| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Consuming, Passions | 1 | servings | |
INGREDIENTS
| 2 | c | Masa harina flour |
| 1 | c | 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 | md | Onion; finely chopped |
| 2 | ts | Minced chilli |
| 500 | g | Fresh tomato flesh; finely diced |
| 2 | Finely chopped garlic cloves | |
| 1 | tb | Chopped oregano leaves; (or 1 tsp dried |
| ; oregano) | ||
| 1 | tb | Chopped basil leaves |
| 2 | tb | Lemon juice |
| 2 | ts | Minced chilli |
| 2 | tb | Oil |
| Black pepper |
INSTRUCTIONS
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 1/2 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; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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