Green Tamales with Chicken

• 25 large corn husks, divided
• 1/3 cup water
• 18 tomatillo husks
• 3 cups shredded cooked chicken King Sooper's 1 lb For $1.19 thru 02/09
• 1-1/2 cups green salsa
• 2 cups masa harina
• 1 tsp. CALUMET Baking Powder
• 1/2 cup lard
• 1-3/4 cups chicken broth, warmed
• 16 fresh epazote leaves
• 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Soak corn husks in hot water 30 min.
2. Meanwhile, bring 1/3 cup water and tomatillo husks to boil in saucepan.
3. Remove from heat.
4. Discard tomatillo husks; reserve tomatillo water.
5. Combine chicken and salsa.
6. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms stiff dough.
7. 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.
8. cheese and 1/4 cup chicken mixture.
9. Fold over both sides of each husk and 1 end to enclose filling.
10. Place tamales, open ends up, in tamalera; top with remaining corn husks.
11. Cover with lid.
12. 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.
13. Cool tamales slightly before serving.

corn husks, water, husks, green salsa, masa harina, baking powder, lard, chicken broth, epazote, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/green-tamales-chicken-125068.aspx (may not work)