CHICKEN TAMALES

MAKES 20 TAMALES

HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR 45 MINUTES

20 6- x 10-inch dried corn husks 1 cup lard or unsalted butter

1½ tsp baking powder

1¼ tsp salt

3 cups masa harina

2¼ cups sodium-reduced chicken broth

or vegetable broth

2½ cups Chicken Tinga (see recipe, left) ¾ cup crumbled Cotija or feta cheese

Place corn husks in large heatproof bowl. Add boiling water to cover; let stand until softened, about 30 minutes. Drain; pat dry.

Meanwhile, in bowl of stand mixer fitted with paddle attachment, beat together lard, baking powder and salt on medium speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium-low. Gradually, beat in masa harina and broth, making 3 additions of masa harina and 2 of broth, beating until dough resembles thick paste, about 3 minutes. Dough should float on surface of glass of water.

Spread ¼ cup of the masa harina dough into 5- x 4-inch rectangle in the centre of each corn husk. Top with 2 tbsp of the Chicken Tinga down the middle; sprinkle with 2 tsp of the Cotija. Bring up husks around filling so edges of dough meet, pressing to seal. Bring husk borders together; fold to one side. Turn the pointed end of husk toward the seamside of the tamale to seal.

Place steamer rack in Dutch oven; line with any leftover corn husks or foil. Pour in enough water to come just under rack. Stand tamales upright in rack. Cover and bring to simmer over medium heat. Reduce heat to medium-low; steam, refilling to maintain water level, until husks can easily be peeled away from dough, about 1 hour. Let cool for 5 minutes before serving.

PER TAMALE about 207 cal, 7 g pro, 14 g total fat (5 g sat. fat), 14 g carb (2 g dietary fibre, 1 g sugar), 34 mg chol, 516 mg sodium, 88 mg potassium. % RDI: 8% calcium, 10% iron, 1% vit A, 1% vit C, 1% folate.