Green Chile Tamales

24        corn husks

1          teaspoon vegetable oil

1          small onion, finely chopped

1         
jalapeño pepper, seeded and finely chopped

2          garlic cloves, finely chopped

½         teaspoon kosher salt, divided

¼         teaspoon freshly ground pepper

3         
pounds chicken thighs, roasted, meat removed and shredded

1½       tablespoons fresh lime juice

3         
cans (4 ounces each) chopped green chiles

4          cups masa

1          tablespoon baking powder

2          teaspoons kosher salt

3          cups water

1          cup vegetable oil

Nutritional information per tamale:
Calories 232 (54% from fat) • carb. 15g • pro. 12g
• chol. 36mg • fat 14g • sat. fat 3g • sod. 376mg
calc. 49mg • fiber 1g

1.
Put the corn husks into a large stainless bowl and cover with boiling water; weight with a heavy plate so they are all completely submerged.

2.
Put the oil into a medium sauté pan and place over medium heat. Once the oil is hot, add the chopped onion, jalapeño pepper, garlic, ¼ teaspoon of the salt and the pepper to the pan. Sauté until soft, about 5 minutes.

3.
Put the shredded chicken into a medium bowl and stir together with the sautéed vegetables, lime juice, green chiles and remaining salt. Set aside.

4.
Put the masa, baking powder, salt, water and oil into a large mixing bowl. Use a hand mixer to combine. Set aside.

5.
To assemble tamales: Drain corn husks and unroll. Hold one in your hand and spread ¼ cup of masa dough onto the husk, covering 2⁄3 of the husk toward the wider end of the husk. Place 2 heaping tablespoons of filling on top of the masa. Fold the narrow end of the husk up into the tamale and then roll the sides together to close. Repeat with remaining tamales.

6.
Put 12 tamales onto the tray inside the steamer. Secure lid.

7.
Select Manual, set timer for 1 hour and press Start. Once time expires, remove and repeat with remaining tamales.

8.
Serve immediately.