3 cups meat from a rotisserie chicken cooked chopped
52 corn husks
20 servings tamale dough
1 tsp ground cumin
0.8 cup 3/4 cup kraft zesty italian dressing italian kraft
Equipment
pot
steamer basket
Directions
Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the cumin, turmeric and coriander with the flour.
Assemble tamales by spreading 2 Tbsp. 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. Spoon 1 Tbsp. of the chicken over the masa in each husk.
Combine dressing and cilantro; spoon 1 tsp. 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.
Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
Remove tamales from steamer basket; cool slightly. Top with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.
