Corn Leaves with Filling (Tamales)

Ingredients

• 3 fresh tomatoes
• 2 onions
• vegetable oil
• 1 Carrot
• 1 small red bell pepper
• 50 g almonds
• 200 g Chicken breast fillet
• 350 g corn flour
• 4 eggs
• 150 g cooked corn kernels
• 8 corn leaves
• Salt
• Pepper
• 1 small chopped chili pepper
• herbed vegetable broth

Instructions

1. 1.

   Cut the tomatoes and onions into small cubes and sauté them in a little oil in a pan. Wash, peel the carrot, seed the bell pepper, and dice both into small cubes. Add the carrots, peppers, almonds, corn flour, and diced chicken breast to a pot and simmer for 5 minutes. Stir in the eggs and corn flour, mix well, and let it simmer while stirring for about 15 minutes. Add the tomatoes and onions and season with salt, pepper, chili pepper, and a splash of vegetable broth.

2. 2.

   Roll the filling into the corn leaves and steam over hot water for about eight hours (overnight). Serve wrapped in butter paper.