Low fat Chicken Tamales

Separate husks under running water. Large long husks work best for tamales; smaller husks can be spliced or used for ties. Soak husks in warm water until pliable, about 15 minutes. To use, lift out 1 husk at a time and blot dry. For each tamale, you need a husk that makes a rectangle at least 8 by 10 inches. (A large husk may do, or you can glue two smaller husks together with masa dough). Scoop 1/3 cup masa onto husk close to a long edge. Evenly spread masa flush to one long edge of husk, making a rectangle that is 4 1/2 inches long at husk edge and 6 inches wide. Mound 1/3 cup filling onto masa coated husk. Lift husk edge with masa over filling and butt it against opposite masa edge. Wrap plain husk around tamale. Set tamale seam side down; securely tie ends with thin husk strips. Repeat to make remaining tamales. [I find this kind of an odd way to assemble tamales. The way I've always seen it done is the tamale is wrapped long edge to long edge, with the plain edge going over the one with the filling, then the ends are tucked in over the seams and the tamale is placed seam side down.] In an 8 to 10 quart pan, position a rack at least 1 inch above one inch of water; bring water to boiling on high heat. Stack tamales on rack so air can circulate. Cover pan and adjust heat to keep water gently boiling; occasionally add more boiling wter to maintain 1-inch depth. Steam tamales until masa is firm and peels easily from husk, 40 to 50 minutes; to test masa, remove 1 tamale from pan and gently open. Let tamales stand at least 10 minutes; serve hot. Freeze tamales to store up to 6 weeks. [It says resteam them but I'd microwave to reheat.] Serve with salsa. Makes 14. Masa dough. Mix 4 cups masa harina, 1 1/4 teaspoons baking powder, 1/2 teaspoon salt and 3 3/4 cups warm water or chicken broth until moistened. Makes about 4 1/2 cups. Filling. Place 4 large dried ancho or pasilla chiles on a baking sheet. Bake in a 300F oven until fragrant, 3 to 5 minutes; let cool. Discard stems, seeds and veins. Place chilies in a bowl, cover with boiling water, and let stand until pliable, about 30 minuts. In a 20 to 12 inch frying pan, combine 2 large onions, chopped, 2 cloves garlic, minced, 2 teaspoons ground cumin, 1/4 teaspoon allspice and 1/4 cup chicken broth. Stir occasionally over high heat until onions start to brown, about 6 minutes. Add another 1/4 cup broth; stir until liquid boils away. Repeat, ading broth and cooking pan dry until mixture is well browned, about 4 times total. Drain chilies, discarding liquid. In a blender smoothly puree chilies and 1 can tomatoes and the liquid. Add chile mixture to onion mixture; simmer uncovered until slightly thickened, about 10 minutes. Mix sauce with 3 cups shredded cooked chicken and salt to taste. Makes 4 2/3 cups. Green salsa. Husk 3/4 pound tomatillos, rinse and core. Rinse and stem 2 or 3 fresh serrano chilies. In a 10 inch skillet, combine tomatillos and chilies. Shake pan often over high heat until vegetables are charred all over, about 8 minutes. Remove from pan as vegetables char. Let cool slightly. In a blender, puree 1/2 the tomatillos, all the chilies, 1/2 cup lightly packed fresh cilantro and 3 cloves garlic. Chop the remaining 1/2 of the tomatillos; stir into puree along with 1/4 cup chopped onion and salt to taste. Makes about 1 1/2 cups.