Cocktail Chipotle Chicken Tamales

NOTE: Prepare the chipotle chicken the day before you want to make the little tamales to break up the task. Most supermarkets carry the Maseca brand of masa harina. Look for freshly rendered lard at butcher shops.

Soak 30 dried corn husks in hot water for 30 minutes, then drain thoroughly.

Heat the oil in a large saute pan. When hot, add the onion and bell pepper and saute until softened. Add the chopped chicken to the pan along with cilantro, capers, raisins and 1/2 cup chipotle chicken broth from braising. Simmer together for 10 minutes. If chicken looks dry, add more broth, possibly up to another 1/2 cup broth. The chicken should glisten with moistness. Remove from heat and set aside while you prepare the masa dough.

The soaked corn husks should be draining on paper towels by now. Use scissors to trim off the tops of the husks so that the wide bottoms are about 5 inches long.

Into the bowl of a standing mixer, place the masa harina, the salt and baking powder. Fluff together with the paddle attachment and add the lard, the olive oil, the pureed chipotles and 1/2 cup of the chicken chipotle broth. Beat together for 3 minutes.

Before you begin to spread the corn husks with masa, prepare your tamale pot (which can be any pot with a steamer insert). Add at least 2 inches of water in the bottom and insert the steamer. Line with a few of the dry husks.

Use a teaspoon to spread a tablespoon of masa dough across the width of the husk. Leave at least 1 1/2 inches at the bottom and top of husk. Press a heaping teaspoon of filling across the masa dough. Roll up the little tamale from the side. Fold over the top (the top is the softer and more pliable part of the husk). You can tie a strip of husk around the middle if you think necessary (Tear several wet husks from bottom to top into strips to use for ties).

Lay the tamales on top of the husks in the steamer insert. You may need to use two steamers for this many tamales. Steam for 45 minutes.

Remove and serve right away or cool down and place in Ziploc bags. They will keep three days refrigerated, up to 2 months frozen.

For Braised Chipotle Chicken: Preheat oven to 350. Heat the olive oil in a heavy 4-quart pot with a lid. Add the chicken pieces and allow to brown on one side for 5 minutes.

Combine the pureed chipotles, salt, cilantro and broth. Pour over the chicken pieces. Cover with the lid, place in the oven and cook for 1 hour.

Remove and cool in the broth. When cool enough to handle, remove the chicken meat from the bones. Discard the bones, and chop the chicken in 1/4-inch pieces. Cover and refrigerate until ready to use.

Pour the broth through a wire strainer into a bowl, then cover and refrigerate.