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.