Brazilian recipe
Savory corn tamale with chicken and bacon filling (Pamonha salgada)
A traditional Brazilian savory tamale made with fresh corn, shredded chicken, and bacon, offering a rich flavor and creamy texture.
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Ingredients
3 medium onions, chopped
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with mature and juicy kernels
100 ml of 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 of coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with mature and juicy kernels
100 ml of 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 of coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
Find fresh corn, chicken, bacon, and produce at local markets or grocery stores. Coconut milk and husks can be found in the international or baking aisle. Use dried corn husks if fresh ones are unavailable, soaking them in hot water until pliable as a substitute.
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 smooth mixture.
- Pass the mixture through a fine-mesh sieve to remove any unwanted skins and fibers.
- Season the batter with salt, black pepper, and cumin to taste.
- Set the batter aside.
- Dice the bacon into small pieces and set aside.
- Cook the bone-in chicken breasts with onion, salt, and water until tender.
- Shred the chicken and discard the bones.
- Sauté the shredded chicken with the bacon, olive oil, tomato, and herbs until well-seasoned and aromatic.
- Mix the filling into the corn cream until thoroughly incorporated.
- Prepare the corn husks by boiling them in water for a few minutes to soften them.
- Assemble the tamales by placing a portion of the mixture into each husk, shaping them into a small pouch.
- Tie them 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
The savory pamonha is a classic Brazilian delicacy crafted from fresh corn and packed with a flavorful filling of shredded chicken, bacon, and seasonings. This dish is celebrated for its creamy consistency and bold flavor, making it a perfect centerpiece for family meals or social gatherings. The preparation involves blending the corn, creating a seasoned filling, and wrapping the mixture in parboiled corn husks. The result is a succulent, savory treat that brings the heart of Brazilian home cooking to your table.
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