MEAT FILLING:

2 lbs. cooked, boned chicken, chopped
3 cloves garlic, peeled & crushed
1 c. shortening
3/4 c. chicken stock or broth
3 tbsp. chili powder
1 1/2 tsp. cumin powder
1 1/2 tsp. coriander powder
1/2 tsp. black pepper
2 tsp. salt
1/2 c. prepared chili sauce or salsa
1 hot red chili pepper, crushed (optional)

MASA:

4 c. masa harina
1/2 c. shortening
2 tsp. salt
3 c. chicken stock/broth

1. Cover the dried corn husks with boiling water and soak at least 2 hours.

2. Brown the garlic and chicken meat in the shortening. Add spices, chili sauce and stock enough to make a fairly thick consistency. Simmer gently, stirring occasionally, for about 45 minutes. Taste the mixture for seasoning. If you like hotter tamales, add a little cayenne.

3. For the masa spread, mix the masa harina, shortening, salt and stock together.

4. To roll the tamales, spread a husk as flat as possible, place 1 to 2 tablespoons of masa in center, spread downward, leaving margins of an inch or so at sides and bottom. Top with 1 to 2 tablespoons of meat filling and spread over the masa but not quite to the edges of it.

5. Fold the bottom margin of husk over the masa and meat filling, then fold the right and left sides in.

6. Stand the tamales in a steamer. If necessary, fill in outside with additional crumbled corn husks so they stand by themselves.

7. Add enough water to fill bottom of steamer (below tamale level) and steam, covered, for 2 1/2 hours. Serve hot or cold, with or without a sauce of your choice.

NOTE: Tamales freeze well and can be heated up quickly in the microwave. Yield: 36 to 50 tamales depending on size.