Place the corn husks in a large bowl. Cover them with the 4 cups of hot water and 1 tablespoon of oil. Place a lid or something heavy on top to weigh them down. Soak for 30 minutes until the husks are soft and pliable.2. Cook the Chicken Filling
In a large pot, combine the 5 cups of water, 1 tablespoon annatto, black pepper, 1 tablespoon garlic powder, and 1 tablespoon bouillon powder. Add the chicken breasts. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cook the chicken for 1 hour, or until it is very tender.3. Shred the Chicken
Remove the cooked chicken from the pot and transfer it to a stand mixer (or use a hand mixer/forks). Shred the chicken on low speed, add in half of shucked corn. For color and moisture, add one teaspoon of annatto and a little bit of the chicken cooking liquid.4. Prepare the Green Masa
First, blend the spinach with the 3 cups of warm water until the mixture is completely smooth. Set this green liquid aside.
In a stand mixer, combine the tamale masa, 1 tablespoon oil, salt, 1 teaspoon bouillon, 1 teaspoon garlic powder, and baking powder. Mix until the ingredients are crumbly. Slowly add the spinach mixture , half of the corn and any remaining warm water until a soft, smooth dough (masa) forms. Remove the dough and set it aside.5. Assemble the Tamales
Lay out one softened corn husk at a time. Spread about 2 tablespoons of the green masa dough evenly across the surface of the husk. Place a portion of the shredded chicken filling into the center of the masa.
Fold the sides of the corn husk over the filling, tuck the bottom under, and roll the tamale. Place the assembled tamales upright in a steamer basket or tray.6. Steam the Tamales
Fill your steamer pot with water, ensuring the water level is below the bottom of the tamales in the basket. Place the steamer basket into the pot.
Steam the tamales on low heat for 1 hour. Turn off the heat and let the tamales rest, covered, in the steamer for an additional 20 minutes before serving.
