Chicken Tamales

2 c shredded cooked chicken ( I boiled up 4 thighs until tender and shredded them)

1/2 c. diced onions

1 T. olive oil

2 cloves garlic, minced

1 T. fresh Oregano or 1 t. dried

1 jalapeno, seeded and minced

1 (14.5 oz) can of diced tomatoes

juice from 1/2 small lime

Salt and pepper to taste

20 Dried corn husks, soaked in warm water for half an hour

3/4 c. butter at room temperature

1/4 c. sugar

1 egg

large pinch of salt

1/2 t. baking powder

3/4 c. Masa Harina (Corn Flour)

In a large saute pan, cook onions in oil until tender.  Add garlic, oregano and jalapeno.  Cook over med heat for 2-3 minutes.  Add tomatoes, stir an bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and stir in the lime juice.  Place into a food processor and puree until smooth.  Set aside.

In the bowl of a stand mixer, cream butter and sugar until pale yellow.  Add egg, salt and baking powder and mix to incorporate.  Add the Masa Harina and the tomato puree and mix until well blended and smooth.  Stir in chicken.

Place a dollop of filling inside each corn husk and fold over each side lengthwise and then each side width wise making a little package. Place the packages in a steamer lined with corn husks in a single layer.  Once the steamer is filled, place additional corn husks on top of the packages and layer the remaining packages.  You can repeat this as many times as necessary depending on the size of your steamer.

Place steamer over 2" of boiling water, cover and steam for 1 hour, adding water as needed.