Quinoa and Sweet Corn Tamal with Peanut Chicken and Pickled Pineapple

Instructions

1. 1

   1. Wash and dry the banana leaves. Pass them for a few seconds over a hot skillet or warm them in the oven at 250 °F / 120 °C until pliable. Set aside.

2. 2

   2. Cook the quinoa with 240 ml (1 cup) of the chicken broth in a saucepan over medium heat for 12 to 15 minutes, until the liquid is absorbed and the quinoa is tender. Let rest for 5 minutes.

3. 3

   3. In a skillet, heat 1 tablespoon (15 ml) of annatto oil. Sauté half of the white onion with half of the garlic for 3 to 4 minutes. Add 120 g (3/4 cup) of the corn, the precooked cornmeal, butter, cooked quinoa, 120 ml (1/2 cup) milk, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half of the cilantro. Cook for 3 minutes, stirring, until a moist, thick dough forms. Remove from the heat.

4. 4

   4. Divide the dough among the 4 banana leaves. Fold and wrap tightly to form tamales.

5. 5

   5. Place the tamales in a steamer and steam for 25 minutes, or until the dough is set and fragrant. Keep warm.

6. 6

   6. Meanwhile, season the chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, the remaining cumin, and 1 tablespoon (15 ml) lime juice.

7. 7

   7. In a wide skillet, heat the remaining 1 tablespoon (15 ml) annatto oil. Sauté the remaining white onion and garlic for 3 minutes. Add the chicken and cook for 5 to 6 minutes, stirring, until no longer pink.

8. 8

   8. Blend the ground peanuts with the remaining 135 ml (1/2 cup plus 1 tbsp) chicken broth and the remaining milk until smooth. Add it to the skillet with the chicken and add the remaining corn. Cook over low heat for 8 to 10 minutes, stirring, until the sauce thickens and the chicken is fully cooked.

9. 9

   9. For the pickle, combine the pineapple, red onion, apple cider vinegar, the remaining 2 tablespoons lime juice, sugar, 1/4 teaspoon salt, and the remaining cilantro. Let stand for 10 minutes.

10. 10

    10. Serve one quinoa and corn tamal per plate, top or accompany with the peanut chicken, and finish with the pickled pineapple. If desired, sprinkle with crumbled fresh cheese just before serving.