8 cups of Maseca corn masa mix.
8 cups of chicken broth mixed green salsa.
1 1/2 cup of CRISCO vegetable shortening.
2 bottles of green salsa.
2 Tsp. Baking powder.
1 Bag of corn husks.
10 to 15 Chicken legs or 1 1/2 Rotisserie chicken.
1 Jar of pimiento stuffed olives.
1 cup of raisins.
Soak the cork husks in warm water until soft
If you choose to boil in water the chicken legs, take the legs out of the broth and save the liquid to use in the corn masa mixture.
In a mixing bowl, blend the Maseca corn masa mix, crisco vegetable shortening, warm chicken broth with green salsa, baking powder and salt to taste.
You will obtain a consistent mixture and the corn masa will be soft.
In a pot with some olive oil add the shredded chicken, a bottle of green salsa, olives and raising.
Add some chicken broth and salt if needed.
Spread the masa evenly over the corn husk, after that you have to add some of the chicken mixed with olives and raisins on top of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to make a package(tamale.) Fold the empy part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook them for about 35 to 40 minutes. The tamales will be cooked when they separate easily from the corn husk.
Enjoy !!!! ;-)