Cocktail Chipotle Chicken Tamales

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SF Gate

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Ingredients

30 dried corn husks + more for steamer baskets

1 tablespoon olive oil

1 cup diced onion

1/2 cup diced red bell pepper

2 1/2 cups chopped Braised Chipotle Chicken (see recipe)

1/4 cup minced cilantro

3 teaspoons capers, rinsed

1/3 cup raisins, soaked in hot water

1 to 1 1/2 cups reserved chipotle chicken broth

2 cups masa harina (dehydrated masa ground into flour; see Note)

1 teaspoon salt

1/2 teaspoon baking powder

1/2 cup pure lard (see Note)

3 tablespoons olive oil

1 tablespoon pureed chipotles en adobo

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