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1
Add broth gradually to cornmeal in large bowl, stirring constantly until mixture forms soft dough.
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2
Knead in oil until well blended.
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3
(Dough will be light yellow-orange in color.)
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4
Cover with clean, damp kitchen towel; set aside.
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5
Cook tomatoes, dressing and capers in medium saucepan on medium heat 5 min., stirring frequently.
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6
Add chicken and pork; cook 5 min.
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7
or until heated through, stirring occasionally.
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8
Set aside.
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9
Spoon 1/4 cup dough onto center of 1 banana leaf; spread into 5x3-inch rectangle.
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10
Top with 1/3 cup meat mixture, 1 onion slice, 1/2 tsp.
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11
nuts, 1 Tbsp.
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12
bacon, 2 olives and 1 pepper strip; set aside.
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13
Spoon 1/4 cup of the remaining dough onto center of second banana leaf; spread into 6x4-inch rectangle.
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14
Carefully place second banana leaf, dough-side down, over filling on first banana leaf; press together gently.
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15
Fold over lengthwise sides of leaves, then fold over both remaining sides to completely enclose filling.
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16
Tie closed with kitchen twine.
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17
Repeat to make 12 tamales.
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18
Pour 2 cups water into 8-qt.
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19
stockpot fitted with steamer basket.
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20
(Or, use a tamalera pot.)
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21
Line bottom of basket with remaining banana leaves; top with tamales.
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22
Cover with lid.
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23
Bring water to boil on medium-high heat.
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24
Steam on medium-low heat 1 hour or until tamales pull away from banana leaves, adding more boiling water to pan when necessary.
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25
Remove from steamer; cool slightly.
