Oaxacan-Style Tamales

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup lard or shortening
• 1 tsp. CALUMET Baking Powder
• 1 tsp. salt
• 2 cups masa harina
• 2 cups chicken broth, warmed
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 1/2 lb. shredded cooked chicken (about 1-1/2 cups)
• 1 cup Creamy Pumpkin Mole
• 1 lb. rinsed banana leaves (about 14), cut into 8-inch squares

1. Mix cream cheese, lard, baking powder, salt and masa harina in large bowl until well blended and crumbly.
2. Gradually add chicken broth, stirring constantly until mixture forms a stiff dough.
3. Add shredded cheese; mix well.
4. Set aside.
5. Combine chicken and Creamy Pumpkin Mole; set aside.
6. Cut 12 (4-inch) squares from the banana leaves; cut 12 thin strips from the remaining banana leaves.
7. Set aside.
8. Hold 1 of the banana leaf squares with tongs and pass quickly across stove burner on medium heat several times until banana leaf is pliable.
9. (Do not overheat or leaf will become brittle.)
10. Spread about 1/4 cup of the masa dough into 3-inch square on center of smooth side of banana leaf; top with about 3 Tbsp.
11. of the chicken mixture.
12. Fold over 2 opposite sides of leaf, then both remaining sides to completely enclose filling.
13. Tie up with 1 of the banana leaf strips.
14. Repeat with remaining ingredients to make a total of 12 tamales.
15. Place steamer basket over boiling water in pot.
16. Stack tamales in steamer basket, folded sides down.
17. Cover tamales with any remaining banana leaves or a damp cloth; cover with tamalera lid.
18. Adjust heat to maintain gentle boil.
19. Steam 1 hour or until tamales pull away from banana leaves, adding more water to pot when necessary.
20. Cool slightly before serving.

philadelphia cream cheese, lard, baking powder, salt, masa harina, chicken broth, cheddar cheese, chicken, banana

Taken from www.kraftrecipes.com/recipes/oaxacan-style-tamales-75665.aspx (may not work)