Tamara's Tamales Family Chicken Tamales

Note from Cheri: The recipe, photo and text below is reprinted with permission from Alice Guadalupe Tapp's Tamales 101 (2002, Ten Speed Press). This is a great book if you want to learn how to make traditional tamales for the first time or even if you're an experienced tamale maker. Click here for more information about this terrific how to and tamale recipe book, along with another great sample recipe. Be sure to check out the FabulousFoods.com Tamale Tutorial for recipes and photo instructions for making this fabulous, festive food. Even if you're new to making tamales, you're sure to achieve spectacular results.

This one is my father's favorite. We've made it for him every Christmas since I can remember. It's a variation on a style of tamale from Sinaloa, the coastal state in Mexico where my father was born. My father's aunts taught my mother how to make them, and she taught me. They are now a favorite at Tamara's Tamales (in Marina del Rey, California) where we make them our daily special every Tuesday. The sauce and chicken mixture may be made ahead of time and refrigerated or frozen until use. Also, try the sauce with other meats and fish -- it's delicious.

4 cups 1-inch cubed freshly cooked chicken 12 cups basic fresh masa Family Chicken Sauce 1 can (16 oz.) whole tomatoes 4 tablespoons olive or vegetable oil 2 onions, chopped 1 teaspoon dried oregano or a tablespoon fresh oregano 1 teaspoon ground cumin 1 teaspoon seasoned salt 1 teaspoon freshly ground black pepper 24 dried corn husks, soaked, washed, and drained, plus more for ties 2 large russet potatoes, peeled and cut into 1/4 inch slices 3 zucchini, cut into 1/4 strips 1 can (7 oz.) Ortega chiles OR 2 fresh green Poblano or Anaheim chiles, roasted and cut into 24 strips, 1/2 inch wide 1 jar (8 oz.) pimiento-stuffed Spanish olives (about 24 olives) 1/2 cup raisins

Makes About 2 Dozen Tamales Prepare the masa. To make the sauce, drain the tomatoes, reserving the liquid, and chop coarsely. In a skillet over medium heat, heat the oil. Sauté the onion for 2-3 minutes, until soft. Add the oregano, cumin, salt and pepper and cook for 1-2 minutes, until the onions are translucent and the flavors are incorporated. Add the tomatoes and the reserved liquid and simmer for 20 minutes until the tomatoes are soft and beginning to break down. Remove from the heat and let cool to room temperature. Fold the chicken into the sauce and set aside. To assemble the tamales, spread 1/2 cup masa across the center of the smooth side of a corn husk. Place 1 heaping tablespoon of the chicken mixture in the center of the masa. Top with 2 potato strips, 2 zucchini strips, 1 chile strip, one olive and 2 raisins. Fold both sides over the filling. Tie both ends of the tamale while squeezing in the ends to plump the tamale. Prick the tamale several times with a knife to create vent holes. Repeat for the remaining tamales. Steam the tamales for 1 hour or until done.