Makes 15 Small Tamales
1Tbsp. any Liquid Gold Chili Oil (recommendation: Aji Verde for mild heat/fruity flavour, Harissa for stronger heat/bolder flavour)
2 cloves garlic, finely chopped
1/2 small onion, finely diced
1 can lentils, drained (can omit if using chicken)
1 organic veggie broth cube
3 cups shredded mixed mushrooms or pulled organic chicken
1/2 tsp. cumin
1 (16 ounce) can green chili salsa
1/2 cup fresh sweet corn & 1/2 cup green peas
For the Tamale Dough:
4 cups fine cornflour
2 tsp. baking powder
1 tsp. salt
1/2 cup any Mild or Medium Polyphenol LG Pure Cultivar EVOO
3 organic veggie cubes dissolved into 3 cups of water
**Parchment paper squares for wrapping
-Heat the oven to 400 degrees.
-In a large skillet, heat the chili olive oil over medium high heat. Toss the garlic into the hot oil, then add the onion and cook for about a minute. Toss in the lentils, mushrooms or chicken, bouillon cube and cumin. Stir to mix well. Add the green chili and corn.
-In a large bowl, mix the masa (corn flour), baking soda, and salt together. Add the oil. Stir well. Add the bouillon flavoured water to the mix. Add more water, if needed, to make the masa a soft, spongy dough.
-Smooth the masa onto your parchment squares until about 1/4"-1/2" thick. You want it to cover about a 3" square of the paper, if possible. Place 1-2 tablespoons of the mushroom & lentil filling (or chicken) into the centre of the masa dough.
-Fold the sides of the parchment, then fold the top and bottom of each parchment down. Set the tamale bottom-side-down in a large roaster pan, fitted with the rack on the bottom of the pan.
-Once all of your tamales are ready, pour approximately 2 cups of water into the bottom of your roasting dish. Make sure the water doesn't touch the tamales, they should be propped safely on the rack. Cover the pan tightly with several sheets of aluminum foil, then place in your preheated oven and cook 35-45 minutes, or until the tamale dough appears to have cooked. Remove the tamales from the oven and allow them to set untouched for 15-20 minutes before serving.
This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking Class