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Chicken and Red Chili Tamales

Source: WW Entertains with the Chefs from The Culinary Institute of America1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 small onion, peeled and left whole
6 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon vegetable oil
1 small onion, chopped
1 dried ancho chile, stemmed and seeded
1 cup water
1 plum tomato, chopped
1 tablespoon raisins
1 tablespoon sliced almonds, toasted
1/4 teaspoon cinnamon
2 whole cloves
About 20 dried corn husks
3/4 cup Masa Harina
1 tablespoon vegetable shorteningTo prepare the filling: combine the chicken, the whole onion, 1 of the garlic cloves, 1/2 teaspoon of the salt, and enough water to barely cover the chicken in a saucepan; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 15 to 20 minutes.Discard the onion. With a slotted spoon, transfer the chicken to a plate. Reserve the broth and set aside. When the chicken is cool enough to handle, thinly slice or shred, moisten with a little of the reserved broth and set aside.Heat a large nonstick saucepan over medium-high heat. Swirl in the oil, then add the chopped onion. Cook, stirring frequently, until golden brown, about 10 minutes.Add the remaining garlic cloves and the chile; cook until the garlic is golden and the chile is toasted, about 3 minutes. Add the water, tomato, raisins, almonds, cinnamon, cloves and 1/4 teaspoon of the salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 15 minutes. Discard the cloves.Puree the mixture in batches in a food processor or blender; return to the saucepan and add the chicken. Simmer over medium heat until the sauce thickens, about 5 minutes. Combine the corn husks and enough hot water to cover in a large bowl. Soak, turning occasionally, until pliable, about 30 minutes.Meanwhile, to prepare the masa dough, with an electric mixer at medium speed, beat the Masa Harina, shortening and the remaining 1/4 teaspoon salt until mixture comes together. Add three-quarters of the reserved broth; beat on low speed until light and spongy, about 5 minutes. Cover and refrigerate the dough about 20 minutes.Drain and rinse the corn husks; keep covered with a damp towel. Cut 2 or 3 of the husks lengthwise into sixteen (1/4-inch wide) strips, set aside.Flatten a corn husk on a work surface; spread 2 tablespoons dough over the husk, leaving a 1-inch margin on all sides. Spoon 1 1/2 tablespoons filling on top of the dough. Roll up lengthwise into a cylinder; secure each end by tying with a strip of husk. Repeat with the remaining husks, dough and filling, making a total of 16 tamales.Place tamales in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly; reduce the heat to low and steam until very hot, about 45 minutes.Makes 8 servings.Nutrition information per serving (2 tamales): 120 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 320 mg sodium, 13 g carbohydrates, 2 g fiber, 9 g protein

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