Chicken Tamales with Olive Salsa

1 pound chicken, cooked and cut into pieces
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons chili powder
2 cloves minced garlic
1 teaspoon oregano
2 teaspoons cumin
2 cups masa flour
1 1/4 cups chicken broth
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup minced cilantro
1/2 cup salsa
1/2 cup chopped green chilies
1 cup grated jack cheese
1/2 cup sour cream
 
 Season the chicken with salt, chili powder and oregano and cook in the olive oil with the minced garlic. Remove chicken from the pan and mix it with the cilantro, salsa, chilies, cheese and sour cream.
Mix the masa flour, chicken broth, salt and oil to make a thick paste.
Cut 30 pieces of foil into 6" squares. Spread about 1 1/2 tablespoons of masa dough in the center of the foil to form about a 4 inch square and place a spoonful of filling in the center of the dough and use the foil to help mold the dough around the filling and press the edges of the masa together so all edges are sealed. Then fold the ends of the foil together to seal the stuffed masa inside. When all of the tamales are made put them in a pan with a steamer basket in it and steam them for about 45 minutes until masa is firm to the touch. Unwrap one to test. They are now ready to eat. You can freeze part of them at this point and them take out as many as you want to reheat later for quick snacks or meals. Just thaw them a little and reheat them in the microwave.
Once you have made these you will see how versatile the recipe is. If you want bigger tamales simply use bigger squares of foil. You can use beef or pork in place of the chicken. You can changes cheeses and add different ingredients. They are pretty foolproof as long as you keep the basic proportions.
 Mixed Olive Salsa
 8 ounces cherry tomatoes, halved
 1 7 oz jar Spanish green olives, chopped
 1 6 oz can Ripe olives, chopped
 ½ cup minced roasted red peppers or pimentos
 1 tablespoon red wine vinegar
 ½ cup minced red onions
  2 cloves minced garlic
 2 tablespoons minced cilantro
 2 minced jalapeños
 ½ teaspoon salt
 2 tablespoons olive oil
 1 teaspoon oregano
1 teaspoon cumin
1 tablespoon hot chili sauce Mix all of the ingredients together and let them blend for at least an hour up to overnight before serving.