Chicken and Salsa Tamales

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Ingredients

3 C. cooked, shredded rotisserie chicken meat
2 C. prepared fire-roasted tomatillo medium salsa or your favorite prepared salsa
3 ³/₄ C. instant corn masa flour
3 Tbsps. Crisco^® All-Vegetable Shortening
¹/₂ tsp. salt
3 ³/₄ C. chicken broth
1 (8 oz.) pkg. shredded Mexican cheese blend
1 ¹/₂ C. fresh corn kernels or frozen corn, thawed
48 dried corn husks

COMBINE shredded chicken and salsa in large bowl; mix well.
PLACE flour, shortening and salt in large bowl. Heat chicken broth to boiling; add to flour mixture and stir until a dough forms. Stir in corn and cheese.
DRAIN corn husks and dry with paper towels. Lay 2 husks lengthwise on work surface, the two cut wide ends halfway overlapping each other in the center. Spoon 2 Tbsp. dough into center of corn husks; pat into a 4 x 2-inch rectangle. Top with 2 Tbsp. chicken mixture. Pat another 2 Tbsp. dough into an oval; place over chicken mixture. Press down slightly to flatten. Fold top and bottom ends of husks over filling. Roll from side edge to completely enclose. Wrap in foil. Repeat with remaining ingredients to make 23 additional tamales.
REMOVE basket from steamer pot. Fill pot with about 1-inch water. Cover and bring to a boil over high heat. Arrange tamales in steamer basket, standing upright. (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 30 minutes or until dough is set. Add additional boiling water to steamer as needed. Allow tamales to rest for 10 minutes before serving. Remove tamales from foil. Unfold husk to open.