirring occasionally. Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. On large end, spread 3 tablespoons dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over ends of husk; tie with string to secure. Repeat. Place a large steamer basket in a 6-qt. stockpot over 1 in. of water; place tamales upright in steamer. Bring to a boil; steam, covered, until dough peels away from husk, about 45 minutes, adding additional hot water to pot as needed.