Chicken tamales with katsu picante sauce recipe | Schwartz

Ingredients

• 1 tbsp olive oil
• 1 tsp Garlic Salt
• 450 g (1 lb) skinless, boneless chicken thighs
• 75 ml (3 fl oz) katsu sauce
• 3 tbsp caster sugar
• ½ tsp Chillies Crushed
• 18 corn husks
• 100 g (4 oz) lard
• 175 g (6 oz) masa harina (masa flour)
• ½ tsp Oregano
• ¼ tsp Garlic Salt
• 300 ml (½ pint) chicken stock
• 150 ml (¼ pint) katsu sauce
• 75 g (3 oz) cherry tomatoes, chopped
• ¼ onion, finely chopped
• 1 tsp medium heat green chilli pepper, chopped
• ¼ tsp Chillies Crushed