1 (6-ounce) package dried corn husks
Cornmeal Dough
Chicken Filling
1 (15-ounce) can tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
2 1/2 quarts water
Soak corn husks in hot water to cover 1 hour or until softened. Drain husks and pat dry.
Spread 2 tablespoons Cornmeal Dough into a 3- x 5-inch rectangle on one side of 1 husk, leaving a 2-inch border at bottom narrow edge and a 1/2-inch border at one long side.
Spoon 2 heaping tablespoons Chicken Filling down center of cornmeal dough rectangle, creatin a 1-inch-wide strip. Roll husk up, starting at the long side with 1/2-inch border, enclosing meat filling with the first turn. Fold bottom end with 2-inch border over and secure with kitchen string or narrow strip of softened corn husk. Repeat procedure using remaining Cornmeal Dough and Chicken Filling.
Bundle together 6 filled corn husks, seam sides inward and open ends facing same direction and secure with kitchen string. Repeat procedure with remaining filled corn husks, making 2 more bundles of 6 filled corn husks each.
Stand all 3 corn husk bundles, open ends up, in a large 12-quart stockpot. (If the bundles won't stand upright in the stockpot, place a 2-cup glass measuring cup upside down in the stockpot for the corn husk bundles to rest upon.)
Stir together tomato sauce, chili powder, and cumin. Pour tomato sauce mixture and 2 1/2 quarts water around corn husk bundles in stockpot. (Do not pour directly over corn husks.) Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, 3 hours. Remove tamales, discarding the tomato sauce mixture.
Cornmeal Dough
2/3 cup vegetable shortening
1 1/2 cups yellow cornmeal
1 cup warm chicken broth
2 teaspoons salt
1 teaspoon paprika
Beat shortening at medium speed with an electric mixer 5 minutes or until light and fluffy.
Stir together cornmeal and warm chicken broth in a medium bowl until well blended. Gradually add cornmeal mixture to shortening, beating at medium speed just until blended after each addition. Add salt and paprika, beating just until blended. Cover dough with plastic wrap and set aside until ready to use.
Chicken Filling
3 cups finely chopped cooked chicken
1 (4.5-ounce) can chopped green chiles
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
Stir together all ingredients.
