Ingredient :

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2 cups masa harina
3/4 cups lard or shortening
1 tsp. CALUMET Baking Powder
1 tsp. salt
2 cups warm chicken broth
1/2 lb. cooked chicken, shredded (about 1-1/2 cups)
1/2 cup KRAFT Shredded Mozzarella Cheese
1/4 cup lemon juice
16 banana leaves, rinsed, cut into 10 inch squares

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Method :

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Mix masa harina, lard, baking powder and salt in large bowl with wooden spoon until well blended and crumbly. Gradually add just enough chicken broth to make a stiff dough, stirring constantly; set aside. Mix chicken, cheese and lemon juice in medium bowl.

Hold banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable. (Do not overheat or leaf will become brittle.) Spread 1/4 cup of the dough into 3-inch square in center of smooth side of banana leaf. Top with about 2 Tbsp. of the chicken mixture. Fold over sides of the leaf and both ends to completely enclose the filling. Repeat to make 12 tamales.

Line large tamalera with remaining 4 banana leaves. Stack tamales in basket, folded sides down; cover. Adjust heat to maintain a gentle boil. Steam for 1 hour or until tamales pull away from the banana leaves, adding more water to the pot when necessary. Cool slightly before serving.