Tamales

– Black Sesame, Pineapple, Cheese and Chili

– Spinach and Chilli

 


Yields: 18-20 Parcels
Ingredients
For the Tamales:
1 pack dried corn husks
1 cup coconut oil
2 teaspoons turmeric powder
2 teaspoons salt
3 cups masa harina flour
1 ¾ cup stock
Filling
¼ cup black sesame, toasted
1 cup cut pineapple, cut into thin 1” pieces
1 cup queso Oaxaca, shredded
¼ cup chili paste (recipe below, store bought can also be used)

Method
-Fill a medium to large pot, with 10 cups of water and bring to a boil. Once
boiling, turn heat off and add the corn husks making sure they are submerged.
Cover pot and allow husks to soak for 1 hour. Before assembling your tamales,
shred 2 hydrated corn husks into strip to tie the tamales closed.
-Warm coconut oil. Once it’s liquefied, turn off heat and add the turmeric and salt.
Stir until the salt and turmeric have dissolved. Using a stand-up mixer with a
paddle attachment or by hand, begin to combine masa harina with the turmeric-
coconut oil and the stock. Masa should be hydrated and come together.
Refrigerate for one hour.
-Combine black sesame into masa, making sure to combine well.
-Measure out ¼ cup of mixed masa into center of hydrated corn husk.
-Spread ¼-1/2 teaspoon of chili onto masa depending on preference of spice,
add a piece of pineapple in the center, and 2-3 strands of cheese.
-Using the bottom half of the leaf, lift and fold the masa over so that the chili is
sandwiched in the center. Then fold the sides of the leaf over and bring the
bottom leaf to the meet the top, bind together.
-Use the corn husk strips to tie close the tamales.
-Continue till you run out of masa.

Add water to a large pot, coming up 1-2 inches from the bottom of the pot and
allow to boil. Reduce heat and transfer tamales into the pot making sure they are
standing up, if necessary you can use extra husks to keep them snug and in
position. Cover with lid, and steam on a low flame for 1 hour.

Chili Paste:
1oz dried guajillo chilies
2 tablespoon lemon juice
1 tablespoon oil
Bring a small saucepan with 4 cups of water and bring to a boil.
In the meantime, clean chilies using a pair of scissors. Remove the stem, cut the
chili in half to open and remove the stems and seeds.
Once water boils, turn off heat and add the chilies. Allow the chilies to fully
hydrate, 30-40 minutes.
Remove chilies from the water, reserving the liquid.
Blend chilies with lemon and oil adding reserved chili water till smooth.

Tamales – Spinach and Chilli
Yields: 18-20 Tamales

Ingredients
1 pack plantain leaves
1 cup coconut oil
2 teaspoons turmeric powder
2 teaspoons salt
3 cups masa harina flour
1 ¾ cup stock
Filling
1 ½ cup spinach, chopped in ¼” squares
¼ cup chili paste (recipe below, store bought can be used)

Method
- Warm coconut oil. Once it’s liquefied, turn off heat and add the turmeric and
salt. Stir until the salt and turmeric have dissolved. Using a stand-up mixer with a
paddle attachment or by hand, begin to combine masa harina with the turmeric-
coconut oil and the stock. Masa should be hydrated and come together.
Regrigerate for one hour.
-In the meantime, cut off the tougher edge of the plantain leaf using a sharp knife
or scissors. Toast the plantain leaves, passing them over your lit stove quickly
using tongs. The colour will darken as they are toasted. Cut leaves into 6 inch
wide strips.
-Combine spinach into masa, making sure to combine well.
-Measure out ¼ cup of mixed masa into center of plantain leaf. Spread ¼- ½
teaspoon of chili onto masa depending on preference of spice. Using the bottom
half of the leaf, fold the masa over so that the chili is sandwiched in the center.
Then fold the sides of the leaf over the masa, then fold over the bottom, then roll
masa fold forward to make a parcel. Trim off any excess leaf. Continue till masa
is all done.
-Add water to a large pot, coming up 1-2 inches from the bottom of the pot and
allow to boil. Transfer tamales into the pot making sure they are standing up – if
necessary you can use extra husks to keep them snug and in position. Cover
with lid, and steam on a low flame for 1 hour.

Chili Paste:
1oz dried guajillo chilies
2 tablespoon lemon juice
1 tablespoon oil
Bring a small saucepan with 4 cups of water and bring to a boil.
In the meantime, clean chilies using a pair of scissors. Remove the stem, cut the
chili in half to open and remove the stems and seeds.
Once water boils, turn off heat and add the chilies. Allow the chilies to fully
hydrate, 30-40 minutes.
Remove chilies from the water, reserving the liquid.
Blend chilies with lemon and oil adding reserved chili water till smooth.