Yield: 1 Servings
|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|
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