Nacatamales

• 2 cups masa harina
• 3/4 cups lard or shortening
• 1 tsp. CALUMET Baking Powder
• 1 tsp. salt
• 2 cups warm chicken broth
• 1/2 lb. cooked chicken, shredded (about 1-1/2 cups)
• 1/2 cup KRAFT Shredded Mozzarella Cheese
• 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 16 banana leaves, rinsed, cut into 10 inch squares

1. Mix masa harina, lard, baking powder and salt in large bowl with wooden spoon until well blended and crumbly.
2. Gradually add just enough chicken broth to make a stiff dough, stirring constantly; set aside.
3. Mix chicken, cheese and lemon juice in medium bowl.
4. Hold banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable.
5. (Do not overheat or leaf will become brittle.)
6. Spread 1/4 cup of the dough into 3-inch square in center of smooth side of banana leaf.
7. Top with about 2 Tbsp.
8. of the chicken mixture.
9. Fold over sides of the leaf and both ends to completely enclose the filling.
10. Repeat to make 12 tamales.
11. Line large tamalera with remaining 4 banana leaves.
12. Stack tamales in basket, folded sides down; cover.
13. Adjust heat to maintain a gentle boil.
14. Steam for 1 hour or until tamales pull away from the banana leaves, adding more water to the pot when necessary.
15. Cool slightly before serving.

masa harina, lard, baking powder, salt, chicken broth, chicken, mozzarella cheese, lemon juice, banana

Taken from www.kraftrecipes.com/recipes/nacatamales-74638.aspx (may not work)