2 lb. loose corn (1 pkg.)
1 whole chicken
1 bottle olive mix (with the pit)
1 can peas and carrots
1 box raisins (optional)
Paper to wrap the mass, string

Boil the corn until cooked. Rinse the corn well. Grind the corn at least 2 times. Season the chicken well. Add pepper to chicken or the gravy if you like it spicy. Make sure to make lots of gravy.

Remove the chicken from the pan. Mix the gravy with the corn dough or mass. Break off pieces off the dough and place on the paper. Flatten the dough a little and place pieces of chicken, some peas or carrots, olives or raisins in the center. Close the dough. Wrap the finished tamale in the paper and tie it with the string. Repeat until all of the dough is finished.

Boil the tamales in salty water for 10 minutes. If there is leftover corn dough, you can make tortillas. Freeze all uneaten tamales for a later date. Serves 10 or more.