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Corn Tamales with Orange Chilli Salsa

Corn Tamales with Orange Chilli Salsa

  • Author: Crystal
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free

Description

Soft corn masa tamales steamed to perfection and served with a bright orange chilli salsa.

Ingredients

Scale
  • 10 corn tamale wrappers, soaked in cool water for 1 hour
  • Raffia or butcher twine for wrapping
  • 1 medium onion, chopped fine
  • 2 cups cornmeal (500ml)
  • 1 cup chicken stock (250ml)
  • 1.5 cups fresh corn (375ml)
  • ¾ cup butter, cold and cut into small pea-sized pieces (180ml)
  • ¼ cup fresh basil, chopped (60ml)
  • 2 tablespoons fresh oregano, chopped (30ml)
  • 1 tablespoon fresh chives, chopped (15ml)
  • 1 tablespoon white sugar (15ml)
  • Salt, to taste
  • 1 cup red onion, chopped fine (250ml)
  • ½ cup green onion, chopped fine (125ml)
  • 1 tablespoon garlic, chopped fine (15ml)
  • 1 tablespoon olive oil (15ml)
  • 2 cups chopped tomatoes, medium dice (500ml)
  • 1 cup red peppers, chopped, medium dice (250ml)
  • ¼ cup white wine (60ml)
  • 2 tablespoons frozen orange juice from concentrate (30ml)
  • 2 tablespoons fresh basil, chopped (30ml)
  • 1 tablespoon chili paste (15ml)

Instructions

  1. Soak the corn tamale wrappers in cool water for 1 hour, then drain and set aside.
  2. In a large bowl combine cornmeal, fresh corn, chopped onion, basil, oregano, chives, white sugar, and salt; mix well.
  3. Add cold butter pieces and gradually incorporate chicken stock until a soft dough forms.
  4. Place a spoonful of dough onto the center of a softened tamale wrapper.
  5. Fold the wrapper into a packet and tie securely with raffia or butcher twine.
  6. Arrange the wrapped tamales upright in a steamer basket, ensuring they are not overcrowded.
  7. Steam the tamales for 1 hour 30 minutes, or until the dough is firm and pulls away easily.
  8. While the tamales steam, combine red onion, green onion, garlic, olive oil, chopped tomatoes, red peppers, white wine, frozen orange juice concentrate, fresh basil, and chili paste in a bowl; mix well.
  9. Adjust seasoning of the salsa with salt if needed and let it rest for 10 minutes to meld flavors.
  10. Remove the tamales from the steamer and let them rest for 5 minutes before serving.
  11. Serve the tamales hot, topped with a generous spoonful of orange chilli salsa.
  12. Garnish with additional fresh basil or chives if desired.

Notes

Make sure the tamale wrappers are fully softened to avoid tearing during folding.

  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main
  • Method: Steamed
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 tamale with salsa
  • Calories: 260 kcal
  • Sugar: 6 g
  • Sodium: 800 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 40 mg

Keywords: corn tamale, orange salsa, Mexican, gluten-free

Find it online: https://crystalrecipes.com/corn-tamales-with-orange-chilli-salsa/