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Squid Tamales With Roasted Corn Salsa


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1 onion, roughly chopped

1 red bell pepper, roughly chopped

1 green bell pepper, roughly chopped

4 cloves garlic

1/4 cup olive oil

2 tablespoons tomato paste

6 cups fresh corn kernels

1/2 cup cornstarch

1/2 cup fine yellow cornmeal

2 tablespoons squid ink

1 tablespoon sugar

1 pound fresh squid, cleaned and chopped finely

15 individual cornhusks

Roasted Corn Salsa, recipe follows

4 ears corn

2 red bell peppers, finely diced

1/2 cup chopped scallion

1/2 cup extra-virgin olive oil

1/4 chopped cilantro

Salt and pepper

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