Have you ever tried tamales? They are a traditional Mexican dish, wrapping a masa-based dough around the meat of your choice. This recipe combines traditional tamales with Thai curry flavours, and It is absolutely delicious!
https://www.thefoodinmybeard.com/recipe/tamale-red-curry/
Marinade 3/4 of a pound of sliced sirloin in some garlic, ginger, paprika, soy sauce, worcestershire, and brown sugar.
For the tamale dough, bring 5 cups of water to a simmer. Whisk in 1.5 cups of cornmeal. Cook stirring often for about 5 minutes until the consistency is like a very wet oatmeal. Pour over 1.5 cups of masa harina and stir to combine.
Pat out a small pancake of dough in your palm and place a few small pieces of meat in it. Roll it into a ball and seal the meat inside. Continue until you have made all the tamale balls.
Make the curry paste - In a food processor combine a teaspoon each of cumin, coriander, and chile flake. Add about 5 cloves of garlic and the equivalent of that in ginger. Toss in a handful of fresh thai chiles. Add some oil and blend to a paste.
Cook a sliced onion to brown a bit in a frying pan. Add in the curry paste and cook 1 minute. Add in 2 cans of coconut milk and mix to combine. Add a chopped up head of broccoli. Mix in a bunch of fresh basil leaves. Transfer to a large baking dish. Toss in the tamale balls and make sure there is enough liquid to cover them half way. If not, add a little chicken stock. Bake at 350 covered tightly with foil for about an hour and a half, flipping the balls once in the middle of cooking. Remove from oven and serve the dish with rice.
Ingredients
Directions
Marinade 3/4 of a pound of sliced sirloin in some garlic, ginger, paprika, soy sauce, worcestershire, and brown sugar.
For the tamale dough, bring 5 cups of water to a simmer. Whisk in 1.5 cups of cornmeal. Cook stirring often for about 5 minutes until the consistency is like a very wet oatmeal. Pour over 1.5 cups of masa harina and stir to combine.
Pat out a small pancake of dough in your palm and place a few small pieces of meat in it. Roll it into a ball and seal the meat inside. Continue until you have made all the tamale balls.
Make the curry paste - In a food processor combine a teaspoon each of cumin, coriander, and chile flake. Add about 5 cloves of garlic and the equivalent of that in ginger. Toss in a handful of fresh thai chiles. Add some oil and blend to a paste.
Cook a sliced onion to brown a bit in a frying pan. Add in the curry paste and cook 1 minute. Add in 2 cans of coconut milk and mix to combine. Add a chopped up head of broccoli. Mix in a bunch of fresh basil leaves. Transfer to a large baking dish. Toss in the tamale balls and make sure there is enough liquid to cover them half way. If not, add a little chicken stock. Bake at 350 covered tightly with foil for about an hour and a half, flipping the balls once in the middle of cooking. Remove from oven and serve the dish with rice.
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