In food processor pulse the masa flour with the baker powder and salt. Add the water and pulse to moisten and masa flour. Add the shortening in clumps and drizzle with the chicken broth. Process until smooth and evenly blended. scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken shredded cheese and chopped cilantro and scallions.
2
Tear twelve 12 inch square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4by2 inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around the tamales, twist the ends securly and the fold them under to make packets. Repeat form the remaining tamales.
3
Arrange the tamales seam side down in the bottom of a large steamer. steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to large platter. Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with Hot sauce
