Tamales Company Gallo
Source of Recipe
Jamaica Gleaner
List of Ingredients
25 whole fresh corns
(cornmeal can be substituted)
Water to cover corns
2 strips bacon - finely chopped
2 slices ham (optional)
2 cloves garlic
finely chopped
2 onion or escallion
finely chopped
4 tomatoes - finely chopped
Salt to taste
Black pepper to taste
Olive oil for frying
Recipe
1. Place pot with water on fire and bring to boil. Lower heat and keep hot.
2. Peel the corn keeping the inside leaves. Remove kernels from the corn. Grind or blend until fine with a mash consistency, add a little warm water if necessary.
3. In a small frying pan fry the bacon, garlic, onion, tomato, salt and pepper. Mix in with the corn mash.
4. Place two husks of the corn together to form a long boat-like receptacle. Place 4 tablespoons of the corn mix onto the leaves. Close together and tie in the same way as Blue Drawers is done. (See photo.) Place into boiling water and simmer for 30 minutes.
5. Remove from water, drain, place on plate. Untie the tamale. Drizzle with Salsa Cubana and serve.
Salsa Cubana
1 clove Garlic - finely chopped
1 onion - finely chopped
1 escallion finely chopped
5 tomatoes finely chopped
1 sweet pepper
finely chopped
scotch bonnet deseeded
and finely chopped
teaspoon cumin powder
teaspoon black pepper
cup red wine
2 tablespoons olive oil
Method
Place oil in a pan until hot. Add all ingredients except wine into pan and fry for a few minutes until onion and garlic become soft. Add wine and allow to reduce. This Salsa is used to garnish the tamale.
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