Caymanian Tamal Cake

Ingredients

While the original Mexican Torta de Tamal is typically made with masa dough and wrapped in corn husks, the Caymanian Tamal Cake takes a different approach. Instead of using masa dough, this recipe uses cornmeal to create a moist and flavorful cake. Additionally, the filling of the Caymanian Tamal Cake incorporates Caribbean ingredients such as sweet plantains and bell peppers, adding a unique twist to the traditional dish. We alse have the original recipe for Torta de tamal, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 1 cup (150g) shredded cooked chicken 1 cup (150g) shredded cooked chicken
• 1 ripe plantain, sliced 1 ripe plantain, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) tomato sauce 1/4 cup (60ml) tomato sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Pickled onions, for serving Pickled onions, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the cornmeal, chicken broth, coconut milk, cumin, paprika, thyme, salt, and black pepper. Mix well until a smooth batter forms.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the bell peppers and sliced plantain to the skillet, and cook until the plantain is tender.
5. 5.
   Stir in the shredded chicken and tomato sauce, and cook for an additional 2 minutes.
6. 6.
   Grease a baking dish with oil or cooking spray. Pour half of the cornmeal batter into the dish, spreading it evenly.
7. 7.
   Spoon the chicken and plantain mixture over the cornmeal batter, and then pour the remaining batter on top, covering the filling completely.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cake is cooked through.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.
10. 10.
    Serve the Caymanian Tamal Cake with pickled onions on the side.

Treat your ingredients with care...

• Plantain — Choose ripe plantains with yellow skin for a sweeter flavor. If ripe plantains are not available, you can use green plantains and cook them longer until they soften.

Tips & Tricks

• To add an extra kick of heat, you can include a diced scotch bonnet pepper to the filling mixture.
• If you prefer a vegetarian version, you can substitute the shredded chicken with black beans or grilled vegetables.
• Serve the Caymanian Tamal Cake warm for the best flavor and texture.
• The pickled onions can be prepared in advance and stored in the refrigerator for up to a week.
• For a decorative touch, garnish the Tamal Cake with fresh cilantro leaves before serving.

Serving advice

Serve the Caymanian Tamal Cake as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a delightful appetizer or a unique addition to a brunch spread.

Presentation advice

To enhance the presentation, cut the Caymanian Tamal Cake into individual portions and arrange them on a platter. Drizzle some additional tomato sauce over the top and garnish with fresh cilantro leaves for a pop of color.