Pumpkin-Poblano Tamales

• 1 cup hot water
• 1 chicken bouillon cube
• 1/2 cup lard
• 1 can (15 oz.) pumpkin
• 1 tsp. CALUMET Baking Powder
• 1 tsp. ground cinnamon
• 2 cups masa harina
• 1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces
• 4 roasted poblano chiles, peeled, deveined and cut into strips
• 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Add hot water to bouillon cube in small bowl; let stand until dissolved.
2. Use wooden spoon to mix lard, pumpkin, baking powder and cinnamon in large bowl until blended.
3. Add masa harina and chicken broth; stir until mixture forms soft dough.
4. Spread 1/4 cup masa dough into 4-inch square down center of each of 16 banana leaves, leaving about 2 inches at top of leaf.
5. Top each with about 2 Tbsp.
6. each chiles and cheese.
7. Fold over sides and both ends of each leaf to completely enclose filling.
8. Tie closed with strips cut from some of the remaining banana leaves.
9. Pour 3 cups water into tamalera.
10. Use enough of the remaining banana leaves to line bottom and side of tamalera.
11. Add tamales, overlapping as necessary to fit; cover with remaining leaves.
12. Steam 1 hour or until tamales are done, adding water to tamalera if needed.
13. (Tamales are cooked when they pull away from leaves.)
14. Cool slightly.
15. Serve with sour cream.

water, chicken, lard, pumpkin, baking powder, ground cinnamon, masa harina, banana, poblano chiles, mozzarella cheese, s

Taken from www.kraftrecipes.com/recipes/pumpkin-poblano-tamales-166479.aspx (may not work)