Brazilian recipe
Savory Pamonha with Chicken and Bacon Filling (Pamonha salgada)
Discover how to make this traditional corn-based delight, featuring a savory filling of shredded chicken and crispy bacon wrapped in fresh corn husks.
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Ingredients
3 medium onions, finely chopped
Salt, black pepper, and cumin, to taste
10 ears of sweet corn, kernels removed, mature and succulent
100 ml extra virgin olive oil, for sautéing
Corn husks, boiled until pliable, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and cumin, to taste
10 ears of sweet corn, kernels removed, mature and succulent
100 ml extra virgin olive oil, for sautéing
Corn husks, boiled until pliable, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
You can find fresh corn ears and chicken at your local neighborhood market or grocery store. Look for corn with plump, mature kernels in the produce aisle. For the best result, use fresh husks, or ask for them at a specialty Latin grocer. The bacon and aromatics are readily available in any standard supermarket meat and produce sections.
Preparation method
- Carefully remove the corn husks and silk from the ears using a sharp knife.
- Place the corn kernels in a blender with the coconut milk and process until the mixture is completely smooth.
- Pass the blended corn through a fine-mesh sieve to discard any remaining tough husks or fibers.
- Season the corn base with salt, black pepper, and cumin to your preference.
- Set the seasoned corn mixture aside.
- Dice the bacon into small pieces and set aside.
- Boil the chicken breasts with the bone in, along with onion, salt, and water until the meat is tender.
- Shred the cooked chicken, ensuring all bones are removed.
- Sauté the shredded chicken with the diced bacon, olive oil, tomatoes, and herbs until the filling is aromatic and well-seasoned.
- Combine the prepared filling into the corn mixture until thoroughly incorporated.
- Prepare the corn husks by boiling them for a few minutes to soften them for wrapping.
- Assemble the pamonhas by placing a portion of the mixture into each husk, shaping them like small pouches.
- Tie each pouch securely using a strip of husk or kitchen string.
- Cook the pamonhas in a large pot of boiling water for approximately 20 minutes.
- Remove the pamonhas from the water, allow them to drain briefly, and serve either within the husks or unwrapped.
Observations
The savory Pamonha is a beloved staple of Brazilian home cooking, crafted from fresh corn and packed with a flavorful heart of shredded chicken and bacon. Celebrated for its signature creamy texture and robust taste, it serves as a wonderful centerpiece for family gatherings or festive occasions. The process involves blending fresh corn, preparing a seasoned protein filling, and carefully wrapping the mixture in scalded corn husks. This recipe provides a straightforward method to achieve a succulent, deeply flavored dish that feels truly authentic.
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