| 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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