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BBQ Chicken and Bean Tamales

30 large corn husks
1-3/4 cups masa harina
1/2 cup lard or shortening
1 tsp. CALUMET Baking Powder
3/4 tsp. salt
1-2/3 cups warm water
1 cup drained canned pinto beans, divided
1-1/2 cups shredded cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
1/3 cup KRAFT Original Barbecue Sauce
1 tsp. ancho chile pepper powder


Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating well after each addition until light and fluffy. Stir in 1/2 cup beans. Combine remaining beans with remaining ingredients. Spread about 1/3 cup masa dough into 4-inch square on center of each of 12 drained corn husks, leaving about 2 inches at top of husk. Top each with about 3 Tbsp. chicken mixture. Fold over both sides and one end of each husk to enclose filling. Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamalera liner or steamer basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining corn husks or damp kitchen towel. Cover with lid. Bring to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.

Source: www.kraftrecipes.com