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