Corn and Black Bean Tamales

• 1-1/2 cups masa harina (instant corn masa mix)
• 3/4 cup water
• 1/3 cup lard
• 1/2 cup fat-free reduced-sodium chicken broth, warmed
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 can (15 oz.) black beans, rinsed
• 3 canned chipotle peppers in adobo sauce, chopped
• 1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
• 1 can (7 oz.) corn, drained
• 1 large poblano chile, roasted, seeded, peeled and cut into thin strips
• 50 soaked corn husks

1. Beat masa harina, water and lard in large bowl with mixer on low speed 3 min.
2. or until well blended.
3. Gradually beat in broth.
4. Add sour cream; beat 5 min.
5. or until light and fluffy.
6. Place half the dough in medium bowl; mix in beans, chipotle peppers and 1/2 cup cheese.
7. Add corn, poblano chiles and remaining 1/2 cup cheese to remaining dough; mix well.
8. Place 1 corn husk on flat surface.
9. Spoon 1 Tbsp.
10. corn mixture onto husk about 1 inch from one end; spoon 1 Tbsp.
11. bean mixture 1 inch from other end.
12. Fold husk over fillings, then tie in center with thin strip of additional corn husk before tying at both ends.
13. Repeat with remaining husks and filling.
14. Line bottom of steamer with half the remaining husks; place tamales in steamer.
15. Cover with remaining husks to completely enclose tamales.
16. Cover tamalera; steam 50 min.
17. or until fillings pull away from husks, adding more water to pot when necessary.

masa harina, water, lard, chicken broth, s, black beans, peppers, cheddar cheese, corn, poblano chile, corn husks

Taken from www.kraftrecipes.com/recipes/corn-black-bean-tamales-107931.aspx (may not work)