Ingredients:
- 14 corn husks or foil.
- 2-3 lb rotisserie chicken, meat shredded.
- 1 cup shredded Mexican blend cheese.
- 1/2 cup chopped fresh cilantro
- 1/2 cup frozen green peas
- 1/2 cup drained and halved olives
- 2 cups salsa
- 2 cups self-rising yellow cornmeal mix
Directions:
- Soak the husks in warm water. Soak for 30 minutes or until they are soft and pliable.
- Mix the filling, while husks soak. Stir together the chicken, cheese, cilantro, pease, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
- Unfold the soaked husks wide end up, on a work surface. Starting at the top edge spoon 2/3 cup filling down the center and mold into 4x2" rectangle, leaving room at the bottom for folding.
- Roll up the tamale jelly roll style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks and filling.
- Add 1" of water to a deep pot with a tight fitting lid, place a steamer basket in the pot. Arrange the tamales upright (closed end down) in the basket. Bring the water to boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water if needed.
- Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter, untie and open the husks then garnish.
