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1
Beat first 4 ingredients in large bowl with mixer on low speed until blended.
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2
Gradually add water, beating well after each addition until light and fluffy.
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3
Heat dressing in medium skillet on medium-high heat.
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4
Add meat and chili powder; cook 5 min.
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5
or until lightly browned, stirring occasionally.
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6
Stir in raisins and olives; cook 2 min.
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7
Remove from heat.
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8
Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces.
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9
Top each with 1/3 cup meat mixture.
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10
Fold in sides of leaves to completely enclose filling.
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11
Tie closed with strips cut from some of the remaining banana leaves.
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12
Pour 3 cups water into tamalera pot or 8-qt.
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13
stockpot fitted with steamer basket.
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14
Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves.
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15
Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel.
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16
Cover with lid.
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17
Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.
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18
Serve tamales topped with salsa.
