Tamales - cooking recipe

Ingredients

5 lb. chicken (skinless and boneless)
1 (8 oz.) pkg. corn husks
2 (3 oz. each) pkg. dried chilies (hot or mild)
3/4 c. cooking oil
3 c. water
1/2 Tbsp. salt
2 Tbsp. cumin
1 pkg. prepared masa

Preparation

Cover meat with cold water; bring to a boil, reduce heat and simmer until done, about 1 hour and 20 minutes.
While meat is cooking, remove stems and seeds from chili pods (if you want it spicy, leave some seeds in); roast lightly in 1/4 cup oil, place in blender.
Add water, salt and cumin; blend until smooth.
Shred meat and brown in 1/2 cup oil; add chili mixture and cook for 7 minutes.
Soak corn husks for about 15 minutes; spread masa evenly over the larger husks.
Fill with about a tablespoon of however much it will hold.
Tear 1/2 inch strips of wet husks and use to tie up rolled tamales.
Steam for 45 minutes.
Makes 2 to 3 dozen.