30min / 10p
Tamales, wrapped in corn- or banana leave, are popular all over Latin America. Filled with corn dough with meat, vegetables or fruit, wrapped like a present. I make them more light without the corn dough. Oh...the leaves are not edible!
- frozen banana leaves, clean with slight damp kitchen paper
- 3 big cans of sweet corn / 1 bag of white corn kernels (choclo)
- 4 fresh garlic cloves, finely cut
- 100gr pine nuts
- 1 tsp hot pepper
- 250 gr of mozzarella, thin slices
- 1 hand of fine chopped cilantro
- 1 hand of raisins
- 10 kalamata olives, chopped
- ground black pepper and salt
- groundnut oil
- Fry the pine nuts and finely chopped garlic in olive oil for 5 minutes over a low heat, make sure it gets a nice golden colour.
- Grind the corn and hot pepper briefly in the kitchen aid to a solid substance: not too liquid, it still needs to contain some whole corn kernels.
- Mix the corn, garlic, raisins and olives and bake for 3mins. It will start popping and caramelize, so that the sweet taste of the corn comes out. Add the cilantro and salt and pepper to taste and turn the fire off.
- Cut square shaped sheets of 25 x 20 cm and make a pile of the sheets. Rip thin ribbons of one leave to wrap around the envelopes.
- Put a tablespoon of the mix in the middle of the leave. Put two pieces of mozzarella on top.
- Wrap the package using the ribbon. You can eat these lovely tamales immediately, but also easily keep in the fridge for two days.
If you prefer to eat them warm, use a bamboo steam basket and leave the little packages for 5min steaming in the basket.