Quick Chicken-and-cheese Tamales

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups masa harina
• 1 teaspoon baking powder
• 1 1/4 teaspoons kosher salt
• 1 1/4 cups cool water
• 1/2 cup vegetable shortening, softened (3 ounces)
• 1/2 cup chicken stock or 1/2 cup low sodium chicken broth
• 2 1/2 cups shredded chicken (from 1 rotisserie chicken)
• 1/4 lb sharp cheddar cheese, shredded (1 packed cup)
• 1/2 cup chopped fresh cilantro
• 2 scallions, finely chopped
• hot sauce, for serving

Recipe

• 1 in a food processor, pulse the masa harina with the baking powder and salt.
• 2 add the water and pulse to moisten the masa harina.
• 3 add the vegetable shortening in clumps and drizzle with the chicken stock.
• 4 process until smooth and evenly blended, scraping the side of the bowl occasionally.
• 5 transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
• 6 tear twelve 12-inch-square sheets of plastic wrap.
• 7 working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
• 8 with lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
• 9 fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
• 10 repeat to form the remaining tamales.
• 11 arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
• 12 steam over 2 inches of boiling water for 25 minutes.
• 13 let the tamales cool slightly, then carefully transfer them to a large platter:
• 14 cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
• 15 serve the tamales with hot sauce and a juicy, cherry-rich merlot: 2005 covey run columbia valley.