Servings: 6
Prep Time: 10 min
Cook Time: 30 min
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1 cup; chopped black olives
1 cup; whole kernel corn
1 cup; olive oil
1 cup; spicy tomato juice
1/2 cup; green chile salsa
1/4 cup; canned chopped jalapeño peppers
1/4 cup; grated pecorino Romano or Monterey Jack cheese
2 cups; diced cooked turkey (optional)
12 dried corn husks, soaked in warm water for 1 hour
Place all of the ingredients except for the corn husks in a large bowl, and stir to mix well. Divide the mixture into 12 equal portions.
To make the tamales, remove a corn husk from the water and pat it dry. Lay the husk on a flat surface and place one portion of the filling in the center, forming it into a rectangular pillow on the husk. Bring the two long sides of the corn husk over the filling and overlap them a bit. Then fold the two remaining ends over the top of the husk. Repeat with the remaining husks.
Place the tamales folded sides down in a steamer basket, and place the basket over boiling water. Cover the pot and steam for 30 minutes, adding more water to the steamer as necessary to keep it from boiling out.