Soak; the corn husks in warm water until soft. Blend; Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. Shred; the chicken and marinate in the green salsa or tomatillo sauce. Spread; masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa. Fold; the sides of the corn husk to center over the masa so that they overlap to make along package.Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamale is cooked when it separates easily from the corn husk.
Learn more about different types of tamales, key ingredients, history and where to buy supplies.