Steamed Chicken And Corn Tamales

Ingredients

• Corn husks
• 2 cups chicken stock
• 1 tsp salt
• ¾ cup cornmeal
• ¾ cup finely chopped chicken meat
• 1 onion, chopped fine
• 2 green peppers, chopped fine
• 6 olives, chopped fine
• 24 seeded raisins

Method

1. 1 Soak corn husks in cold water for two hours.
2. 2 Combine chicken stock, salt, and cornmeal in a saucepan; cook until thick mush forms.
3. 3 Cool the mush, then mix in chopped chicken, onion, green peppers, olives, and raisins.
4. 4 Drain husks, spread a layer of mush, add a tablespoon of filling, and cover with more mush.
5. 5 Form into rolls slightly larger than a sausage, tie securely in husks, and steam for 1 hour 15 minutes.