I also experimented with a dried Garlic & Herb salt free seasoning. The scones came out flecked with spots and tasted great with home-made pesto!
1. Preheat grill and place washed tomatoes, bellpeppers and chicken. Grill until the skin of the vegetables are almost black and peeling off. Grill chicken 5 minutes on each side. Set aside chicken and flake with fork. Peel the vegetables and take out the seeds. Put roasted peeled peppers and tomatoes with the garlic and process. Heat the olive oil in a medium saucepan over medium high heat. Add the pepper and tomatoes puree and boil, stirring continuously, for 5 minutes (it should turn thick like a paste). Add in the chicken broth, stir to mix well. Reduce heat to medium low and allow to simmer, stirring occasionally until mixture coats the back of a spoon and is reduced to about a cup (240 ml). Stir in the chicken and cilantro, season with salt.
2. Prepare the dough. In the bowl of an electric mixer, on medium speed, cream together the lard or vegetable shortening, baking powder and salt. Mix in the masa harina, one cup (240 ml) at a time. Reduce the mixer speed to low, gradually add in 1 ½ cups (360 ml) of the chicken broth. If the mixture seems too thick (you can taste it for moistness) add up to ½ cup (120 ml) more of the broth 2 tablespoons (30 ml) at a time. (The dough should be a cookie dough like texture). Take a large pot with a steamer attachment. Pour about 2 inches (5 cm) of water into the bottom of the pot, or enough to touch the bottom of the steamer.
*I also used banana leaves instead of corn husks for my tamales.
3. Unfold 2 corn husks onto a work surface. Take ¼ cup (60 ml) of dough and, starting near the top of the husk, press it out into a 4 inch (10 cm) square, leaving 2-3 inches (5 -7½ cm) at the bottom of the husk. Place a heaping tablespoon (15 ml) of the filling in a line down the center of the dough square. Fold the dough into the corn husk. And wrap the husk around the dough. Fold up the skinny bottom part of the husk and secure with a corn husk tie. Steam for about 40 minutes until the dough deepens in color and pulls away from the husk.Thank you Maranda for our first Daring Cooks' challenge for the year 2012, for the other Daring Cooks' versions of Tamales, click here. We have our own version of Tamales here in the Philippines and I will be posting it here soon :)