Tamales are steamed parcels of cornmeal, usually wrapped around shredded meat, that are very popular in Mexico and Latin America as a convenient snack. Here we’re using cornmeal to make a topping for a simple chilli, creating a delicious and convenient one pot dinner! On the side is a jalapeño salsa which has the perfect amount of green chilli kick to complement the meal.

• Jalapeño Salsa Blend: green chilli, coriander leaf
• Cornmeal Topping Blend: green bell pepper, thyme, garlic, black pepper, red bell pepper
• Smoky Chilli Blend: ancho chilli, cinnamon, chipotle chilli, Mexican oregano, guajillo chilli, allspice, smoked paprika, cumin, pasilla chilli, aniseed, green bell pepper, red bell pepper, cloves, jalapeno chilli, coriander leaf, annatto, bitter orange, epazote, paprika, thyme
  
  May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

• 500g beef mince or use 300g veggie mince (results in the same amount when cooked!)
• 1 large onion
• 3 cloves of garlic
• 1 pepper (any colour)
• 3 tomatoes
• 1 lime
• 20g butter
• 110ml milk (any type)
• 80g cheddar cheese
• 1 egg (any size)
• 400g tin of tomatoes
• 125g fine or medium polenta, cornmeal or semolina
• 25g self-raising flour or use plain flour with 1 tsp baking powder added
• 1 tbsp sugar
• 1 stock cube (beef is best but any type is fine)
• Salad to serve
• Sour cream to serve

• Large lidded ovenproof dish
• Mixing bowl