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White Corn Tamales
Looking for something different? Try this specialty adapted from Sarma Melngailis of One Lucky Duck consisting of raw cacao mole, marinated portobellos and green tomato salsa.
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
For the portobellos:
3 medium or 2 large portobello mushroom caps, sliced into sticks about 2 inches long and 1/4 inch thick
1/2 cup pumpkin seed oil
1 clove garlic, minced
1 Tbsp. minced fresh oregano
30 oz. almond flour
1 tsp. sea salt
For the mole sauce:
3 Tbsp. Navitas Naturals Cacao Nibs
1 Tbsp. Navitas Naturals Cacao Powder
3 dried child peppers (such as ancho, pasilla or cascabel)
1/2 cup pumpkin seeds or sunflower seeds
1/4 cup sesame seeds
3/4 cup raisins
1/4 cup raw almond butter
2 Tbsp. walnut or other nut oil
sea salt to taste
Freshly ground black pepper to taste
For the corn filling and tamales:
1 cup Navitas Naturals Cashews
12 corn husks
6 cup fresh white corn kernels, cut from 4-5 ears
1 cup pine nuts
1/2 tsp. cayenne
1 tsp. sea salt
1 small handful cilantro, finely chopped
For the salsa verde:
2-3 medium green tomatoes
2-3 medium tomatillos
sea salt to taste
2 jalapeno peppers, seeds to taste, chopped
1 very large handful cilantro
1 green onion, white and 1” green, chopped
2 Tbsp. lime juice
Method/Steps
For the portobellos:
In a medium bowl, toss the mushrooms with the pumpkin seed oil, garlic, oregano and salt. Saute until the mushrooms have rendered their liquid.
For the mole sauce:
In a bowl, add the chiles, Navitas Naturals Cacao Nibs, pumpkin seeds, sesame seeds, raisins and cumin and mix to combine. Add enough water to the bowl to cover and let stand at room temperature for one to two hours. Transfer the mixture to a high-speed blender, add the almond butter and Navitas Naturals Cacao Powder and blend until completely smooth, adding as much water as necessary to get it to a thick-sauce consistency. Add the walnut oil, sea salt and black pepper to taste, and blend to combine.
For the corn filling and tamales:
Soak the corn husks in warm water for one to two hours to make them pliable. Place five cups of the corn in the food processor with the pine nuts, cashews, cayenne and salt, and process just until smooth, but do not over process. Fold in the remaining 1 cup corn and the cilantro and adjust seasoning if necessary. Transfer to a bowl and mix in the mushrooms. Dry the corn husks with a towel. Tear a thin strip off the side of each husk – this will be used as string to tie the tamale together. Lay the corn husks flat and place about ½ cup of the corn mixture onto the center of each. Fold the bottoms up over the filling and then fold the sides over. Using the husk strips, tie the tops of each tamale. Place the tamales in a warm oven (170°F) to warm them through.
For the salsa verde:
Quarter and salt the tomatoes and tomatillos. Let sit for one hour, then drain the liquid and place them in the food processor. Add the jalapeno, cilantro, and green onion and pulse until chunky. Drain any additional excess liquid and discard, and season the mixture with lime juice and salt to taste.