Chicken Tinga Tamales

1. 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 water, beating well after each addition until light and fluffy.

2. Heat dressing in medium skillet on medium-high heat. Add onions; cook 3 min. Add remaining ingredients; stir. Cook on medium heat 10 min., stirring occasionally.

3. 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.

4. 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.

Chicken Tinga Tamales

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