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Chicken Tamales with Katsu Picante Sauce
Ingredients
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1 tablespoons olive oil
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1 teaspoon Garlic Salt
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450 gram (1 pound) skinless, boneless chicken thighs
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75 millilitre (3 fluid ounce) katsu sauce
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3 tablespoons caster sugar
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½ teaspoon Chilli Flakes
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18 corn husks
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100 gram (4 ounce) lard
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175 gram (6 ounce) masa harina (masa flour)
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½ teaspoon Oregano
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¼ teaspoon Garlic Salt
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300 millilitre (½ pint) chicken stock
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150 millilitre (¼ pint) katsu sauce
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75 gram (3 ounce) cherry tomatoes, chopped
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¼ onion, finely chopped
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1 teaspoon medium heat green chilli pepper, chopped
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½ teaspoon Oregano
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¼ teaspoon Chilli Flakes
Key Products
- Katsu sauce is a Japanese condiment that typically accompanies tonkatsu, a fried breaded pork cutlet. It can be found in the Asian aisle of some supermarkets or in an Asian market.
- Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas and tamales. Masa harina can be found in the flour section in the supermarket or specialist delis.
- Thick baking parchment can be used as an alternative to corn husks. Tie together using kitchen twine.
Instructions
- 1 For the Katsu Picante Sauce, place all ingredients in blender, cover and blend until smooth. Serve with tamales.
- 2 Pre-heat the grill to medium. For the Chicken Filling, mix the oil and Garlic Salt in a medium bowl. Add chicken and turn to coat. Grill chicken for 6-7 minutes per side or until cooked through. Cool slightly, then finely chop. Mix chicken, katsu sauce, sugar and Chillies until well blended, then set aside.
- 3 For the Tamales, soak corn husks in hot water for 30 minutes, or overnight until soft and pliable. Melt lard in a medium saucepan on a low heat. Mix masa harina, Oregano and Garlic Salt in large bowl until well blended. Add lard and stock, then mix to form a moist dough. Drain corn husks and pat dry. Cut 2 of the larger corn husks into 12 thin strips for the tamale ties.
- 4 To assemble each tamale, spread 3 tbs masa dough into a 10 x 12cm (4 x 4 ½ inch) rectangle at the wide end of the husk. Spoon 2 tbs Chicken Filling into the center of masa. Bring long sides of husk up to enclose filling with masa, then roll husk around tamale. (Do not roll husk into masa.) Fold up the narrow end of the husk, keeping the top end of the tamale open. Tie tamale with husk strip
- 5 Pour 3cm (1 inch) of water into large pot and bring to the boil. Stand tamales with open ends up in steamer basket. Cover with a layer of remaining 4 husks. Insert steamer basket into pot and steam on a medium heat for 1 hour or until husk peels away easily from tamale and masa is slightly firm. (Tamales will continue to firm up when removed from heat.)
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