Macanese Corn Tamales

Ingredients

In this Macanese adaptation of Tamales de elote, the traditional Mexican ingredients are replaced with Macanese flavors. The filling includes Macanese sausage, shrimp, and vegetables, which add a unique taste to the tamales. Additionally, the corn masa is seasoned with Macanese spices, giving it a distinct flavor profile. We alse have the original recipe for Tamales de elote, so you can check it out.

• 2 cups (470ml) cornmeal 2 cups (470ml) cornmeal
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 tablespoon Macanese spice blend 1 tablespoon Macanese spice blend
• 1/2 cup (75g) diced Macanese sausage 1/2 cup (75g) diced Macanese sausage
• 1/2 cup (75g) cooked shrimp, chopped 1/2 cup (75g) cooked shrimp, chopped
• 1/4 cup (40g) diced bell peppers 1/4 cup (40g) diced bell peppers
• 1/4 cup (40g) diced onions 1/4 cup (40g) diced onions
• 1/4 cup (40g) diced carrots 1/4 cup (40g) diced carrots
• 1/4 cup (40g) diced water chestnuts 1/4 cup (40g) diced water chestnuts
• Salt and pepper to taste Salt and pepper to taste
• Corn husks, soaked in water for 1 hour Corn husks, soaked in water for 1 hour

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, chicken broth, coconut milk, vegetable oil, and Macanese spice blend. Mix well until a smooth dough forms.
2. 2.
   In a separate pan, sauté the Macanese sausage, shrimp, bell peppers, onions, carrots, and water chestnuts until cooked through. Season with salt and pepper to taste.
3. 3.
   Take a soaked corn husk and spread a thin layer of the corn masa dough onto it, leaving a border around the edges.
4. 4.
   Spoon a generous amount of the filling onto the center of the dough.
5. 5.
   Fold the sides of the corn husk over the filling, then fold the bottom and top edges to enclose the tamale.
6. 6.
   Repeat the process with the remaining corn husks, dough, and filling.
7. 7.
   Place the tamales in a steamer basket and steam for 45-60 minutes, or until the dough is cooked through and firm.
8. 8.
   Remove the tamales from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smooth texture in the dough.
• Macanese spice blend — If you can't find a pre-made blend, you can make your own by combining equal parts ground cinnamon, ground cloves, ground nutmeg, and Chinese five-spice powder.

Tips & Tricks

• To enhance the flavor, you can add a splash of Macanese wine to the filling mixture.
• If you prefer a spicier version, you can add a small amount of diced chili peppers to the filling.
• Serve the tamales with a side of Macanese chili sauce for an extra kick.
• If you don't have corn husks, you can use banana leaves as a substitute.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Macanese Corn Tamales warm as a main course. Garnish with fresh cilantro and serve with a side of Macanese chili sauce for dipping.

Presentation advice

Arrange the tamales on a platter, with the vibrant colors of the filling visible through the translucent corn husks. Sprinkle some chopped cilantro on top for an added pop of color.