Ingredients:

• 4 cups of corn flour
• 4 cups of potatoes puree
• 5 cups of water
• ½ cup and 6 tsp. of chicken broth
• 1 cup of olive oil
• 4 garlic
• 1 sp. de grounded marjoram
• Plantain leafs

Filling:

• 1 cup of cooked white rice
• Paprika
• 1 roll of celery
• 1 medium carrot
• 1 small can of green peas
• ½ red chili
• ½ shredded chicken

Preparation:

1. For the dough, sauté with the oil, the good chopped garlic and the marjoram. Then add the other ingredients of the dough and mix.
2. For the filling, chop the carrot in thin slices and the red chili in small stripes. Divide in different recipients the celery, the green peas and the rice.
3. Clean the leafs and cut them in the same.
4. Once the dough is cold shape in balls of the same size (from 100 to 125 g each one).
5. Now with all the ingredients ready, start to give a shape to the tamales. Put two leafs and, over them, one of the dough balls. Smash it a little to put the rice over and then all the vegetables and the chicken. Finally, put a little branch of celery as decoration.
6. Close it carefully and make "piñas" (pockets), so they won't open while cooking. They can also be frozen for 3 months, so any time you want to eat them, you just defrost and cook them. In this way, you will eat the tamales always fresh.
7. Cook them for approximately 30 minutes.