Recipe for Hot Tamales with Chilli Tomato Salsa 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup masa harina flour
1 cup good oil, (olive, walnut or macadamia)
500 ml chicken stock
1 x corn cob
100 gm chopped cooked chicken
50 gm chopped black olives
1/2 med onion, finely chopped
2 tsp minced chilli
----------------- FOR SALSA ----------------
500 gm fresh tomato flesh, finely diced
2 x finely chopped garlic cloves
1 tbl chopped oregano leaves, (or 1 tsp dried oregano)
1 tbl chopped basil leaves
2 tbl lemon juice
2 tsp minced chilli
2 tbl oil
Instructions:
Instructions: Cut 20 pieces of non-stick baking paper into approximate 15cm squares.

Cut corn kernels away from the cob. Break into individual kernels and brown for a few minutes in dry pan over medium heat (About 5 minutes).

Mix masa harina flour and oil.

Add chicken stock, a little at a time mixing constantly, until a smooth but firm dough is formed.

Mix other tamale ingredients (corn, chicken, olives, onion and chilli).

Gently fold these ingredients into the dough.

Roll a small sausage shape of dough, about a dessertspoonful, and place on piece of baking paper. Wrap up into a parcel. Repeat until all papers and/or dough are used up.

Steam for 1/2 hour in bamboo or other steamer.

To make salsa mix all salsa ingredients.

Leftover potential: Best eaten the day theyre made.

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