Oaxacan-Style Tamales - Philadelphia cream cheese

Method

• Mix cream cheese, lard, baking powder, salt and masa harina in large bowl until well blended and crumbly.
• Gradually add chicken broth, stirring constantly until mixture forms a stiff dough.
• Add shredded cheese; mix well.
• Set aside.
• Combine chicken and Creamy Pumpkin Mole; set aside.
• Cut 12 (4-inch) squares from the banana leaves; cut 12 thin strips from the remaining banana leaves.
• Set aside.
• 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.
• (Do not overheat or leaf will become brittle.)
• 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.
• of the chicken mixture.
• Fold over 2 opposite sides of leaf, then both remaining sides to completely enclose filling.
• Tie up with 1 of the banana leaf strips.
• Repeat with remaining ingredients to make a total of 12 tamales.
• Place steamer basket over boiling water in pot.
• Stack tamales in steamer basket, folded sides down.
• Cover tamales with any remaining banana leaves or a damp cloth; cover with tamalera lid.
• Adjust heat to maintain gentle boil.
• Steam 1 hour or until tamales pull away from banana leaves, adding more water to pot when necessary.
• Cool slightly before serving.