Blend kernels with just the necessary amount of liquid (water or chicken stock). Set aside.
Melt shortening and sauté onion, garlic and ají until cooked. Season and add cilantro. Fry for, approximately, 2 minutes and remove from heat. Cool mixture and blend.
Place blended cilantro mixture in a large size saucepan and add blended kernels. Cook, stirring until mixture thickens and turns glossy.
Rinse husks and dry.
Place one or two overlapping husks in the palm of one hand. Spoon 1 tablespoon of corn mixture spreading slightly. Place 1 piece of chicken and ají on the center and cover with corn mixture. Wrap corn husks to enclose tamale. Tie with string.
Place corn husks on the bottom of a large pan and place tamale on top. Fill with 2 inches (3 - 4 cm) of water, cook for 1 hour approximately.
Yields: 20 – 22 tamale