|Chicken||5 Pound, cut up (1 no.)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or crushed|
|Chili powder||To Taste|
|Cumin powder||To Taste|
|Corn meal||2 Cup (32 tbs)|
|Boiling chicken broth||10 Cup (160 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Corn shucks||1 Pound|
1. In a large kettle, place chicken and cover it with water.
2. Simmer until it becomes tender and the meat falls from bones.
3. Remove the chicken pieces from the broth and take the meat off the bones.
4. Put these chunks through coarse blade of a food chopper.
5. In a separate pan, cook liver, heart and gizzard and then grind the mixture.
6. In the oil, saute onion and garlic until soft and clear.
7. Further, add chicken and seasonings.
8. Boil the chicken broth.
9. Use the broth along with cornmeal and salt to prepare the mush.
10. Trim and brush shucks for wrapping tamales.
11. Rinse with cold water.
12. In a pan, add shucks and cover with boiling water.
13. Allow it to stand until soft and pliable.
14. Drain them on paper towel.
15. Then, grease them with oil.
16. On each shuck, place a layer of mush and a layer of chicken mixture.
17. Roll alike jelly rolls.
18. Secure each end of shuck with a string cut from corn silk.
19. In a kettle, place tamales on rack over enough water in bottom of kettle to prevent burning.
20. Cover the kettle and steam tamales for about 3 hours over low heat.
21. Serve tamaleswith more mush, if desired.