Homemade Tamales with Chicken Thighs

Instructions:

1. Soak corn husks in hot water for 1 hour until soft, then drain.
2. Lightly fry the dried guajillo and ancho chiles in 1 tbsp vegetable oil for 30 seconds until fragrant, then soak them in hot water for 15 minutes to soften.
3. Combine the soaked chiles, 3 cloves garlic, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and a splash of chicken broth in a blender; process until a smooth paste forms.
4. Place chicken thighs in a slow cooker or pot with the chile paste and 2 cups chicken broth; cook on low for 6 hours (or simmer on low heat for 2.5 hours) until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
5. Shred the chicken into the sauce and simmer on medium heat for 10 minutes until the liquid is absorbed and the filling is thick.
6. Using a stand mixer, beat the vegetable shortening until light and fluffy, about 3-5 minutes.
7. Slowly mix in the masa harina, 1 tbsp baking powder, and 1 tsp salt on low speed.
8. Gradually pour in the 2 to 2½ cups of warm chicken broth while mixing, then beat on medium-high for 2-3 minutes.
9. Perform the float test: drop a pea-sized bit of dough into a glass of water; if it sinks, beat for another 2 minutes until it floats.
10. Spread 2-3 tbsp of masa over the center of a damp corn husk, leaving a 1-inch border at the bottom.
11. Place a generous spoonful of the chicken filling in the center of the masa.
12. Fold the sides of the husk inward to enclose the filling, then fold the bottom tail up.
13. Stand the tamales upright in a steamer and steam on medium-low for 60-90 minutes.
14. Turn off the heat and let the tamales rest for 10 minutes before opening the lid to ensure the masa sets.