Corn Tamale with Shredded Chicken and Avocado Salad

Masa flour is made from ground corn, used to make a myriad South American street snacks, including Colombia’s signature tamales. Masa can be mixed with all sorts of ingredients, typically corn, then wrapped in leaves or corn husks and steamed. Tamales can be labour intensive when starting out, but soon you’ll be whipping these up in no time. If you want the fast, cheat-eats midweek version, leave the tamales out of this recipe entirely and replace them with an extra 200 g (7 oz) corn kernels in the chicken mix.