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Ingredients

• 24 x dry corn husks
•     Boiling water as needed
• 2 Tbsp. extra-virgin extra virgin olive oil
• 2 lb chicken thighs with skin and bone
• 1 med onion minced
• 4 x garlic cloves minced
• 2 Tbsp. minced fresh cilantro
• 1 Tbsp. chili pwdr
• 2 tsp grnd cumin
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 c. shredded Monterey Jack cheese - (4 ounce)
• 1 lb tomatillos husks removed
• 10 x dry chiles de arbol
• 1 can tomato sauce - (8 ounce)
• 1/2 med white onion coarsely minced
• 1 x garlic clove crushed
• 2 c. yellow or possibly white cornmeal
•     (preferably stoneground)
• 3/4 c. all-purpose flour
• 2 Tbsp. sugar
• 2 1/2 tsp baking pwdr
• 1/2 tsp baking soda
• 1 tsp salt
• 2 c. buttermilk
• 2 lrg Large eggs beaten
• 1/4 c. vegetable oil plus
•     additional for the pan
•     (preferably sunflower)

Description

To Make The Tamales: Place The Corn Husks In A Large Bowl And Add In Sufficient Boiling Water To Cover. Submerge In The Water By Weighting Down With Another Bowl. Let Stand Till…

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