SHREDDED PORK TAMALES WITH ONIONS

14 SERVINGS What You Need

1 cup lard, 3 cups masa harina for tamales 1-1/2 tsp. CALUMET Baking Powder, 1 tsp. salt 2-3/4 cups fat-free reduced-sodium chicken broth, warmed, 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, 2/3 cup orange juice, 1/4 cup KRAFT Original Barbecue Sauce, 1 Tbsp. (1 oz.) annatto paste 3-1/2 cups shredded cooked pork

1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces 1-1/4 qt. (5 cups) water, divided, 1 large red onion, sliced, 1/3 cup KRAFT Zesty Italian Dressing

Let's make it

Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add broth, beating well after each addition until light and fluffy. Stir in cheese.

Blend juice, barbecue sauce and annatto paste in blender until smooth. Add to meat; mix lightly. Spoon about 1/3 cup dough onto center of each of 14 banana leaves; spread into 5x3-inch rectangle. Top each with 1/4 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips of additional leaves. Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with leaves; add tamales, overlapping as necessary to fit. Cover tamales with remaining leaves or damp kitchen towel. Cover with tight-fitting lid. Bring to boil on mediumhigh heat. Cook on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pot as necessary.

Bring remaining 2 cups water to boil in medium saucepan. Add onions; cook 5 min. Drain. Transfer onions to bowl; toss with dressing. Serve over tamales.