墨西哥粽
 
材料：
乾粟米衣/新鮮粟米衣
雞肉 (切碎) 400g (可選擇用雞胸、雞件或雞扒)
中等大小的洋蔥 (切角) 1個
鹽 2茶匙
蒜瓣 (壓碎) 1個
水 1500mL
 
麵團：
甜薯 1000g
木薯粉 60g
麵粉 100g
 
餡料：
菜籽油 6湯匙
通用麵粉 6湯匙
辣椒粉 3/4杯 (可揀選微辣甚至唔辣的辣椒粉，或以甜椒粉代替)
鹽 1/2茶匙
大蒜粉 1/4茶匙
胡椒 1/4茶匙 
 
做法
(乾粟米衣) 用冷水覆蓋玉米殼；浸泡至軟化(至少2小時)。如果使用新鮮粟米衣就只需要洗乾淨抹乾水就可以用。
煮滾水。將雞肉、洋蔥、鹽和蒜放入湯鍋中。冚蓋慢火煮直至雞肉變軟 (45-60分鐘) 。
從肉湯中取出雞肉。將面頭多餘油脂撇去，湯汁保留。當冷卻到可以處理時，去除骨頭和皮(如果使用雞件/雞胸及雞扒需要去皮)。切碎雞肉。**雞湯盛起備用
煮雞肉時使用，剩餘的可以保留作為其他煮食用途。
餡料：中火，用油開鑊，加入麵粉攪拌至微褐 (2-5分鐘)。將所有配料攪勻加少許雞湯然後用慢火炆煮直至軟身變稠 (偶爾攪拌) 大約 45 分鐘。
麵團:  將甜薯去皮洗乾淨之後切粒蒸或烚大約15分鐘。取出後放涼，加入麵粉及木薯粉差成麵團。
瀝乾粟米衣；撕開做成條用於綁墨西哥粽。（為了防止外殼變乾，用濕毛巾蓋住，直到可以使用為止。）在粟米衣的寬端，將 2-3 湯匙麵團攤開到側邊 1/2 英寸以內；在每個上面放 2 湯匙雞肉餡。將外殼的長邊折疊到填充物上，稍微重疊。折疊在外殼的窄端；用粟米衣條綁起固定。
在湯鍋裡放一個大蒸籠，放在水上；將墨西哥粽直立放入蒸鍋中。蓋上蓋蒸，(根據需要加入熱水) 直到麵團從外殼上剝落，大約25分鐘。
 
-此食譜由KOLB LIFE Limited提供-
 
Tamale
 
Material:
Dried corn husks/fresh corn husks
Chicken (chopped) 400g (can choose to use chicken breasts, sliced chicken or chicken cutlet)
1 medium onion 
salt 2 tsp
1 garlic clove (crushed)
Water 1500mL
 
Dough:
Sweet potato 1000g
Tapioca 60g
Flour 100g
 
Fillings:
Canola oil 6 tablespoons
All purpose flour 6 tablespoons
3/4 cup chili powder (you can choose slightly spicy or mild chili powder, or use sweet chili powder instead)
salt 1/2 teaspoon
Garlic powder 1/4 teaspoon
pepper 1/4 teaspoon
 
practice
(Dry Corn Coat) Cover corn husks with cold water; soak until softened (at least 2 hours). If you use fresh corn clothes, you only need to wash them and wipe them dry before use.
Boil water. Add chicken, onions, salt and garlic to stock pot. Cover and simmer until chicken is tender (45-60 minutes).Remove chicken from broth. Skim excess fat from the dough and keep the soup. When cool enough to handle, remove bones and skin (skinless if using chicken pieces/breasts and sliced chicken). Chop the chicken. **Set aside the chicken soup
Food ingredients used in cooking chicken can be kept  for other cooking purposes.
Filling: Over medium heat, heat the wok with oil on top, add flour and stir until lightly browned (2-5 minutes). Stir all ingredients together, add a little chicken stock and simmer until soft and thickened (stirring occasionally), about 45 minutes.
Dough: Peel and wash the sweet potato, cut into cubes and steam or blanch for about 15 minutes. Take it out and let it cool, then add flour and tapioca flour to form a dough.
Drain corn lining; tear into strips for tying tamales. (To prevent crust from drying out, cover with wet towel until ready to use.) On wide end of corncoat, spread 2-3 tablespoons dough to within 1/2 inch of sides; top each with 2 tablespoons Chicken stuffing. Fold the long sides of the crust over the filling, overlapping slightly. Fold over narrow end of corn husk; tie with corn strips to secure.
Place a large steamer in the pot with soup  ; place the tamales upright in the steamer. Cover and steam, (adding hot water as needed) until dough pulls away from crust, about 25 minutes.
 
-This recipe is provided by KOLB LIFE Limited-