Corn Tamale with Shredded Chicken and Avocado Salad

For the tamales, in a blender blitz the corn kernels with 100 ml (3½ fl oz) of water. Push the mixture through a fine strainer, then in a saucepan over a high heat bring the purée to a boil, stirring occasionally, until it thickens. Set aside. In a large bowl, mix the masa flour with 90 ml (3 fl oz) of water, then combine in a blender with the corn purée, lard and aji amarillo paste. Pour the mixture into the banana leaves and steam them in a steamer for about 20 minutes or until they have firmed up quite a bit. If you don’t have banana leaves or a steamer, preheat the oven to 180°C (350°F), spread the dough on a baking tray and cover the dough with baking paper. Put a heatproof bowl filled with ice in the bottom of the oven, then add the tamales and steam in the oven for 40 minutes.

For the chicken, in a large saucepan bring 1 litre (34 fl oz/4 cups) of water with the coriander seeds, peppercorns, bay leaves and garlic cloves to the boil. Drop the chicken in and cover, leaving on the lowest heat possible for 5 minutes. Remove from the heat and let it come to room temperature at its own speed. This can take up to 40 minutes. Once at room temperature, take the chicken out of the water and, using two forks, pull the flesh apart. Mix through the olive oil, just to keep it moist, and set aside. 

For the salad, in a large non-stick pan over a high heat sauté the corn with a touch of the oil and the paprika. In a large bowl combine the corn, eggs, coriander and avocado and dress with the lime juice and remaining olive oil. Mix the chicken through the salad. 

Once ready to serve, if you used the banana leaves, char the tamales in the banana leaves in a hot pan to burn them slightly. Open them up and add the chicken and avocado mix and serve immediately. Or, if you steamed the tamale, dice the tamale and toss through the salad.