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1
In a large bowl, combine the masa harina, broth, salsa, oil, corn, onions, Sazon seasoning and salt; beat until well blended. Cover and refrigerate overnight.
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2
Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
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3
Meanwhile, in a large skillet, saute onion in oil until tender; add the chipotle pepper, garlic, oregano and cumin; saute 1 minute longer. Add chicken and broth. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until liquid is evaporated, stirring occasionally.
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4
For vegetable tamales, drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 1/4 cup dough over half of husk closest to you, spreading dough to within 1 in. of edges. Sprinkle olives and cheeses down the center.
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5
Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with corn husk strips. Repeat 11 times. For chicken tamales, use 1/4 cup dough on each corn husk and 1/4 cup chicken mixture. Repeat 11 times, folding and tying each tamale.
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6
Line a large steamer basket with four corn husks. Place basket in a Dutch oven over 1 in. of water; position half of the tamales upright in basket.
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7
Cover tamales with four corn husks. Bring to a boil; cover and steam in batches for 50-60 minutes or until dough peels away from husk, adding hot water to pan as needed and replacing corn husks in pan. Remove husks before eating.
