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17 December 2012,03:27 by
D.Sumithra

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CHICKEN AND CHILLI TAMALES

Makes :
15

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place corn husks in a bowl, cover with warm water and soak for about 20 - 30 minutes. Drain corn husks and pat dry with absorbent kitchen paper.
  • Tamale Dough: Place masa and baking powder in a bowl, then stir in stock and mix to combine.
  • Place butter in a bowl and beat until light and creamy.
  • Gradually beat masa mixture into butter and continue beating to make a smooth dough.
  • Filling: Heat a frying pan over a high heat, add oil, chillies, oregano and garlic and cook, stirring, for 1 minute.
  • Stir in the chicken, flour and tomato puree and cook, stirring, for about 5 minutes or until chicken is cooked and mixture reduces and thickens.
  • Take 2 tablespoons of dough and press to flatten, place on a corn husk, then top with 1 tablespoon of filling.
  • Take another 2 tablespoons of dough press to flatten, then place over filling and press edges of dough to enclose.
  • Fold corn husk around dough parcel to enclose, then wrap other husk around the parcel in the opposite direction and tie to secure.
  • Repeat with remaining corn husks, dough and filling to make 15 tamales.
  • Place tamales in a steamer over boiling water and steam for 30 - 45 minutes or until cooked through.

INGREDIENTS

  • 30 dried corn husks

Tamale Batter

  • 100 grams butter, softened
  • 750 grams fresh masa
  • 2 teaspoons baking powder
  • 150 ml chicken stock

Chicken And Green Chilli Filling

  • 250 grams finely chopped chicken
  • 1 tablespoon Cooking oil
  • 2 fresh green chillies, chopped
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 2 teaspoons fresh oregano leaves
  • 1 tablespoon tomato puree

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