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1
In a kettle combine the chicken, carrot, potato, celery, onion, garlic, salt and pepper and cover with 2 inches water.
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2
Bring to a boil, then lower the heat and simmer, uncovered, until the chicken is just cooked (it should not fall apart), about 20 minutes.
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3
Strain, reserving the stock for the tamale dough.
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4
Discard the vegetables and cut the chicken into 1/2-inch cubes.
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5
Set aside.
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6
To make the filling, heat the oil in a large skillet over medium heat.
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7
Add the garlic, onion, tomatoes, 1/2 teaspoon of the salt and a few grinds of pepper.
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8
Saute until the onion is very soft, about 10 minutes.
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9
Transfer the cooked vegetables to a large bowl and add the olives, canned mixed vegetables, half the jalapenos, the basil, thyme and cubed chicken and toss to combine.
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10
Season to taste with salt and pepper.
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11
To make the dough, in a large bowl, combine the masa harina and salt.
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12
Stir in the melted shortening.
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13
Stir in the stock.
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14
Knead the mixture until it forms a smooth paste.
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15
To assemble the tamales, place a husk on a work surface and put about 1/3 cup of the dough in the center.
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16
Spread the dough over the right half of the husk, leaving the left side and bottom pointed end of the husk bare.
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17
Spoon a heaping tablespoon of the chicken filling in the center of the dough and put a few of the remaining jalapeno slices over it.
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18
Fold the dough-covered side in half, vertically, covering the filling, then fold the bare half of the husk over that.
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19
Fold the lower edge of the husk up, and pinch the dough at the top to completely enclose the filling.
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20
Continue until all the ingredients are used.
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21
Fill the bottom of a steamer with water close to but not touching the rack and bring to a boil.
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22
Place the tamales upright on the rack, making more than one layer if necessary.
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23
Place a cloth over the tamales and steam, covered, for 50 minutes, adding more water to the pot if necessary.
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24
Serve with salsa (recipe follows).
