Chicken Tamales

In a skillet, sauté the cooked chicken and chopped onion. Season with a pinch of salt. Set aside.

In a saucepan, boil the dried ancho chiles, tomatoes, and cloves.

Blend or process the mixture until smooth, then add it to the chicken. Mix well and set aside.

Beat the corn masa with the lard until well combined.

Gradually add chicken broth until you achieve a thick dough consistency.

Soak the dried corn husks in water for 30 minutes, then drain them.

Spread a thin layer of masa onto each corn husk.

Add a spoonful of the chicken filling in the center.

Fold the sides of the husk over the filling, then fold the bottom up to form a closed tamal. Tie if necessary.

Place the tamales upright in a large pot with water.

Steam them for about 1 hour, or until the masa changes color and firms up.

Remove the tamales from the pot, open the husks, and serve warm.