Montucas
Fresh-corn tamales with chicken, steamed in corn husks.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Strip the husks from the cobs whole and rinse them in warm water.
Cut off the kernels and grind them in a blender with the juice they release.
Beat the lard with salt and sugar and work in the corn mass until even.
Simmer the chicken until tender, pull it into threads and keep the broth.
Fry the onion, pepper and tomatoes with the annatto and add the chicken, olives and capers.
Spoon dough onto a husk, add filling, fold it over and tuck the ends under.
Stand the parcels upright in a pot and steam them an hour and a quarter.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.