Saffron Chicken and Sausage Tamales with Cilantro Cream

Ingredients

• 24  corn husks dried
• 0.5 cup less-sodium chicken broth fat-free
• 0.5 cup cilantro leaves fresh finely chopped
• 4  garlic cloves minced
• 0.8 teaspoon hot sauce 
• 1 tablespoon juice of lemon fresh
• 4.5 cups basic masa dough 
• 2 cups onion chopped
• 3 ounces pork sausage smoked diced
• 2.3 cups roasted chicken breast shredded
• 0.3 teaspoon saffron threads 
• 0.8 cup cup heavy whipping cream fat-free sour
• 2 cups water hot

Equipment

• bowl
• frying pan
• oven
• broiler pan

Directions

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.
2. Drain husks.
3. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add sausage to pan; saut 2 minutes or until browned.
5. Add onion; saut 2 minutes.
6. Add garlic; saut 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.
7. Preheat oven to 45
8. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under.
9. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel.
10. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
11. Steam tamales at 450 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.
12. Let tamales stand 10 minutes.
13. To prepare cream, combine sour cream and remaining ingredients, stirring well.
14. Serve with tamales.