24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmeal
Directions:
Soak the corn husks in hot water for 1 hour.
Purée the corn kernels with the milk and butter in food processor; then add the sugar, salt and 1/3 cup cornmeal; blend quickly. Add more cornmeal only if the batter seems too liquid. Transfer to a bowl. Wash and dry the processor bowl.
With the food processor running, drop the chiles and garlic through the feed tube; they should be finely minced. Set aside.
Heat the olive oil in a nonstick sauté pan. Add the onions and cook until softened; push to one side and add the chicken. Sauté until lightly browned.
Add the garlic-chile mixture; sauté 1 minute. Add the tomato, potato, raisins and capers. Season with the cumin, salt and pepper. Remove from heat.
Combine the filling and the corn batter. Place about 1/2 cup of the mixture in the middle of a corn husk. Wrap the husk around the mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.
Steam the tamales over barely simmering water for 1 hour. Check on the water level from time to time; add boiling water, if necessary.
