Chicken Tamales

6 cups Maseca Corn Masa Mix for Tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
1 bag corn husks

Soak the corn husks in warm water until soft.
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil,
salt, baking powder and the chicken broth to obtain a consistent mixture.
Shred the chicken and marinate in the green salsa or tomatillo sauce.
Spread masa evenly over corn husks, and spread a spoonful of marinated
chicken on top of the masa.
Fold the sides of the corn husk to center over the masa so that they
overlap to make along package.
Fold the empty part of the husk under so that it rest against the side of
the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check
every 20 minutes.The tamales are cooked when they separate easily from the
corn husk.



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