| 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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