Directions:
Boil one chicken until the meat comes from the bones. Chop the neat fine and moisten it with the liquor in which it was boiled. Boil six large chili peppers in a little water until cooked so they can be strained through a fine strainer, and add to this the chopped chicken, with salt to taste and a little chopped parsley. Take corn meal and work into it a lump of butter the size of an egg, adding boiling water and working constantly until it makes a paste the consistency of biscuit dough. Have ready a pile of the soft inner husks of green corn and on each husk spread a lump of dough, the size of a walnut, into a flat cake covering the husk. In the center of the dough put a teaspoonful of the chopped meat with minced olive. On a large husk put several tablespoonfuls of chopped meat with olives. Roll this together and lay on them other husks until the tamale is of the size desired. Tie the ends together with strips of fine husk and put in boiling water for twenty minutes. Either veal or pork may be used instead of chicken.