Nacatamales

1. 1

   Mix masa harina, lard, baking powder and salt in large bowl with wooden spoon until well blended and crumbly.

2. 2

   Gradually add just enough chicken broth to make a stiff dough, stirring constantly; set aside.

3. 3

   Mix chicken, cheese and lemon juice in medium bowl.

4. 4

   Hold banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable.

5. 5

   (Do not overheat or leaf will become brittle.)

6. 6

   Spread 1/4 cup of the dough into 3-inch square in center of smooth side of banana leaf.

7. 7

   Top with about 2 Tbsp.

8. 8

   of the chicken mixture.

9. 9

   Fold over sides of the leaf and both ends to completely enclose the filling.

10. 10

    Repeat to make 12 tamales.

11. 11

    Line large tamalera with remaining 4 banana leaves.

12. 12

    Stack tamales in basket, folded sides down; cover.

13. 13

    Adjust heat to maintain a gentle boil.

14. 14

    Steam for 1 hour or until tamales pull away from the banana leaves, adding more water to the pot when necessary.

15. 15

    Cool slightly before serving.

* Per serving · 4 servings · Values may vary.

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