Chicken Tamales

INSTRUCTIONS

• 1 For the Tamales, mix masa harina and hot water in large bowl; let stand 5 minutes. Place lard, salt, oregano, and baking powder in separate large bowl. Beat with electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add masa mixture, beating on low speed, until well blended. Gradually stir in chicken stock. Beat 1 minute longer, until mixture sticks together and will hold shape when scooped. Cover and refrigerate 1 hour. Beat dough, adding additional stock as needed, until original consistency before refrigerating is reached. 
• 2 Soak corn husks in hot water at least 30 minutes or overnight, until soft and pliable. Drain. Tear two of the corn husks lengthwise into 6 thin strips each to use as ties.  
• 3 Meanwhile, for the Red Chile Sauce, wipe outside of chilis with damp paper towel to remove any dust. Place chilis, water, onion and garlic in medium saucepan. Bring to boil. Reduce heat; cover and cook 10 minutes until chilis are softened.
• 4 Carefully transfer chili mixture to blender container. Add vinegar, oregano, salt and pepper. With center part of lid removed, blend until smooth. Transfer to large deep skillet or saucepan. Bring to simmer on medium heat. Add bay leaves and chicken thighs. Cover and cook 40 to 45 minutes or until chicken is tender. Transfer chicken to large bowl. Shred using two forks; discarding bones. Return chicken to sauce in skillet. Cook, uncovered, 10 minutes longer until slightly thickened. Set aside until ready to assemble tamales.
• 5 To assemble each tamale, spread 3 tablespoons masa dough into 4 1/2- x 4-inch rectangle at the wide end of corn husk. Remove chicken from sauce using a slotted spoon and scoop about 2 tablespoons of chicken filling, placing in center of the masa. Bring long sides of husk up to enclose filling with masa. Roll husk around tamale. (Do not roll husk into masa.) Fold up the narrow end of the husk, keeping the top end of the tamale open. Tie tamale with husk strip. Repeat until all masa dough and chicken filling is used, reserving remaining Red Chile Sauce for serving.
• 6 Pour about 1 to 2 inches of water into large pot. Bring to boil. Stand tamales, with open ends up, in steamer basket, making sure basket is not touching water. Cover tamales with kitchen towel. Cover pot with lid. Steam on medium heat 1 hour and 15 minutes to 1 hour and 30 minutes, or until husk peels away easily from tamale and masa is slightly firm. (Add additional water to pot as needed to maintain steam.) (Tamales will continue to firm up when removed from heat.)  Serve Chicken Tamales with remaining Sauce on the side.