Title: Hot Tamales with Chilli Tomato Salsa
Categories: Consuming, Passions
Yield: 1 servings

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

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

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 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 1/2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.