Quick Chicken-and-Cheese Tamales
"To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks. Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them...."
INGREDIENTS
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2 cups masa harina
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1 teaspoon baking powder
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1 1/4 teaspoons kosher salt
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1 1/4 cups cool water
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1/2 cup solid vegetable shortening, softened (3 ounces)
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1/2 cup chicken stock or low-sodium broth
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2 1/2 cups shredded chicken, from 1 rotisserie chicken
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1/4 pound sharp cheddar cheese, shredded (1 packed cup)
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1/2 cup chopped cilantro
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2 scallions, finely chopped
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Hot sauce, for serving
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