1 (4 to 5 lb.) stewing chicken, cut up
1 lg. onion, chopped
1 clove garlic, minced
2 tbsp. canola oil
Paprika (Hungarian)
Salt (sea)
Ground red pepper
Chili pepper
Cumin powder
10 c. boiling chicken broth
2 c. cornmeal (organic)
1 1/2 tsp. salt
Corn shucks
Canola oil (for greasing shucks)

Put chicken in large kettle; cover it with hot water. Simmer until tender and meat falls off bones, about 3 hours. Remove from broth; take meat off bones. Chop into small pieces or grind, using course blade. Cook onion and garlic in oil until soft and clear. Add chicken and seasonings. Bring chicken broth to a boil, prepare mush, using broth, cornmeal and salt. Trim and brush shucks for wrapping tamales. Rinse with cold water. Place in pan, cover with boiling water. Let stand until soft. Drain on paper towel, grease with oil. On each shuck, spread a layer of mush then a layer of chicken mixture. Roll as for jelly roll. Secure each end of shuck with string cut from corn silk.

Place tamales on rack in large kettle, over enough water in bottom of kettle to prevent burning. Cover kettle; steam tamales about 3 hours over low heat. Make 6 to 8 servings.