Red Chicken Tamales

2 whole chicken breasts or 4 breast halves
1/4 onion, in one piece, plus 1/4 onion, finely chopped
6 peppercorns
3 bay leaves
salt
4 fresh jalapeno peppers
3/4 lbs. fresh tomatoes (2 large)
1 clove garlic
1 small can of tomato paste
1 tbs. cooking oil
1/2 tsp cumin seeds(or ground)
2 lbs. corn tortilla dough (see recipe below)
1/2 cup lard or vegetable shortening, melted
@30 dried corn husks, soaked in warm water until pliable, drained and dried


In a saucepan combine the chicken, 1/4 onion, peppercorns, bay leaves, salt to taste, and water to cover. Boil, reduce heat, cover and simmer until tender, about 25 minutes.
Remove the chicken; strain the broth; reserving 1/4 cup. Let the chicken cool, debone, skin, and shred. Set aside.
Fill a small saucepan 3/4's full with water and bring to a boil. Boil the jalapenos (whole), uncovered for 4 minutes. Add the tomatoes (whole) and boil 2 minutes longer. Drain and stem them and place in a blender. Add the garlic, reserved stock, and tomato paste, puree until smooth.
In a frying pan over medium, warm the oil. Add the chopped onion and cumin seeds and saute about 2 minutes. Add the tomato puree and cook over high heat until thickened, about 5 minutes. Add the chicken, reduce to low heat and cook for 5 minutes. Season to taste with salt. Set aside.
In a bowl, using fork or fingers, mix the tortilla dough and shortening until soft. Set aside 10 husks. Place about 2 heaping tbs. dough on the center of each of the remaining 20 husks. Flatten into a rectangle 2 by 3 inches with an inch border all around. Place about 1 1/2 tbs. of chicken mixture on each rectangle. Starting from long side, roll up the husk, then fold the bottom over and the pointed tip down.
In a steamer pan, pour in water to a depth of 2-3 inches. Line the steamer rack with the reserved 10 husks and layer the tamales seam-side up in it. Place rack in steamer and bring to a boil. Cover and steam over low heat until dough does not stick to the husk, about 1 hour. Add boiling water as needed to maintain original level. Let stand 20 minutes before serving. Serves 6-8.

TORTILLA DOUGH RECIPE:
4 cups masa harina (corn-based flour)
3 cups warm chicken broth (made from 3 cups water & 3 boullion cubes)

In a mixing bowl, use your fingertips to work together masa and broth to form a soft, non-sticky dough. Form the dough into a soft ball. Cover with a towel and let it rest for 5 - 10 minutes. Knead with the heal of your hand for 2 - 3 minutes.