Cheesy-Chicken Tamales Recipe

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Emeril Lagasse on Food Network

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Ingredients

4-ounces dried cornhusks (about 20 husks)

1/2 teaspoon salt

1 1/2 cups cooked, shredded chicken meat

3/4 cup masa harina

1 teaspoon baking powder

1 cup lard or vegetable shortening

1/2 pound Monterey Jack or mild cheddar, coarsely grated

4 poblano chilies, roasted, seeded, peeled and coarsely chopped

2 teaspoons ground cumin

2/3 cup quick cooking or old-fashioned grits (not instant)

11/4 cups chicken stock

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