Directions (continued)

• chop or shred chicken.
• For dough, in a large bowl, beat the shortening until light and
• fluffy, about 1 minute. Add small amounts of masa harina alternately
• with 2 cups reserved broth, beating until well blended.
• Drop a small amount of dough into a cup of cold water; dough should
• float to the top. If dough does not float, continue beating until
• dough is light enough to float.
• In a Dutch oven, heat oil over medium heat; stir in flour until
• blended. Cook and stir for 7-9 minutes or until lightly browned.
• Stir in the spices, chicken and 4 cups reserved broth. Bring to a
• boil. Reduce heat; simmer, uncovered, for 45 minutes or until
• filling is thickened, stirring occasionally.
• Drain corn husks and pat dry. Place a corn husk on a work surface
• with the small end pointing away from you. On large end, spread 3
• tablespoons dough to within 1 in. of edges. Top with 2 tablespoons
• chicken mixture and 2 teaspoons olives. Fold long sides of husk over
• filling, overlapping slightly. Fold over ends of husk; tie with
• string to secure. Repeat.
• In a large steamer basket, position tamales upright. Place basket in
• a Dutch oven over 1 in. of water. Bring to a boil; cover and steam
• for 45-50 minutes or until dough peels away from husk, adding
• additional hot water to pan as needed. Yield: 20 tamales.