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Chicken Tamales

Whip dough (masa) until light and fluffy. It should be very thick and well combined.

Properly beaten dough (masa) will float when dropped into cold water.

Pat dough (masa) to within 1-in. of edges of each corn husk. Top with chicken mixture and olives.

Roll corn husk around the filling. Fold top and bottom edges under; tie with kitchen string.

Arrange tied tamales in an upright position in a steamer basket.

 
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