Chili Chicken Tamales

INSTRUCTIONS

• 1 For the Tamales, mix masa harina and hot water in large bowl; let stand 5 minutes. Beat lard, salt and baking powder in separate large bowl with electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Gradually add masa mixture, beating on low speed, until well blended. Gradually stir in chicken stock. Beat 1 minute longer, until mixture sticks together and will hold shape when scooped. (Dough should be a soft cake batter consistency but not runny. Add more stock as needed, about 1 tablespoon at a time.) Cover and refrigerate dough 1 hour. Beat dough, adding additional stock as needed, until original consistency before refrigerating is reached.
• 2 Meanwhile, soak corn husks in hot water at least 30 minutes, until soft and pliable. Drain. Tear three of the corn husks lengthwise into six thin strips each to use as ties.
• 3 For the Filling, heat oil in large skillet on medium-high heat. Add onion; cook and stir 5 minutes until softened. Stir in Chili Seasoning Mix; cook 30 seconds. Stir in stock; bring to simmer. Add chicken to skillet, turning to coat with stock mixture. Reduce heat to medium. Cook 15 to 20 minutes or until chicken is cooked through (internal temperature reaches 160°F), turning chicken halfway through cooking. Remove chicken from skillet. Shred using 2 forks. Return to skillet and mix with sauce to coat. Remove from heat.
• 4 To assemble each tamale, spread about 3 tablespoons of the masa dough into a 4-inch circle at the wide end of a soaked corn husk. Spoon 2 tablespoons of the chicken Filling in center of the masa. Fold in long sides of husk to enclose filling with masa, rolling husk around tamale. (Do not roll husk into masa.) Then fold up the narrow end of the husk, keeping the top end of the tamale open. Tie tamale with husk strip. Repeat until all masa dough and filling is used.
• 5 Pour about 6 inches of water into large pot. Bring to boil. Stand tamales, with open ends up, in steamer basket, making sure bottom of basket is not touching water. Cover tamales with kitchen towel. Cover pot with lid. Steam on medium heat 1 hour and 15 minutes to 1 hour and 30 minutes, or until husk peels away easily from tamale and masa is slightly firm. (Add additional water to pot as needed to maintain steam.) (Tamales will continue to firm up when removed from heat.) Serve with Cholula® Green Pepper Hot Sauce, if desired.
• 6 Test Kitchen Tips:
  •You can certainly soak your corn husks longer to make them more pliable—even up to overnight. It doesn’t hurt to soak a few extra if you have more than enough, in case of mishaps, extra filling, or to use for extra ties.
  •When making the masa dough, you may need to add more stock to reach the right consistency. Adding additional stock can increase the amount of masa dough you have to make the tamales. If you have extra husks, you can make 1 or 2 extra tamales, with slightly less chicken filling, but you’ll end up with more tamales to share!