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To make the tamales: Place the corn husks in a large bowl and add enough boiling water to cover.
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2
Submerge in the water by weighting down with another bowl.
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Let stand until the husks soften, about 1 hour.
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Drain well and pat dry.
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5
Meanwhile, heat the oil in a large skillet over medium-high heat.
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Add the chicken and cook, turning once, until browned, about 10 minutes.
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Transfer to a plate.
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Add the onion to the fat in the skillet and cook, stirring often, until softened, about 3 minutes.
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Add the garlic and stir until fragrant, about 1 minute.
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Stir in the cilantro, chili powder, cumin, salt, and cayenne.
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Return the chicken to the skillet and add enough cold water to cover.
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Bring to a boil over high heat.
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Reduce the heat to medium-low and cover.
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Cook until the chicken is cooked through, about 45 minutes.
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Transfer the chicken to a plate.
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Cool until easy to handle.
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Discard the skin and bones and coarsely chop the meat.
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Transfer to a medium bowl.
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Meanwhile, let the cooking liquid stand off the heat for 5 minutes.
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Skim off and discard the fat on the surface.
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Return the skillet to the stove and bring to a boil over high heat.
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Cook until the liquid is reduced to a thick glaze, about 20 minutes.
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Scrape the glaze onto the chicken, then add the cheese.
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24
To make the tamales, place a corn husk on the work surface.
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Spread about 3 tablespoons of the Classic Cornbread batter in a 2 to 3-inch square area in the center of the husk.
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Place 1 heaping tablespoon of the chicken in the center of the batter and top with about 1 tablespoon of the batter.
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Fold the sides of the husk to enclose the batter (the tamale is now about 2 1/2 inches wide).
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Fold over the ends of the husk so the tamale is about 3 inches long.
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Place the tamale, smooth side up, on the work surface.
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Using kitchen twine, tie up the tamale with kitchen string, gift-box fashion.
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Repeat with the remaining husks, batter and chicken.
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(You may have some husks left over since you soaked more than you needed, in case some got torn.)
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Stand the tamales up, side by side, in a steamer inserted in a large pot.
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Add enough water to the pot to barely reach the bottom of the steamer.
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Cover tightly and bring to a boil over high heat.
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Reduce the heat to low.
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Steam the tamales until the batter is firm (open a tamale to check), about 1 hour.
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(The tamales can be made up to 8 hours ahead, cooled, and refrigerated.
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Steam over boiling water for 15 minutes to reheat.)
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Serve hot, with the Salsa Roja passed on the side.
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41
Bring a large saucepan of water to a boil over high heat.
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Add the tomatillos and cook just until softened, about 10 minutes.
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Drain.
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Heat a heavy skillet (preferably cast iron) over high heat until very hot.
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Cook the chiles, turning frequently, until they turn a darker shade, about 3 minutes.
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Do not burn them.
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Transfer to a plate and cool.
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Cut open and discard the seeds and stems.
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(Wear plastic gloves if your hands are sensitive, and do not touch your eyes or other delicate parts of your body until you wash your hands well.)
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Puree the tomatillos, chiles, tomato sauce, onion, and garlic in a blender or food processor.
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Season, to taste, with salt.
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Cool completely.
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(The salsa can be prepared up to 3 days ahead, covered, and refrigerated.)
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Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine.
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Make a well in the center.
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Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined.
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Pour into the well and stir just until the batter is moistened ?
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58
do not overbeat.
