Holiday Tamale Trio

Directions Print

Chocolate Tamales filled with Cherry Pecan White Chocolate Confiture

Prep: 60 | Cook: 120 | Servings: 15

1. Add the cherries to hot water to soften in a large bowl, leave for about 5 minutes until they are soft but not completely rehydrated.
2. Drain the cherries and pat dry very well. In a large bowl mix with the orange zest and pecans set aside.
3. In a medium size pot fill halfway with water and bring to a boil then lower to a simmer. In a large bowl place the small chunked white chocolate and melt. Once melted fold in the cherry mixture.
4. Once they are combined pour onto a foil lined ¼ sheet pan, you want it to be at least ½ inch thick. Let the bark come to room temperature. When the white chocolate has become solid remove from the sheet pan. Cut with a serrated knife into ½ inch by 2½ inch bars and freeze.
5. Place over the husks until they soften; about 15 minutes.
6. In a large pot, place your tamale rack in the pot with water and add tamales. Bring to a medium heat.
7. Combine sweet condensed milk, masa, ancho chile powder, coco powder, cinnamon, and 70% chocolate (except the milk chocolate chunks) in a kitchenaide mixer. Mix until creamy, about 5 minutes. Add the milk chocolate chunks and mix just to combine.
8. Dry the corn husks and use ¼ cup but you can do up to ½ cup. Spread evenly on the husk leaving a ½ inch space on the long side of the husk and 2 inches on the top of the triangle. Add one of the white chocolate bars in the middle and wrap around and fold the top part up. Repeat.
9. When you have wrapped all of your tamales put them in your steamer standing with the open end up, and steam for 15–20 minutes. Time depends on the size of your tamales and steamer. After 15 minutes take one tamale out and check to see if it’s firm; they should be firm but can still look wet.
10. While the tamales are steaming make your Chantilly sauce in a bowl. Whip the heavy cream with the vanilla paste but not to stiff peaks. You want it like double cream. Notice there is no sugar in the sauce because the tamale is going to be sweet enough. When plating place the tamale in the middle of the plate and unfold the corn husk. Leave the tamale in the husk and drizzle a little of the Chantilly sauce and garnish with coco powder.

Turkey Mole Tamales

Prep: 60 | Cook: 120 | Servings: 15

1. Defrost turkey legs. Peel meat off the bone, set the bones aside, and discard the skin.
2. Dice 1 yellow onion. Chop 1 ounce of fresh garlic. Sweat the onions in a sauce pot with the garlic. Add 1 ounce of chicken base and whisk in 2 quarts of water.
3. Place the turkey leg bones on a half sheet pan. Roast for 25 minutes at 300°F. Add the bones to the pot with the chicken base/onion mixture to create a stock. On low heat, let the stock simmer for 1 hour. Strain stock with a fine chinois.
4. In a sauce pan, add 1 cup of mole paste and slowly whisk in 3 ½ cups of your turkey stock. Let simmer on a low heat until it's a thick consistency. Reserve.
5. Shred the turkey meat into thick pieces. Put turkey meat in a bowl and add 1 cup of mole. Mix well, and set aside.
6. In a bowl, mix 2 cups of masa mix, ½ teaspoon salt, 2 cups turkey stock, and 2 tablespoons mole mix together until completely incorporated. Consistency should be paste-like. Set aside.
7. Put 12 corn husks in a bowl and pour hot boiling water on top of the husks and let soak for 15 minutes, then drain. Pat the husks dry and set aside.
8. Open the corn husk and spread approximately ¼ cup of the masa evenly in the middle of the corn husk. Leave about 3 inches of space on the narrow side of the husk, and a ½ inch of space on the longer flat end of the husk for cooking. Put 2 ounces of turkey mix in the middle of the corn husk, and roll the tamale so that the mixture is not exposed. Fold the narrow end and set aside.
9. Using a tamale steamer, fill the bottom of the pot with water just under the tamale rack. Place your tamales in the pot, folded part down. Spread out evenly so that they have room to steam. Put the flame on a low/medium heat and cover. Let them cook for 2 hours, or until masa is completely cooked. When they are finished pull them out with tongs and serve!

Birria Pasteles Wrapped in Banana Leaf with Hoja Santa

Prep: 90 | Cook: 60 | Servings: 24

1. Defrost 1 bag of Birria, separate the beef from the consommé. Shred the beef ropa vieja style into a large bowl and combine with the mozzarella cheese. Set aside.
2. In a sauté pan melt 1 ounce of butter and mix 1 ounce of flour to make a roux. Whisk together and cook out until it is golden brown. Slowly add 1 cup of the birria consommé to make a thickened sauce. Chill the sauce then mix in with the shredded beef and cheese mixture.
3. For the masa, peel and cut into 2-3 inch pieces the green banana, plantain, yucca, taro root, and the potatoes. Place all items in a large bowl of water to keep from discoloring.
4. Hand grate or process all of the vegetables in a food processor with the grater attachment. In small batches pulse masa until a smooth pureé and place in the large bowl. Season with the Sazón achiote cilantro seasoning, and mix together until well combined.
5. Take 1 ounce of the achiote paste and mix with 2 ounces of warm oil. You will use this later as you make the pasteles to brush on the banana leaf.
6. Set up your station with your birria and cheese, the hoja santa leaves, achiote oil, and the masa. Cut the banana leaves into 10x10 squares and quickly heat on the range until shiny and waxy looking. This will help the leaf become more pliable and ready for making pasteles.
7. Place a piece of parchment paper down first then top with a banana leaf. Brush a little of the achiote oil in the center of the banana leaf. Spread 3 ounces of the masa (3x4 rectangle) in the middle, top with 1-1/2 ounce of the birria cheese mixture and place a 2x2 square piece of the hoja santa leaf on top. Fold over the masa until completely covering the filling, fold the banana leaf to close the pasteles, folding the ends in. Complete the package look by folding the parchment paper and create a little envelope. Finally tie with kitchen string to complete. Repeat the process until you have 24 pasteles.
8. Place a steamer rack on the bottom of a large pot and pour water just to cover the steamer rack. Begin to stack your pasteles but do not overcrowd the pot. Place any additional banana leaves on top. Cook covered for about 1 hour. Keep an eye on the water so that it does not dry out. Test one after an hour to check. Once done shut the heat off and let set for 20-30 minutes.
9. Take the pasteles out of the pot and place on a platter. Cut the strings off and serve while hot. Place the remaining consommé in bowls for dipping or spooning over the pasteles.