| 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 |
|
Chicken stock |
| 1 |
|
Corn cob |
| 100 |
g |
Chopped cooked chicken |
| 50 |
g |
Chopped black olives |
| 1/2 |
|
Onion, finely chopped |
| 2 |
t |
Minced chilli |
| 500 |
g |
Fresh tomato flesh, finely |
|
|
diced |
| 2 |
|
Finely chopped garlic cloves |
| 1 |
T |
Chopped oregano leaves, or |
|
|
1 tsp dried |
|
|
oregano |
| 1 |
T |
Chopped basil leaves |
| 2 |
T |
Lemon juice |
| 2 |
t |
Minced chilli |
| 2 |
T |
Oil |
|
|
Black pepper |
INSTRUCTIONS
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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