Brazilian recipe
Easy Savoury Corn Tamale with Chicken and Bacon (Pamonha Salgada)
A traditional Brazilian comfort food, these savoury corn tamales are stuffed with shredded chicken and bacon, offering a creamy and delicious homemade treat.
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Ingredients
3 medium onions, diced
Salt, black pepper, and cumin, to taste
10 corn cobs, not too green, with ripe and juicy kernels
100 ml olive oil, for frying
Corn husks, previously boiled, for wrapping the tamales
10 rashers of bacon, chopped into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavour and creaminess
2 chicken breasts on the bone, boiled and shredded
Salt, black pepper, and cumin, to taste
10 corn cobs, not too green, with ripe and juicy kernels
100 ml olive oil, for frying
Corn husks, previously boiled, for wrapping the tamales
10 rashers of bacon, chopped into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavour and creaminess
2 chicken breasts on the bone, boiled and shredded
Where to find ingredients
Corn cobs: Look for fresh sweetcorn at your local greengrocer, SuperValu, or Tesco. You may need to remove the husks carefully to use them as wrappers. Coconut milk: Found in the international or Asian section of any major Irish supermarket. Use full-fat tinned coconut milk for the best texture. Chicken breasts on the bone: Available at any local butcher or the meat counter in larger supermarkets. Corn husks: If you cannot find fresh corn with adequate husks at your local shop, search for 'corn husks for tamales' in speciality Latin-American or international food stores. As a last resort, some prefer to use parchment paper, though it lacks the authentic flavour and look.
Preparation method
- Remove the outer husks and silk from the corn cobs using a sharp knife
- Blend the corn kernels in a food processor with the coconut milk until you have a smooth mixture
- Pass the mixture through a fine-mesh sieve to remove any unwanted tough husks or fibrous bits
- Season the corn batter with salt, black pepper, and cumin to your taste
- Set the mixture aside
- Dice the bacon into small pieces and set aside
- Boil the bone-in chicken breasts with onion, salt, and water until tender
- Shred the chicken meat, discarding the bones
- Sauté the shredded chicken with the bacon, olive oil, tomato, and fresh herbs until well-seasoned and aromatic
- Fold the chicken and bacon filling into the corn cream until thoroughly combined
- Prepare the corn husks by boiling them in water for a few minutes until they are soft and pliable
- Assemble the tamales by placing a portion of the corn mixture into each husk, shaping them into little pouches
- Tie each pouch securely with a strip of corn husk or kitchen string
- Boil the prepared tamales in a large pot of water for approximately 20 minutes
- Remove the tamales from the water, let them drain, and serve warm inside their husks or sliced into pieces
Observations
Pamonha salgada is a beloved classic in Brazil, crafted from fresh sweetcorn and packed with a flavourful filling of shredded chicken and crispy bacon. Known for its signature creamy texture and rich, savoury profile, it’s a staple for family gatherings and celebrations. The process involves blending fresh corn, preparing a seasoned chicken and bacon filling, and steaming portions inside corn husks for that authentic touch. It’s a rewarding, no-fuss way to bring an authentic slice of Brazilian home cooking to your own kitchen.
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