Grandmother’s Tamales Recipe

### Instructions:

#### Step 1: Prepare the Filling
1. **Cook the Chicken**: In a large pot, cook the chicken breasts or thighs in water with a pinch of salt until fully cooked (about 20-30 minutes). Remove from the pot and shred the chicken with two forks.
2. **Make the Sauce**: While the chicken is cooking, toast the dried ancho chilies in a dry skillet until fragrant. Once they are lightly toasted, soak them in warm water for about 10 minutes to soften. After soaking, blend the chilies with a bit of the soaking water, garlic, onion, cumin, chili powder, and tomato sauce until smooth.
3. **Combine the Chicken and Sauce**: In a large pan, heat some oil and sauté the chopped onion and garlic until fragrant. Add the shredded chicken and pour the blended chili sauce over it. Stir well, and let it simmer on low heat for about 15-20 minutes to allow the flavors to meld together. Season with salt, pepper, and chopped cilantro to taste.

#### Step 2: Prepare the Masa (Dough)
1. **Mix the Masa**: In a large bowl, combine the masa harina, baking powder, and salt. Slowly add the broth, vegetable oil, and cumin, mixing as you go. Knead the masa by hand until it becomes soft and slightly sticky. It should be moist, but not wet. If the masa feels too dry, add a bit more broth.
2. **Test the Masa**: A good way to test if the masa is ready is to take a small amount and form it into a ball. Drop it into a glass of water. If it floats, the masa is ready. If it sinks, knead in a little more oil or broth.

#### Step 3: Assemble the Tamales
1. **Soak the Corn Husks**: If you haven’t already, soak the dried corn husks in warm water for about 30 minutes to soften them. Pat them dry with a towel before using.
2. **Spread the Masa**: Take a corn husk and spread about 1/4 cup of masa onto the center, smoothing it out with the back of a spoon or your fingers. The masa should cover about 2/3 of the husk lengthwise.
3. **Add the Filling**: Place a spoonful of the chicken filling in the center of the masa, spreading it evenly. You can also add some optional ingredients like olives, raisins, or potatoes at this stage.
4. **Fold and Roll**: Fold the sides of the husk over the masa to enclose the filling, and then fold the bottom of the husk up to seal the tamale. Repeat with the remaining husks, masa, and filling.

#### Step 4: Steam the Tamales
1. **Set Up the Steamer**: Arrange the tamales upright in a large steamer, leaving some space between each one. You can also line the bottom of the steamer with extra corn husks or a damp cloth to prevent the tamales from sticking.
2. **Steam the Tamales**: Cover the tamales with a damp cloth and steam for 1.5 to 2 hours over medium heat. Check occasionally to make sure there is enough water in the steamer. If the tamales are cooked, the masa will easily pull away from the corn husks.

#### Step 5: Serve and Enjoy!
Once the tamales are cooked, let them cool for a few minutes before unwrapping. Serve them with your favorite salsa, crema, or a side of rice and beans. They’re perfect for family gatherings, special occasions, or simply when you’re craving a taste of tradition.

### Tips for Making the Perfect Tamales:
– **Take Your Time**: Tamale-making is a labor of love, so don’t rush the process. Enjoy the time spent with family and the care that goes into each step.
– **Freeze Extra Tamales**: Tamales freeze wonderfully! After cooking, wrap any leftovers tightly and store them in the freezer for up to 3 months. When you’re ready to enjoy them, steam them from frozen for about 45 minutes to 1 hour.
– **Experiment with Fillings**: While chicken is a classic filling, tamales are incredibly versatile. Try beef, pork, cheese, or even vegetarian fillings like beans and cheese or roasted vegetables.

### Conclusion
**Grandmother’s Tamales Recipe** is more than just a meal; it’s a connection to family history and culture. Each bite is filled with the warmth of tradition, the love of family, and the unforgettable flavors that only a recipe passed down through generations can bring. Whether you’re making them for a holiday celebration or a special dinner, these tamales are sure to make your kitchen smell amazing and your heart full.