Chicken Tamales with Roasted Peppers

Ingredients

• 12 dried corn husks
• 1 tbsp canola oil
• 340 g (12 oz) boneless, skinless chicken breast
• 1 large yellow onion, diced
• 2 roasted red bell peppers, diced
• 2 celery ribs, diced
• 1 fresh chile, finely diced
• 4 garlic cloves, finely diced
• 480 ml (2 cups) low-sodium vegetable stock
• 1 tbsp ground black pepper
• 1 tbsp cumin seed
• 1 tbsp minced fresh oregano
• about 95 g (1/2 cup + 2 tbsp) stone-ground cornmeal (masa)

Method

1. Soak the corn husks in water for 1 hour, then drain and pat dry.
2. Heat the oil in a large skillet over medium heat. Brown the chicken for about 2 minutes per side and transfer it to a plate. Add the onion, peppers, celery and chile and cook for about 10 minutes; add the garlic for the final 2 minutes.
3. Return the chicken to the pan with the stock, black pepper, cumin and oregano. Cover and simmer for about 20 minutes, until the chicken reaches 74°C (165°F). Remove and cool enough to shred.
4. Stir the masa into the liquid left in the skillet and cook until the liquid is absorbed. Spread the masa mixture over the husks, divide over the shredded chicken and vegetables, then fold and roll each husk around the filling.
5. Bake at 190°C (375°F) for about 15 minutes, or steam in a covered colander for about 30 minutes. Serve unwrapped.