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1
Mix cream cheese, lard, baking powder, salt and masa harina in large bowl until well blended and crumbly.
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2
Gradually add chicken broth, stirring constantly until mixture forms a stiff dough.
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3
Add shredded cheese; mix well.
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4
Set aside.
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5
Combine chicken and Creamy Pumpkin Mole; set aside.
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6
Cut 12 (4-inch) squares from the banana leaves; cut 12 thin strips from the remaining banana leaves.
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7
Set aside.
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8
Hold 1 of the banana leaf squares with tongs and pass quickly across stove burner on medium heat several times until banana leaf is pliable.
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9
(Do not overheat or leaf will become brittle.)
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10
Spread about 1/4 cup of the masa dough into 3-inch square on center of smooth side of banana leaf; top with about 3 Tbsp.
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11
of the chicken mixture.
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12
Fold over 2 opposite sides of leaf, then both remaining sides to completely enclose filling.
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13
Tie up with 1 of the banana leaf strips.
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14
Repeat with remaining ingredients to make a total of 12 tamales.
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15
Place steamer basket over boiling water in pot.
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16
Stack tamales in steamer basket, folded sides down.
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17
Cover tamales with any remaining banana leaves or a damp cloth; cover with tamalera lid.
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18
Adjust heat to maintain gentle boil.
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19
Steam 1 hour or until tamales pull away from banana leaves, adding more water to pot when necessary.
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20
Cool slightly before serving.
