1Place chicken and all ingredients in a large stock pot. Cover with water and let cook on low for 3 hrs or so. Once done remove chicken and veggies. Let chicken cool then remove from bones and shred. Save the broth for the masa.
2For the sauce. Roast peppers in the oven on 350 for 2 to 5 minutes. Watch them closely. Remove and soak them in hot water for 30 minutes. Remove stems and seeds. Put peppers and 2 1/2 cups water in a blender,add garlic,cumin and salt. cover and blend till smooth.
In a saucepan stir flour and shortening until browned, stir in pepper mixture. simmer uncovered on medium to low for 5 to 10 minutes.
3Masa(recipe is also on the bag)
Mix masa, baking powder and salt in a bowl. Work broth in a little at a time.(your hands are your best tool for this) To make a soft moist dough.
Beat shortening in a bowl till light and fluffy add to masa until it has a spongy texture.
4Add the red sauce to the chicken. And you are ready to start making your tamales.
5Take a husk and add about 1/4 cup of masa smooth it out over the large end of the husk to about half way up. Add about 2 to 3 Tbsp of chicken(less or more depending on how much meat you want)or your slice of cheese and jalepenos if you're making cheese and pepper tamales, fold one side half way over then the other,then fold down the top part of the husk. Repeat many times.
6You will need a steamer to cook them in. Stand the tamales upright in your steamer basket,make sure you have them packed in tightly,sometimes if I'm making just a small batch I will put a glass microwave safe bowl in to take up space. Let steam for 1 hour on medium heat.Make sure you put alot of water in the bottom of your steamer. The one I use I got at an Asain market(well, took it from my exhusband lol)
7They should be packed in like this.
8Thank you to my wonderfull daughter for helping me take the pictures and editing my recipe..lol