Soak the corn husks in warm water until soft.

Using an electric mixer or using hand, blend the maize flour, corn oil, salt and the chicken stock to obtain a consistent mixture.

To prepare filling: Boil chicken in 1 litre of water with 1 onion, salt and pepper. Let it cool and then shred chicken meat and keep it aside. Seed and wash the chillies, then cover with boiling water and soak for ½ hour.

Blend chillies and remaining ingredients until smooth, then fry in hot oil. Add shredded chicken and simmer for about 5 minutes.

Wash the corn husks, being careful not to break or split them and choose ones that will be wide enough to enclose the filling, or you can use 2 or 3 overlapped.

Spread about 1 tablespoon of the corn masa on the bottom part of the cornhusk. Place some of the chicken filling in the middle and fold in sides towards the centre and then the top down over the middle. Tie across the middle using corn husks to hold th flaps down.

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.