A delightful twist on traditional Mexican tamales, featuring a savory chicken filling and a touch of olive for good luck.
Place the chicken, onion, cumin, chili powder, and garlic in a crock pot.
Cooking the filling on low heat allows the flavors to meld beautifully.
Cook on low for 8 hours, then shred the chicken and reserve the sauce.
Shredding the chicken while warm makes it easier to handle.
Soak the corn husks in warm water to soften them.
Ensure the husks are fully submerged for even softening.
Mix masa harina, baking powder, salt, butter, and chicken broth to form a dough.
The dough should have a soft, spreadable consistency.
Spread a portion of dough onto a softened corn husk, add filling, and place an olive in the center.
Spreading the dough evenly ensures consistent cooking.
Fold the husk to enclose the filling and secure it.
Folding tightly prevents the filling from leaking during steaming.
Place the tamales in a steamer and steam for 40 minutes.
Arrange tamales upright in the steamer for even cooking.
Serve the tamales warm with a drizzle of reserved sauce.
Serving with sauce enhances the tamales' flavor.
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