1 med. onion, chopped
1 tbsp. vegetable oil
1 (4 oz.) can taco sauce (1/2 c.)
1/3 c. sliced olives, black
1 tsp. ground cumin
1 tsp. salt
4 c. coarsely chopped, cooked chicken

Saute onion in oil until clear; stir in remaining ingredients and set aside.

MASA DOUGH:

1 c. shortening or lard
2 1/2 c. masa harina (corn flour)
2 tsp. chili powder
1 tsp. salt
1 3/4 c. chicken stock
24 prepared corn shucks or 6 inch sq. of parchment or 6 inch sq. of aluminum foil for wrappers

For masa dough, cream shortening until fluffy; add remaining ingredients; beat until light and fluffy or until a spoonful dropped in water floats.

Divide Masa Dough into 24 parts and place on wrappers. Spread each to form a 4 inch square keeping one edge even with the edge of the wrapper.

Top with filling, roll up as for a jelly roll, starting with the edge of masa even with the wrapper. Fold one end up and seal well. Stack tamales, open end up, in a trivet, cake rack or colander. Steam above gently boiling water in large kettle, for about 1 hour or until masa dough does not stick to the wrapper. Serve warm with favorite enchilada sauce. Can be frozen and reheated successfully.