Recipe for 10 – 12 to serve 4 people
Allow 3 tamales per person. These were made as part of the Cuban menu.
- 250g coarse corn flour (40p)
- 10 sundried tomato pieces (99p)
- 12 fresh coriander leaves to decorate (10p)
- Dry oregano
- 3 tablespoons Flavour oil (from sundried tomato jar)
- 250ml boiling water
- 2 table spoons self-rising flour
- 1 fresh corn (37p)
Total spent: £1.86 or 46p per person. The only thing used on the fresh corn on this recipe are the leaves. The corn kernels will be used in another recipe.
Start by rinsing the coriander leaves and set aside. Carefully remove
one by one the outer leaves of the corn cob. Remove any extra “corn hair” rinse the leaves and flick out the water. The number of leaves on the corn cob can vary from 8-12…
Slice the pieces of sundried tomato in 2 – 3 to make them thinner. Set aside.
In a mixing bowl, pour the corn flour, the self-rising flour, a pinch of salt and oregano. Mix all the dry elements together then, add the boiling water, the flavoured oil and knead the dough using a spatula until you obtain the consistency of a cookie dough.
Now lay flat all the corn leaves on a flat surface. On each leave, place 1 coriander leave, then top with the equivalent of 2 tablespoons full of corn dough. Flatten the dough on the corn leave and place on it 2-3 pieces of sundried tomato. Now bring together all the edges of the corn leave as if making a rolled cigarette. Fold the edge together and finish folding by over flapping both ends of the corn leaves.
You can either hold the parcel together with a tooth pick or simply put the parcel aside face down.
Repeat until all the parcels are done.
If you’ve got a steamer, use it to cook the tamales. If not, Place all the tamale parcels in an oven proof dish and place the dish in a big enough pan with a lid. Without a steamer, it is best to cook the tamales in a Bain Marie.
The idea here is that you will pour some water in the pan, making sure that none of it enters the heat proof dish containing the tamales. The water in the pan should be at about half the height of the dish within the pan. As water boils, it will produce enough heat to cook the tamales. For the size of the tamales made in the recipe, you should allow 20 minutes for them to be cooked through.
To check that the tamales are ready, they should be harder and if pricked with the tip of the knife, just like the test for a cake, the knife should come out dry. The secret is to keep the steam to the max in the pan. Make sure to top up the water as it dries out.
Tamales are great replacement for rice or potatoes. Feel free to deep fry the left-overs to give them a crispier outer layer…
They are to be eaten without the corn leaves obviously.
Note: Using corn leaves add to the taste of the Tamales. In the absence of corn leaves, use banana leaves (found in the local ethnic or Chinese supermarket) or simply kitchen foil.
See how I serve mine her with a Cuban Ropa Vieja.