Recipe - Hot Tamales With Chilli Tomato Salsa

2 cup Masa harina flour
1 cup Good oil; (olive, walnut or
; macadamia)
500 ml Chicken stock
1 Corn cob
100 g Chopped cooked chicken
50 g Chopped black olives
One half md Onion; finely chopped
2 teaspoon Minced chilli

FOR SALSA
500 g Fresh tomato flesh; finely
minced
2 Finely chopped garlic cloves
1 tablespoon Chopped oregano leaves; (or
1 tsp dried
; oregano)
1 tablespoon Chopped basil leaves
2 tablespoon Lemon juice
2 teaspoon Minced chilli
2 tablespoon Oil
Black pepper

Cut 20 pieces of nonstick 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 One half 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 One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.