Chicken Tamales with all the Extras

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== Ingredients ==
* 30 corn husks or 20 pieces of aluminum foil cut into 10-inch squares
=== Dough ===
* 4 cups (1 pound) flour
* 2 cups skim milk
* 1½ cups low-sodium chicken broth (remove fat)
* ½ cup mashed potatoes
* 1 tablespoon vegetable oil
* 1 tablespoon lemon juice
* ½ teaspoon salt
=== Filling ===
* ¼ cup lemon juice
* ½ teaspoon salt
* 2 cloves garlic, minced
* ½ pound boneless, skinless chicken breasts cut into 20 strips, ½-inch by 2 inches
=== Garnishes ===
* 2 medium potatoes, peeled, and thinly sliced (20 slices)
* 40 raisins
* 2 tomatoes, thinly sliced (20 slices)
* 1 onion, thinly sliced
* ½ red bell pepper, thinly sliced (20 slices)
* 2 fresh green chilies, thinly sliced (20 slices)
* 20 fresh mint sprigs
== Directions ==
=== Dough ===
# I in a large saucepan, stir the dough ingredients with a wooden spoon.
# Cook the dough over medium-low heat for 20 to 25 minutes, until firm but still moist.
# Cool to room temperature and wrap in plastic until needed.
# The dough may be made one day in advance and refrigerated.
=== Filling ===
# In a medium mixing bowl, stir together the lemon juice, salt, and garlic.
# Stir in the chicken.
# Cover and refrigerate for at least 2 hours and up to 24 hours.
=== Assembly and cooking ===
# If you are using packaged corn husks, separate them, put in large bowl, cover with water and set aside for several hours or overnight.
# Divide the dough into 20 pieces.
# Form each piece into a cylinder about 3 inches long and place it in the center of a husk or foil.
# Press into the dough a piece of chicken, 2 raisins, and a slice of potato.
# On top of the dough place a slice of tomato, some onion slices, and slice each of chile and pepper.
# Top with a sprig of mint.
# Fold the ends of each foil or husk wrapper over the filling and garnishes, and then fold the sides of the wrapper tightly.
# To tie them into waterproof packages, use thin strips torn from several husks or use 5-inch pieces of string.
# If you are using foil instead of husks, tying is not necessary.
# Fill the bottom half of a large steamer with water.
# Stand all the tamales upright in the top of the steamer and cover them with corn husks.
# Cover the pot tightly, bring the water to a boil, adjust heat to maintain a simmer, and let the tamales cook for about 1½ hours.
# To check for doneness, open a tamale; the dough should come away solidly from the husk or foil.
# As the tamales cook, check the water level occasionally and replenish if necessary.
# Unwrap and serve immediately.
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Chile pepper Recipes
Category:Potato Recipes
Category:Raisin Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes