| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Masa harina |
| 1 1/4 | c | Chicken broth |
| 2 | c | Cooked corn |
| 1/2 | c | Pitted olives; chopped |
| 1/2 | c | Canned green chili salsa |
| 1 | md | Onion; chopped |
| Foil |
INSTRUCTIONS
Cut 30 pieces of foil, each 6 inch square. Stir together masa flour and chicken broth to make a thick paste. Place about 1 1/2 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 1/2 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@worldnet.att.net> on Jan 20, 1998
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