Chicken Tamales

Batter: Bring the stock to a boil in a 3 quart saucepan over medium heat. Gradually add the cornmeal, stirring constantly. Cook, whisking, until thickened. Stir in cilantro, salt and pepper. Let stand, whisking often to prevent lumps until it is thick enough for a spoon to stand in.

Filling: Heat the oil in a medium skillet over medium heat. Add the sofrito and cook until liquid has evaporated and the sofrito begins to sizzle. Stir in the olives and bay leaf, cook 2 minutes, then stir in chicken. Reduce heat to low and simmer until all the liquid has evaporated and the chicken is coated with the seasonings. Blend the peanuts with the milk, in a blender, at low speed until smooth. Pour into the skillet and bring to a boil. Reduce heat and simmer until reduced enough to just cling to chicken. Transfer mixture to a bowl and let cool.

Assembly: Separate corn husks and soak in warm water at least 30 minutes, preferably overnight. Wash each husk thoroughly under running water, making sure to remove all silk. Place on newspaper and drain well. Pat drained corn husks dry and stack in an overlapping fashion. Spread about 2 tablespoons tamale batter over bottom half of each husk within 1/2 inch from sides and 1/4 inch from bottom. Top with a generous tablespoon of chicken mixture then fold in half pressing lightly to seal. Continue until all ingredients have been used.

At this point tamales may be either steamed and served or they may be placed in a single layer on a cookie sheet and placed in the freezer for 30 minutes. Remove from freezer, place into freezer bags or foil, usually 1 dozen per package, and place back into freezer. Do not thaw frozen tamales before steaming.