Hot tamales with chilli tomato salsa

1 servings

Ingredients

Quantity Ingredient
2 cups Masa harina flour
1 cup Good oil; (olive, walnut or
; macadamia)
500 millilitres Chicken stock
1 Corn cob
100 grams Chopped cooked chicken
50 grams Chopped black olives
½ medium Onion; finely chopped
2 teaspoons Minced chilli
500 grams Fresh tomato flesh; finely diced
2 Finely chopped garlic cloves
1 tablespoon Chopped oregano leaves; (or 1 tsp dried
; oregano)
1 tablespoon Chopped basil leaves
2 tablespoons Lemon juice
2 teaspoons Minced chilli
2 tablespoons Oil
Black pepper

Directions

FOR SALSA

Cut 20 pieces of non-stick baking paper into approximate 15cm 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 ½ hour in bamboo or other steamer.

To make salsa mix all salsa ingredients.

Leftover potential: Best eaten the day they're made.

Converted by MC_Buster.

Per serving: 316 Calories (kcal); 28g Total Fat; (84% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 4540mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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