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1
In a food processor, pulse the masa harina with the baking powder and salt.
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2
Add the water and pulse to moisten the masa harina.
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3
Add the vegetable shortening in clumps and drizzle with the chicken stock.
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4
Process until smooth and evenly blended, scraping the side of the bowl occasionally.
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5
Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
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6
Tear twelve 12-inch-square sheets of plastic wrap.
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7
Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
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8
With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
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9
Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
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10
Repeat to form the remaining tamales.
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11
Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
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12
Steam over 2 inches of boiling water for 25 minutes.
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13
Let the tamales cool slightly, then carefully transfer them to a large platter:
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14
Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
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15
Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.
