New Delhi: Tamale is a traditional Mexican dish of steam-cooked corn dough (masa), with or without a filling. You can substitute masa flour with maize flour if it is tough to procure.
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Avocado Corn Beans Tamale
200g blue masa flour or maize flour
4 banana leaves for wrapping
For the stuffing
40g avocado, diced
80g kidney beans, boiled
80g sweet corn kernels
10g onions, chopped
1/2 tsp chilli flakes
1/2 tsp garlic, chopped
25g Cheddar cheese
2 tsp olive oil
Salt and black pepper to taste
A pinch of roasted cinnamon powder
A pinch of roasted cumin powder
Freshly chopped coriander
Knead the flour into dough. Take a small portion, and roll into a thin chappati. Keep aside.
In a pan, heat the oil and sauté garlic. Add the onions, and when they turn pink, put in the kidney beans and corn and sauté for 5 minutes. Season with salt, pepper, cinnamon and cumin powder. Add the chilli flakes and chopped coriander. Now, add the diced avocado to this mix. The stuffing is now ready.
Put the stuffing on the chappati, top it with cheese and fold it so that the stuffing gets covered. Wrap this roll, or tamale as it is called, in a banana leaf. Tie it up and put in the steamer for 15-20 minutes. Serve hot with salsa, sour cream and guacamole.