Smoked Chicken Tamales With Spicy Roasted Red Bell Pepper Ba

Directions

1. To prepare the sauce, combine all of the ingredients in a blender or possibly in the bowl of a food processor fitted with the metal blade and puree till smooth. Set aside till ready to serve, or possibly store in an airtight container in the refrigerator for up to 1 week.
2. To prepare the dough, in a mixing bowl combine the masa, sugar, salt, butter, garlic, and water and stir till a soft dough forms. Cover with plastic wrap and set aside.
3. To prepare the filling, place the oil in a large saute/fry pan over high heat and heat till smoking warm. Add in the chicken and cook till almost cooked through, about 4 min. Add in the garlic and chiles and toss to combine well. Remove the pan from the heat and let cold. Add in the jack and Cheddar cheeses, cumin, coriander, and chile pwdr. Season to taste with salt and pepper.
4. To assemble the tamales, soak the corn husks in hot water for 10 min, or possibly till pliable. Bring a pot with a large steamer insert to a boil.
5. Tear 2 of the husks into 12 strips and set aside. Lay 6 husks on a work surface and distribute the dough proportionately between them. Using your fingertips, form the dough into a rectangle, leaving a 1/2-inch border along the sides of the husks. Spoon the filling into the center of the dough and roll the husk lengthwise over the filling to create a tube shape, enclosing the filling in the dough and completely wrapping the dough in the husk. Tie both ends of the husk with the torn strips. Place the tamales in the steamer, cover tightly, and steam for 15 to 20 min. Serve immediately with the sauce on the side.