Tamales with Chicken and Olives
You can buy tamales fresh, frozen, or bottled, but they're much better made from scratch. Try the recipe for Homemade Tamales (page 33).
Cooking time: 3–4 hours
Preparation time: 45 minutes
Pot size: 3–5 quarts
1. Melt the butter in a saucepan over low heat; add the flour and stir to blend and thicken. Blend in the chicken broth and mix until smooth over low heat.
2. Mince the olives and cube the chicken meat. Add the olives, chicken, tomato puree, corn, raisins, salt, and chili powder to the thickened chicken sauce.
3. Remove the husks from the tamales and arrange the tamales in the slow cooker. Top each layer of tamales with sauce and cheese.
4. Cover and heat on a low setting for 3 to 4 hours.
Handle Dairy with Care
Recipes including fresh milk, cream, or cheese may require the dairy product to be added only at or near the end. Extended periods of cooking can cause dairy products to separate. An acidic broth, such as a tomato-based one, can have a similar effect.