Making the Tamale Pie:

1. Soak corn husks in water for 24 hours.

2. Preheat oven to 425 degrees. In a heavy skillet over medium-high heat, toast cumin, peppercorns and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool and then give the mixture a fine grind. Puree the spices, garlic, 1 1/2 teaspoons salt and chipotles in a food processor.

3. Roast the chickens for 30 minutes. Remove from oven and brush with the spice mixture. Roast until juices run clear when chicken is pierced in the thigh. This takes about 30 minutes or more. Let cool.

4. Meanwhile, heat oil in a large skillet over medium heat. Add the onions, 1 teaspoon salt and pepper. Sauté, stirring often until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes. Cook until corn is soft and tomatoes start to break down, another 3 to 5 minutes. Transfer this mixture to a bowl.

5. Shred the chicken meat. Add chicken, stock, 1 1/2 teaspoons salt and cilantro to the onion mixture. Toss well, cover and refrigerate.

6. Whisk together masa harina, remaining tablespoon of salt and 6 cups of warm water or for more flavor use chicken stock.

7. Pat the corn husks dry. Set aside 34 best husks. Peel the remaining husks into ribbons to use as ties.

8. Working with a few husks at a time, spread about 3 tablespoons masa harina mixture in the center of each. Mount 2 tablespoons of the chicken filling on lower third. Fold husks over, enclosing the filling. Tie ends with husk ribbons.

9. Place tamales in a steamer basket over boiling water. Reduce heat, cover and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks and serve.