• 16servings
  • 90minutes
  • 220calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25 large corn husks , divided

  2. 1/3 cup water

  3. 18 tomatillo husks

  4. 3 cups shredded cooked chicken

  5. 1-1/2 cups green salsa

  6. 2 cups masa harina

  7. 1 tsp. CALUMET Baking Powder

  8. 1/2 cup lard

  9. 1-3/4 cups chicken broth , warmed

  10. 16 fresh epazote leaves

  11. 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. SOAK corn husks in hot water 30 min. Meanwhile, bring water and tomatillo husks to boil in saucepan. Discard tomatillo husks; reserve tomatillo water. Combine chicken and salsa. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms a stiff dough.

  2. ASSEMBLE tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each of 16 corn husks, leaving about 2 inches at top of husk; cover masa on each husk with 1 epazote leaf, 2 Tbsp. cheese and 1/4 cup chicken mixture. Fold over both sides of each husk and 1 end to enclose filling.

  3. PLACE tamales, open ends up, in tamalera; top with remaining corn husks. Cover with lid. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil. Cool tamales slightly before serving.


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