POUR boiling water to cover over corn husks in pan. Soak for 30 minutes. Drain and dry husks with paper towels. Tear 2 corn husks into 24 (1/4-inch) wide strips.
For Filling: COMBINE chicken, chiles, salsa and salt in medium bowl. Set aside.
For Dough: COMBINE masa flour, baking powder and ancho chile powder in medium bowl. Add chicken broth and oil, stirring to combine. Let stand 5 minutes to thicken.
SPREAD 2 Tbsp. dough lengthwise in center of corn husk to make a 3 x 2-inch rectangle. Top with 2 Tbsp. chicken filling. Fold the left side, then the right side of the corn husk over the filling. Fold the long pointed end up towards the center. Wrap a strip of corn husk around the enclosed end of tamale and tie to secure. Repeat to make 23 additional tamales.
REMOVE basket from steamer. Fill steamer pot with 1-inch water. Cover and bring to a boil over high heat. Arrange tamales in steamer basket, standing upright with open ends up. (If basket is too large, use a ball of aluminum foil to fill extra space.) Place basket in steamer pot. Cover; reduce heat to medium-low and cook 1 hour or until husks begin to pull away from filling. Add additional boiling water to steamer as needed. Allow tamales to rest for 10 minutes before serving.
Nutrition
Serving size
(2 tamales)
Calories 160
Calories from Fat40g
Total Fat 4g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 30mg
Sodium 220mg
Potassium 0mg
Total Carbohydrates 17g
Dietary Fiber 3g
Sugars 1g
Protein 14g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
