Family Chicken Tamales

Sauce1 can (16 ounces) whole tomatoes4 tablespoons olive or vegetable oil2 onions, chopped1 teaspoon dried oregano, or 1 tablespoon fresh oregano1 teaspoon ground cumin1 teaspoon seasoned salt1 teaspoon freshly ground black pepper4 cups diced or shredded cooked chickenTamales12 cups prepared masa (store-bought or recipe at RIGHT)24 dried corn husks, soaked, washed and drained, plus more for ties2 large russet potatoes, peeled and cut into 1/4-inch slices3 zucchini, cut into 1/4-inch strips1 can (7 ounces) Ortega chiles, or 2 fresh green poblano or Anaheim chiles, roasted and cut into 24 strips, 1/2-inch wide1 jar (8 ounces) pimiento-stuffed Spanish olives (about 24 olives) 1/2 cup raisinsTo make the sauce: Drain the tomatoes, reserving the liquid, and chop coarsely. In a skillet over medium heat, heat the oil. Saute the onion for 2 to 3 minutes, until soft. Add the oregano, cumin, salt and pepper, and cook for 1 to 2 minutes, until the onions are translucent and the flavors are incorporated. Add the tomatoes and the reserved liquid and simmer for 20 minutes until tomatoes are soft and beginning to break down. Remove from the heat and let cool to room temperature. Fold the chicken into the sauce and set aside.To assemble the tamales: Spread 1/2 cup masa across the center of the smooth side of a corn husk. Place 1 heaping tablespoon of the chicken mixture in the center of the masa. Top with two potato strips, two zucchini strips, one chile strip, one olive and two raisins. Fold both sides over the filling. Tie both ends of the tamale while squeezing in the ends to plump up the tamale. Prick the tamale several times with a sharp knife to create vent holes. Repeat for the remaining tamales. Steam the tamales for 1 hour.Makes 2 dozen tamales.Nutrition values per serving: 195 calories, 7 g fat (2 g saturated), 23 g carbohydrates, 3 g fiber, 10 g protein, 25 mg cholesterol, 365 mg sodium."Tamales 101" by Alice Guadalupe Tapp (2002 10Speed Press, $19.95)