Squid Tamales With Roasted Corn Salsa

Recipe Ingredients

1		Onion - roughly chopped
1		Red bell pepper - roughly chopped
1		Green bell pepper - roughly chopped
4		Garlic cloves
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Tomato paste
6 cups	375g / 13oz	Fresh corn kernels
1/2 cup	31g / 1.1oz	Cornstarch
1/2 cup	31g / 1.1oz	Fine yellow cornmeal
2 tablespoons	30ml	Squid ink
1 tablespoon	15ml	Sugar
1 lb	454g / 16oz	Fresh squid - cleaned, and
		Chopped finely
15		Individual cornhusks
		Roasted Corn Salsa
4		Corn
2		Red bell peppers - finely diced
1/2 cup	73g / 2.6oz	Chopped scallion
1/2 cup	118ml	Extra-virgin olive oil
1/4		Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a deep saute pan, saute the onion, bell peppers, and garlic in the olive oil for 10 minutes until the vegetables are soft then add the tomato paste, stir well and, remove and set aside.

Place corn kernels in a large mixing bowl add the sauteed vegetables, cornstarch, cornmeal, and squid ink, and mix well. Place small batches of the corn mixture into a food processor and puree until smooth.

Return the puree mixture to the bowl, add sugar, and fold in ground squid. Lay 2 cornhusks end to end, place 1/2 cup of the mixture in the middle of the cornhusk. Roll up the husks and secure them with twine.

Steam the tamales in a double boiler with a steamer insert for 45 minutes. Remove and serve with a spoonful of the roasted corn salsa.

Roasted Corn Salsa: Remove the husks from the ears of corn and place them on hot grill for about 10 minutes until all the sides of the corn have charred nicely. Remove them and allow to cool.

With a knife, remove the kernels from the cob. In bowl, combine the corn with the remaining ingredients, and mix well. Season with salt and pepper.

This recipe yields 8 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A32) - from the TV FOOD NETWORK

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