Moroccan Tamales

• 52 corn husks
• Tamale Dough
• 1 tsp. each ground cumin, turmeric, ground coriander
• 3 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 3/4 cup KRAFT Zesty Italian Dressing
• 1/4 cup chopped cilantro

1. Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water.
2. Prepare Tamale Dough recipe, adding the cumin, turmeric and coriander with the flour.
3. Assemble tamales by spreading 2 Tbsp.
4. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk.
5. Spoon 1 Tbsp.
6. of the chicken over the masa in each husk.
7. Combine dressing and cilantro; spoon 1 tsp.
8. of the dressing mixture down the center of the masa mixture in each husk; fold over the sides of the husk and both ends to completely enclose the filling.
9. Stand tamales in a steamer basket in large pot filled 1/4 full with water.
10. (Make sure tamales are not touching the water.)
11. Bring water to boil; cover.
12. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
13. Remove tamales from steamer basket; cool slightly.
14. Top with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

corn husks, tamale dough, ground cumin, italian dressing, cilantro

Taken from www.kraftrecipes.com/recipes/moroccan-tamales-65432.aspx (may not work)