Directions

1. In a saucepan, bring the water to a boil, then turn off the heat and add the ancho chilies. Let them stand for approximately 30 minutes. Reserve 1 1/2 cups of the water, transfer the chilies to a blender, and purée, adding a splash of the reserved water if needed.
2. Bring a large frying pan or sauté pan to medium heat, and add the vegetable oil, ancho chili purée, cumin, garlic powder, Mexican oregano, Knorr Professional Caldo de Tomate con Pollo, and the reserved water. Simmer for 5 minutes or until thickened.
3. Add the chicken breasts, cover, and simmer for 25-30 minutes or until the chicken reaches an internal temperature of 165°F. Shred the chicken using two forks and stir it well into the sauce.
4. Soak the corn husks in hot water for 1 hour, then drain.
5. In a large bowl, mix together the masa harina and baking powder. Add the oil, water, and Knorr Professional Caldo de Tomate con Pollo. Mix by hand until well combined, adding a splash of water if needed, until the mixture forms a soft dough ball. Cover with plastic wrap and let sit for 30 minutes.
6. On a flat surface, lay the corn husks with the small end facing away. Add 1/4 cup of masa dough and flatten it into an even rectangle to the edges of the corn husk.
7. Add 2 tablespoons of chicken filling and fold the corn husk lengthwise, slightly overlapping the masa dough. Then fold the small end over and tie it shut with kitchen string or a stripped corn husk.
8. Bring a steamer pot to a boil and tightly pack the wrapped tamales vertically. Work in batches if needed. Steam for 1 hour or until the masa dough is cooked and separates from the corn husk.
9. To top, mix Hellmann's with spicy mayo and lime juice, then drizzle it over the cooked tamales. Add some crumbled cotija cheese and cilantro.