Soak the corn husks in hot water for an hour or two. Then drain and set aside.

Toast the chilies on both sides for about 15 seconds in a pan over medium heat. Remove the chilies from the pan. Add the garlic and onion to the pan and roast on all sides for about 5 min.

Remove the garlic from the pan. Return the chilies to the pan and cover with 2 cups of water. Bring to a simmer and let cook for 2 minutes then turn the heat off and cover with lid. Let soak for 30 min.

Peel the garlic cloves and add them to a blender along with the chicken bullion and ground cumin. Next transfer the soaked chilies and piece of onion to the blender along with 1 1/2 cups of fresh water. Blend until smooth. 

Save 3/4 cup of the red salsa for the masa. Pour the remaining sauce into the bowl with the chicken and mix well.

In a stand mixer add the Maseca, baking powder, chicken bullion, ground cumin, garlic powder and onion powder. Mix well.

Then while mixing on low speed slowly add the water and the reserved chile sauce to the bowl. Then slowly add the oil and let mix on medium speed for about 10 min. 

Spread a large spoonful of masa on the corn husks. Then add a heaping spoonful of the shredded chicken. Close the tamales and transfer to a steamer pot filled with water. Make sure the tamales are standing up.

Then bring to a boil and reduce heat to medium. Cover with a lid and let the tamales steam for 1 hour and 30 minutes. To check if tamales are done. Take out one tamal and let sit for 10 min. If the corn husk peels off cleanly from the masa then they’re ready!