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1
Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
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2
While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl.
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3
Add the cornmeal mix and stir until combined.
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4
Remove 2 corn husks from the water.
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5
Tear into 12 thin strips for tying up the tamales; set aside.
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6
Unfold a soaked husk, wide-end up, on a work surface.
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7
Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
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8
Roll up the tamale jelly roll-style to enclose the filling.
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9
Fold up the bottom end of the husk and tie with one of the strips of husk.
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10
Repeat with the remaining husks, filling and ties.
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11
Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot.
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12
Arrange the tamales upright (closed-end down) in the basket.
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13
Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
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14
Carefully remove the tamales from the steamer and let stand for 5 minutes.
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15
Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
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16
Photography by Jim Franco
