Tamales pronto

Yield: 1 Servings

Measure Ingredient
2 cups Masa harina
1¼ cup Chicken broth
2 cups Cooked corn
½ cup Pitted olives; chopped
½ cup Canned green chili salsa
1 medium Onion; chopped
\N \N Foil

Cut 30 pieces of foil, each 6 inch square. Stir together masa flour and chicken broth to make a thick paste. Place about 1½ tablespoons of the paste on each foil square and spread in center of foil in a 3 inch square.

Mix together corn, olives, onion, and salsa. Place about 1 ½ table-spoons of filling down center of each masa square. Fold foil edges together so masa edges meet, then seal all sides.

Arrange tamales in a kettle with a rack placed on the bottom, so that the tamales are not in the water. Add about 1 inch of water, cover, and steam about 45 minutes. About 6 servings.

Posted to recipelu-digest Volume 01 Number 565 by "Joe" <Broutek@...> on Jan 20, 1998

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