Miniature Chicken Tamales |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Photo taken of page in my cookbook. Perfect for a holiday party, these little guys are not traditional but all the flavors are there :-). Ingredients:
dough |
3 1/2 oz butter |
1 small clove garlic, crushed into a paste |
1 tsp ground cumin |
1 1/2 cups masa harina |
1/3 cup heavy cream |
1/3 cup chicken stock |
filling |
1 cob of fresh corn |
2 tablespoons oil |
8 oz shredded chicken meat |
1 clove garlic, crushed |
1 red chilli, seeded and chopped |
1 shallot, finely chopped |
1 red bell pepper (peeled), finely chopped |
2 roma tomatoes, peeled seeded and finely chopped |
Directions:
1. To made dough, with electric beater whip butter until creamy. Add cumin, 1 tsp. salt and garlic; mix well, Add masa harina and combined cream and stock, adding alternately until combined.
2. To make the filling, add the corn to a pan of bring water and cook 5-8 minutes or until corn is tender. Cool then cut kernels from corn using a sharp knife. Heat oil in sauté pan and sauté the onion and red bell pepper until soft. Add the garlic, cumin and red chilli and sauté until fragrant. Add the corn, chicken, tomato and salt and simmer for 15 minutes or until liquid from tomatoes has reduced.
3. Bring a large pan of boiling water to a boil and place a large bamboo steamer over it, making sure it does not touch the water.
4. Cut 12 pieces of parchment paper into 8x6 inch pieces. Spread a thick layer of the dough over each piece, leaving at border at each end. Place some of the filling in the center, roll up and secure the ends with butcher string. Cook in the steamer 35 minutes or until firm.
5. In advance: the filling can be made one day ahead. Make dough and assemble the day of serving.
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