Brazilian recipe
Savory corn tamales stuffed with chicken and bacon (Pamonha salgada)
A traditional Brazilian corn-based delight featuring a savory filling of shredded chicken and crispy bacon, wrapped and boiled to perfection.
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Ingredients
3 medium onions, chopped
Salt, black pepper, and cumin, to taste
10 corn cobs, not too young, with mature and succulent kernels
100 ml olive oil, for sautéing
Corn husks, previously boiled, for wrapping the tamales
10 slices of bacon, 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 young, with mature and succulent kernels
100 ml olive oil, for sautéing
Corn husks, previously boiled, for wrapping the tamales
10 slices of bacon, 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 produce and chicken at local wet markets or supermarket chains. Fresh corn cobs for husks can often be sourced at specialized produce stalls; if unavailable, use high-quality dried corn husks (found in international aisles) as a substitute for wrapping.
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 a homogeneous mixture is obtained.
- Pass the mixture through a fine sieve to remove unwanted husks and fibers.
- Season the batter 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, and tomatoes 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 tamales by placing a portion of the batter into each husk, forming a small pouch.
- Close securely using a strip of husk or kitchen twine.
- Cook the tamales in boiling water for approximately 20 minutes.
- Remove the tamales from the water, let them drain, and serve inside the husks or cut into pieces.
Observations
Pamonha salgada is a beloved Brazilian staple crafted from fresh corn, offering a unique creamy texture and deep, comforting flavors. This recipe elevates the classic corn dough with a hearty filling of shredded chicken, savory bacon, and aromatic spices. The preparation process involves blending fresh corn into a smooth batter, creating a well-seasoned filling, and wrapping them securely in corn husks that have been softened in boiling water. The final result is a succulent, flavor-packed dish that serves as an excellent centerpiece for family gatherings or traditional celebrations.
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