RCI-SN.005.0002.001
California Avocado-Citrus Tamales With Roasted Pepper and Chipotle Pesto
California Avocado-Citrus Tamales With Roasted Pepper and Chipotle Pesto from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- prepared masa (Prepared masa is sold at Mexican markets and some grocery stores)4 Cups
- ½ Tbsp
- tangerine zest2 Tbspgrated
- ¼ Cup
- corn husks8 unitsoaked until soft
- avocado1 unitsliced into 8 even pieces
- For Pesto1 unit
- red bell peppers2 unitroasted, peeled and seeded
- 2 Tbsp
- 2 Tbsp
- 4 Tbsp
- canned chipotle chilies2 Tbsp
- 1 oz
- cilantro2 Tbspchopped
- salt1 unitto taste
- To Serve1 unit
- 4 unit
- avocados2 unitpeeled and halved
- 1 unit
- Red bell pepper1 unitjulienned
Method
1
Combine prepared masa with cayenne pepper and tangerine zest in a large bowl, stirring until evenly incorporated.
2
Toast the ¼ cup of pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool.
3
Fold the cooled toasted pine nuts into the masa mixture until evenly distributed.
4
Make the pesto by combining roasted red bell peppers, white wine vinegar, water, extra virgin olive oil, canned chipotle chilies, 1 oz pine nuts, and chopped cilantro in a food processor. Pulse until reaching desired texture, then season with salt to taste.
5
Lay out a softened corn husk with the wide end facing you. Spread approximately 3 tablespoons of the masa mixture onto the center of the husk, leaving space on all sides.
6
Place one avocado slice and a small dollop of chipotle pesto on top of the masa in the center.
7
Fold the sides of the corn husk over the filling, bringing the bottom up and folding the top down to seal the tamale. The husk should enclose the filling securely.
8
Repeat the filling and folding process with the remaining corn husks until all 8 tamales are assembled.
15 minutes
9
Set up a steamer pot with water and place a coin at the bottom so it will rattle when water runs low. Stand the tamales upright with the folded end facing up, packed snugly but not crushed.
10
Cover tamales with extra corn husks and a damp kitchen towel to prevent steam from drying them out. Steam for 35-40 minutes, checking the coin occasionally—the tamale is done when the masa pulls away easily from the husk.
40 minutes
11
While tamales steam, prepare serving elements: arrange halved avocados on fresh corn husks, sprinkle with tangerine zest, and scatter julienned red bell pepper as garnish.
12
Carefully remove steamed tamales from the pot using tongs. Serve warm with the prepared avocado halves, additional chipotle pesto, and fresh garnish on the side.