|Dehydrated masa flour||2 Cup (32 tbs)|
|Regular strength chicken broth||1 1⁄4 Cup (20 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cooked turkey/Cooked chicken||2 Cup (32 tbs), finely diced|
|Pitted ripe olives||3⁄4 Cup (12 tbs), coarsely chopped|
|Onion||1 Medium, finely chopped|
|Canned green chile salsa||1⁄2 Cup (8 tbs)|
Cut 30 pieces of foil, each 6 inches square.
Stir together masa flour, chicken broth, 1/2 teaspoon salt, and oil to make a thick paste.
Spread about 1 1/2 tablespoons of the paste in a 3-inch square in center of each piece of foil.
In a bowl, mix turkey, olives, onion, and salsa; season to taste with salt.
Spoon about 1 1/2 tablespoons of the filling down center of each masa square.
Fold foil edges together so masa edges meet; seal all sides.
Steam as directed for Basic Tamales until masa is firm to touch; unwrap to test (about 45 minutes).