Consuming Passions - Worldwide Events Managers

Hot Tamales with Chilli Tomato Salsa

Serves:

Notes

This is classic from South of the border, down Mexico way. Small savoury parcels are steamed and served hot with a cool salsa of fresh tomato, herbs, lemon and olive oil. Should be served chilli hot, but is also tasty served mild. The amounts of chilli I have included here are for medium hot. The flour should be available in larger supermarkets, delicatessens and health food stores

Ingredients

• 2 cups masa harina flour
• 1 cup good oil (olive, walnut or macadamia)
• 500ml chicken stock
• 1 corn cob
• 100g chopped cooked chicken
• 50g chopped black olives
• 1/2 medium onion, finely chopped
• 2 tsp minced chilli

For Salsa:

• 500g fresh tomato flesh, finely diced
• 2 finely chopped garlic cloves
• 1 Tbsp chopped oregano leaves (or 1 tsp dried oregano)
• 1 Tbsp chopped basil leaves
• 2 Tbsp lemon juice
• 2 tsp minced chilli
• 2 Tbsp oil
• Black pepper

Method

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, simply mix all salsa ingredients.