Hot Tamales with Chilli Tomato Salsa
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|1 cGood oil; (olive, walnut or macadamia)|
|2 Finely chopped garlic cloves|
|2 tbLemon juice|
|1/2 mdOnion; finely chopped|
|2 cMasa harina flour|
|1 Corn cob|
|500 gFresh tomato flesh; finely|
|2 tbVegetable oil|
|100 gChopped cooked chicken|
|2 tsMinced chilli|
|1 tbChopped basil leaves|
|500 mlChicken Stock|
|50 gChopped black olives|
|1 tbChopped oregano leaves; (or oregano)|
|2 tsMinced chilli|
Hot Tamales with Chilli Tomato Salsa Preparation
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 mix all salsa ingredients. Leftover potential: Best eaten the day theyre made. 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 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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