Moroccan Tamales

Directions

1. 1
   Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water.
2. 2
   Prepare Tamale Dough recipe, adding the cumin, turmeric and coriander with the flour.
3. 3
   Assemble tamales by spreading 2 Tbsp.
4. 4
   of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk.
5. 5
   Spoon 1 Tbsp.
6. 6
   of the chicken over the masa in each husk.
7. 7
   Combine dressing and cilantro; spoon 1 tsp.
8. 8
   of the dressing mixture down the center of the masa mixture in each husk; fold over the sides of the husk and both ends to completely enclose the filling.
9. 9
   Stand tamales in a steamer basket in large pot filled 1/4 full with water.
10. 10
    (Make sure tamales are not touching the water.)
11. 11
    Bring water to boil; cover.
12. 12
    Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
13. 13
    Remove tamales from steamer basket; cool slightly.
14. 14
    Top with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.