Stuffed Tamales with Sundried tomato

 

Stuffed Tamales

Stuffed Tamales

Recipe for 10 – 12 to serve 4 people

Allow 3 tamales per person. These were made as part of the Cuban menu.

Ingredients:

  • 250g coarse corn flour (40p)

    Tamales ingredients

    Tamales ingredients

  • 10 sundried tomato pieces (99p)
  • 12 fresh coriander leaves to decorate (10p)
  • Dry oregano
  • Salt
  • 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.

Method:

Start by rinsing the coriander leaves and set aside. Carefully remove

Tamales ingredients

The corn and its outer leaves

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.

packing the Tamales

packing the Tamales

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.

packing the Tamales

packing the Tamales

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.

All packed

All packed

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.

Ready to eat

Ready to eat

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.

Enjoy!

Off to Cuba!

Hey ever heard of Santana?… If you’re between 35-45 you should have… Santana was all I knew about Cuba until 10 days ago…Hear Santana and his guitar here ignore the singers… Just the guitar (genius)!

Holla Ombre e Senora, buenos tardes !

If you were listening on 18th July, you would have heard Tom saying that he will be bringing a dessert for the show we are doing tomorrow…

He is bringing a Cuban dessert. Not sure what that going to be… I CANNOT stand uncooked desserts like cheese cakes and the likes and I really hope it is something that my face and my mouth would appreciate… Unfortunately for me, my face tends to speak for me even when I don’t want to say what I think.

So, Tom Cuban dessert prompted me to explore Cuban food which

Just in case you are wondering, here what the flag looks like!

Just in case you are wondering, here what the flag looks like!

turned out to be very educational read-up about the Cubans, their origins and colonial past… All that reflected in their food. I will do my best to interpret it as I understood it. I didn’t really want to copy a recipe and the WIKI page was very very helpful https://en.wikipedia.org/wiki/Cuban_cuisine.

So the menu I came out with reflects their African origins where the old slaves came from, the Spanish origins for their colonial past and then, the West Indies which they are often referred to as despite being South Americans. Cuban speak Spanish… Of course. Duhhh!

Since we are cooking on a budget, I sadly had to avoid fish stuff as my £10.00 would have been very quickly spent.

The menu is as follows:

Ripe, but firm plantain, still has traces of green

Ripe, but firm plantain, still has traces of green

Starters:

Fried plantain & Ginger butter beans with avocado and Lime

Main:

Ropa Vieja (old clothes) with black olives and sweet peppers served with something cooked in fresh corn leaves.

I will just be using the corn leaves here... this is what fresh corn looks like. All dressed up.

I will just be using the corn leaves here… this is what fresh corn looks like. All dressed up.

Do tune in to hear what we’ve both cooked and do come back here to see the recipe next week.

Thank you for checking in! And remember a recipe is only a suggestion… you do not have to stick to it. JUST EXPLORE and have fun!

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Here it is! Listen to the show’s podcast from here.

The Cuban Feast!

The Cuban Feast!