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Ingredients

• 2 cups  masa harina
• 1 teaspoon  baking powder
• 1 1/4 teaspoons  kosher salt
• 1 1/4 cups  cool water
• 1/2 cup  solid vegetable shortening, softened (3 ounces)
• 1/2 cup  chicken stock or low-sodium broth
• 2 1/2 cups  shredded chicken, from 1 rotisserie chicken
• 1/4 pound  sharp cheddar cheese, shredded (1 packed cup)
• 1/2 cup  chopped cilantro
• 2   scallions, finely chopped
•   Hot sauce, for serving

Description

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 Tradition

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