Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Chicken Tamales

• 3 cups chicken meat
  6 red peppers
  ¼ cup chopped onion
  ½ cup vinegar
  1 cup bread crumbs
  1 cup tomatoes
  10 olives chopped
  1 egg

Chop the chicken meat. Chop peppers and onion and soak in vinegar one hour. Drain, add remaining ingredients. Shape like croquettes. Roll in corn meal and wrap in corn husks. Tie the ends to keep the mixture in. Steam three hours. Dry in oven ten minutes.