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08 November 2013,09:58 by

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Makes :

Preparation Time :
20 minutes

Cooking Time :
1 1/2 hour

Preparation Method :

  • Cut potatoes into 2cm cubes. Combine potatoes and stock in pan, simmer, covered, until potatoes are tender. Drain potatoes, mash well, cool 10 minutes.
  • Heat oil in pan, add onion, garlic, pepper and chili, cook stirring until onion is soft.
  • Add tomatoes and thyme, cook stirring until tomatoes are soft.
  • Stir in mashed potato, breadcrumbs and egg; cover, refrigerate 30 minutes.
  • Remove husks carefully from corn. You will need 24 husks for this recipe.
  • Divide potato mixture into 12 equal portions.
  • Place 1 portion of mixture onto 1 corn husk to form a 6cm square.
  • Fold husk around filling, wrap another husk around to form a parcel, tie with string.
  • Repeat with remaining potato mixture and husks.
  • Place tamales in large steamer over simmering water, cover, steam about 45 minutes or until firm.


  • 1 kg Old Potatoes, peeled
  • 500 ml chicken stock
  • 2 tablespoons  Sesame oil
  • 150 grams onion, chopped
  • 1 clove garlic, crushed
  • 200 grams red pepper, finely chopped
  • 1 small fresh red chili, seeded, finely chopped
  • 500 grams tomatoes, peeled, seeded, chopped
  • 1 tablespoon chopped fresh thyme
  • 100 grams stale breadcrumbs
  • 1 egg, lightly beaten
  • 1 kg corn cobs with husks

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