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Tamales 21

A home-style Tamales 21 made with Masa Harina Flour, Good Oil, Chicken Stock, Cooked Chicken, and Fresh Tomato Flesh Finely Diced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 500 ml
• 100 g
• 500 g
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cut 20 pieces of non-stick baking paper into approximate 15 cm squares.

2. 2

   Cut corn kernels away from the cob.

3. 3

   Break into individual kernels and brown for a few minutes in dry pan over medium heat (About 5 minutes).

4. 4

   Mix masa harina flour and oil.

5. 5

   Add chicken stock, a little at a time mixing constantly, until a smooth but firm dough is formed.

6. 6

   Mix other tamale ingredients (corn, chicken, olives, onion and chilli).

7. 7

   Gently fold these ingredients into the dough.

8. 8

   Roll a small sausage shape of dough, about a dessertspoonful, and place on piece of baking paper.

9. 9

   Wrap up into a parcel.

10. 10

    Repeat until all papers and/or dough are used up.

11. 11

    Steam for 1/2 hour in bamboo or other steamer.

12. 12

    To make salsa mix all salsa ingredients.