Mexican: Tamales 22 by Recipe Cottage

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	Tamales 22

		Hot Tamales with Chilli Tomato Salsa 2 cups masa harina flour 1 cup good oil (olive, walnut or macadamia) 500 ml chicken stock 1 corn cob 100 g chopped cooked chicken 50 g chopped black olives 1/2 medium onion, finely chopped 2 tsp minced chilli 500 g fresh tomato flesh, finely diced 2 finely chopped garlic cloves 1 Tbsp chopped oregano leaves (or 1 tsp dried oregano) 1 Tbsp chopped basil leaves 2 Tbsp lemon juice 2 tsp minced chilli 2 Tbsp oil Black pepper Cut 20 pieces of non-stick baking paper into approximate 15 cm squares. Cut corn kernels away from the cob. Break into individual kernels and brown for a few minutes in dry pan over medium heat (About 5 minutes). Mix masa harina flour and oil. Add chicken stock, a little at a time mixing constantly, until a smooth but firm dough is formed. Mix other tamale ingredients (corn, chicken, olives, onion and chilli). Gently fold these ingredients into the dough. Roll a small sausage shape of dough, about a dessertspoonful, and place on piece of baking paper. Wrap up into a parcel. Repeat until all papers and/or dough are used up. Steam for 1/2 hour in bamboo or other steamer. To make salsa mix all salsa ingredients.