Chicken Tamales
"I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma..."
INGREDIENTS
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24 dried corn husks
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1 broiler/fryer chicken (3 to 4 pounds), cut up
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1 medium onion, quartered
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2 teaspoons salt
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1 garlic clove, crushed
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3 quarts water
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DOUGH:
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1 cup shortening
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3 cups masa harina
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FILLING:
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6 tablespoons canola oil
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6 tablespoons all-purpose flour
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3/4 cup chili powder
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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Hot water
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