Brazilian recipe
Savory corn tamales with chicken and bacon filling (Pamonha salgada)
A traditional Brazilian corn-based treat featuring a creamy corn masa filled with seasoned shredded chicken and crispy bacon, wrapped in corn husks.
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Ingredients
3 medium onions, chopped
Salt, black pepper, and cumin, to taste
10 corn cobs, not too green, with mature and juicy kernels
100 ml olive oil, for sautéing
Corn husks, previously boiled, for wrapping the pamonha
10 bacon slices, cut into small pieces
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 corn cobs, not too green, with mature and juicy kernels
100 ml olive oil, for sautéing
Corn husks, previously boiled, for wrapping the pamonha
10 bacon slices, cut into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
Find fresh corn, chicken, and produce at local farmers' markets or grocery stores; coconut milk is available in the baking or international aisles; corn husks for tamales can be found in specialty Latin food aisles or large wholesale distributors.
Preparation method
- Remove the husks and fibers from the corn cobs using a sharp knife
- Blend the corn kernels in a blender with the coconut milk until you achieve a homogeneous mixture
- Pass the mixture through a fine sieve to remove unwanted husks and fibers
- Season the masa with salt, black pepper, and cumin to taste
- Set aside
- Cut the bacon into small pieces and set aside
- Cook the chicken breasts with the bones, onion, salt, and water until tender
- Shred the chicken and discard the bones
- Sauté the shredded chicken with the bacon, olive oil, tomato, and green herbs until well seasoned and aromatic
- Mix the filling into the corn cream until well incorporated
- Prepare the corn husks by boiling them in water for a few minutes to soften
- Assemble the pamonhas by placing a portion of the mixture into each husk, forming a small pouch
- Close tightly with a strip of husk or kitchen twine
- Cook the pamonhas in boiling water for approximately 20 minutes
- Remove the pamonhas from the water, let them drain, and serve inside the husks or cut into pieces
Observations
The savory pamonha is a classic Brazilian delight, crafted from fresh corn and stuffed with shredded chicken, bacon, and aromatic spices. This dish is cherished for its creamy texture and bold flavor profile, making it a perfect choice for family gatherings or festive occasions. The preparation involves blending the corn, crafting a savory filling, and wrapping the mixture in previously boiled corn husks. The final result is a succulent, flavor-packed dish that brings the authentic taste of tradition to your table.
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