Chicken Tamales with all the Extras

Ingredients

 * 30 corn husks or 20 pieces of aluminum foil cut into 10-inch squares

Dough

 * 4 cups (1 pound) flour
 * 2 cups skim milk
 * 1½ cups low-sodium chicken broth (remove fat)
 * ½ cup mashed potatoes
 * 1 tablespoon vegetable oil
 * 1 tablespoon lemon juice
 * ½ teaspoon salt

Filling

 * ¼ cup lemon juice
 * ½ teaspoon salt
 * 2 cloves garlic, minced
 * ½ pound boneless, skinless chicken breasts cut into 20 strips, ½-inch by 2 inches

Garnishes

 * 2 medium potatoes, peeled, and thinly sliced (20 slices)
 * 40 raisins
 * 2 tomatoes, thinly sliced (20 slices)
 * 1 onion, thinly sliced
 * ½ red bell pepper, thinly sliced (20 slices)
 * 2 fresh green chilies, thinly sliced (20 slices)
 * 20 fresh mint sprigs

Dough

 * 1) I in a large saucepan, stir the dough ingredients with a wooden spoon.
 * 2) Cook the dough over medium-low heat for 20 to 25 minutes, until firm but still moist.
 * 3) Cool to room temperature and wrap in plastic until needed.
 * 4) The dough may be made one day in advance and refrigerated.

Filling

 * 1) In a medium mixing bowl, stir together the lemon juice, salt, and garlic.
 * 2) Stir in the chicken.
 * 3) Cover and refrigerate for at least 2 hours and up to 24 hours.

Assembly and cooking

 * 1) If you are using packaged corn husks, separate them, put in large bowl, cover with water and set aside for several hours or overnight.
 * 2) Divide the dough into 20 pieces.
 * 3) Form each piece into a cylinder about 3 inches long and place it in the center of a husk or foil.
 * 4) Press into the dough a piece of chicken, 2 raisins, and a slice of potato.
 * 5) On top of the dough place a slice of tomato, some onion slices, and slice each of chile and pepper.
 * 6) Top with a sprig of mint.
 * 7) Fold the ends of each foil or husk wrapper over the filling and garnishes, and then fold the sides of the wrapper tightly.
 * 8) To tie them into waterproof packages, use thin strips torn from several husks or use 5-inch pieces of string.
 * 9) If you are using foil instead of husks, tying is not necessary.
 * 10) Fill the bottom half of a large steamer with water.
 * 11) Stand all the tamales upright in the top of the steamer and cover them with corn husks.
 * 12) Cover the pot tightly, bring the water to a boil, adjust heat to maintain a simmer, and let the tamales cook for about 1½ hours.
 * 13) To check for doneness, open a tamale; the dough should come away solidly from the husk or foil.
 * 14) As the tamales cook, check the water level occasionally and replenish if necessary.
 * 15) Unwrap and serve immediately.