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LOCATION: Recipes >> Mexican >> Tamales 22

Print this Recipe    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.

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