Corn Tamales with Chicken

Name: Corn Tamales with Chicken
Yield: 25 tamales
Cuisine: American
Ingredients: 3 cups yellow corn flour (about 375 grams); as needed chicken broth; 4 tablespoons pork lard; as needed annatto paste; as needed salt; slices green olives; slices hard-boiled egg; raisins; cooked chicken; finely chopped white onion; green bell pepper, diced small; chopped cilantro; annatto paste for sautéing; thin strips of red bell pepper; atchira leaves (or banana leaves) for wrapping; as needed green peas

Ikela Arteaga @cook_10166947

Quito

This is a traditional Ecuadorian dish, though it goes by different names throughout Latin America. It's perfect for an afternoon coffee or for breakfast.

Ikela Arteaga @cook_10166947

Quito

This is a traditional Ecuadorian dish, though it goes by different names throughout Latin America. It's perfect for an afternoon coffee or for breakfast.

Saved

Ingredients

25 tamales

3 cupsyellow corn flour (about 375 grams)
as neededchicken broth
4 tablespoonspork lard
as neededannatto paste
as neededsalt
Filling
slicesgreen olives
sliceshard-boiled egg
raisins
cooked chicken
finely chopped white onion
green bell pepper, diced small
chopped cilantro
annatto paste for sautéing
thin strips of red bell pepper
atchira leaves (or banana leaves) for wrapping
as neededgreen peas

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Steps

1

Dissolve the corn flour in cold chicken broth, then cook over low heat. Gradually add the annatto paste and salt, stirring constantly until you have a thick, smooth dough.
2

Clean the atchira (or banana) leaves and run a rolling pin over the central vein to soften them.
3

Make a sauté by cooking the annatto paste, shredded chicken, onion, green bell pepper, cilantro, and green peas in oil. Add salt to taste.
4

Prepare all the filling ingredients to start assembling the tamales.
5

Place a large spoonful of dough in the center of the leaf, then add the chicken filling, a slice of hard-boiled egg, raisins to taste, green olives, and a strip of red bell pepper. Fold the leaf to close.
6

After wrapping all the tamales, place them in a tamale steamer or, if you don't have one, in a regular pot with a steamer basket and lid. Steam for at least 40 minutes over medium heat.
7

Serve with coffee and your favorite hot sauce.