Directions
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Prepare the Aromatics: In a large skillet over medium heat, heat 2 Tbsp. of the oil until shimmering. Add the garlic, sugar, pepper, oregano, and cumin. Sauté for 1 minute.
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Cook Chicken: Add the tomatoes and adobo sauce and bring to a simmer. Add the chicken and simmer gently for about 10 minutes, until mostly cooked through. The chicken will finish cooking as the tamales steam. Remove from the heat.
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Fill the Tamales: Place one wide corn husk on your work surface or overlap two smaller husks to create a wider surface. Spread about 4 Tbsp. of masa evenly over the husk, leaving about 2 inches uncovered at the narrow bottom and ½ inch at the top.
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Spoon various fillings down the center of the masa. Be careful not to overfill.
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Fold and Tie: Fold the bottom of the husk up over the filling, then fold the sides inward, one over the other, leaving the top open. Tie securely with a strip of corn husk. Repeat with the remaining husks, masa, and filling.
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Steam the Tamales: Steam according to directions above.
From Shawnie's class “Handmade Tamales & Salsa Workshop”
