BBQ CHICKEN AND BEAN TAMALES

BBQ Chicken and Bean Tamales image

Don't be surprised if you find yourself making roast chicken one night just to get the leftovers for these BBQ Chicken and Bean Tamales the next.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

30 large corn husks
1-3/4 cups masa harina
1/2 cup lard or shortening
1 tsp. baking powder
3/4 tsp. salt
1-2/3 cups warm water
1 cup drained canned pinto beans, divided
1-1/2 cups shredded cooked chicken
1/3 cup KRAFT Original Barbecue Sauce
1 tsp. ancho chile pepper powder

Steps:

Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating well after each addition until light and fluffy. Stir in 1/2 cup beans.
Combine remaining beans with remaining ingredients.
Spread about 1/3 cup masa dough into 4-inch square on center of each of 12 drained corn husks, leaving about 2 inches at top of husk. Top each with about 3 Tbsp. chicken mixture. Fold over both sides and one end of each husk to enclose filling.
Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamalera liner or steamer basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining corn husks or damp kitchen towel. Cover with lid. Bring to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g