Moroccan Tamales

1. 1

   Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water.

2. 2

   Prepare Tamale Dough recipe, adding the cumin, turmeric and coriander with the flour.

3. 3

   Assemble tamales by spreading 2 Tbsp.

4. 4

   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.

5. 5

   Spoon 1 Tbsp.

6. 6

   of the chicken over the masa in each husk.

7. 7

   Combine dressing and cilantro; spoon 1 tsp.

8. 8

   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.

9. 9

   Stand tamales in a steamer basket in large pot filled 1/4 full with water.

10. 10

    (Make sure tamales are not touching the water.)

11. 11

    Bring water to boil; cover.

12. 12

    Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.

13. 13

    Remove tamales from steamer basket; cool slightly.

14. 14

    Top with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

No additional tips available.