White Corn Tamale
Description
A complete plate that is not only eye pleasing but also extremely delicious and nutritious.
Recipe by
Ingredients
White Corn Filling
12 corn husks
5 cups white corn kernels
2 medium tomatoes, seeded and minced
1 red bell pepper, seeded and minced
1/4 cup sun dried tomatoes, chopped
1 & 1/4 cup pine nuts, soaked 1-2 hours
1 & 1/4 cup cashews, soaked 1-2 hours
1 tsp sea salt
1 tsp nutritional yeast
2 t chopped fresh cilantro
2 t minced red onion
1 clove garlic, peeled and minced
1/2 cup lime juice
Serrano Spiced Portobello
4 portobello mushrooms, cut in half and into 8 slices per side
1 serrano chili, seeded and minced
3 t olive oli
sea salt and freshly ground black pepper
Raw Cacao Mole
6 dried ancho/chipotle chillies, soaked 2-3 hours and drained
1/2 cup chopped red onion
1 clove garlic, minced
2
t sunflower seeds, soaked 4-6 hours and drained
1/2 cup almond butter
1/2 cup raisins, soaked 20-30 minutes
6 t olive oil
1 cup water
2 t agave
2 tsp ground cumin
1/2 tsp ground coriander
1 tsp sea salt
1/4 tsp cayenne
1 cup cacao powder
Guacamole
3 ripe avocados, peeled, pitted and roughly chopped
1 large handful cilantro leaves, finely chopped
2 t lime juice
1/2 scallion, finely chopped
1/2 red chili, finely minced
1 jalapeno, seeded and minced
Methods/steps
White Corn Filling
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Place 3 cups of the corn, the tomatoes and the red bell pepper in a bowl; set aside.
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In a food processor, blend the remaining ingredients until very smooth.
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Pour into bowl with other ingredients and mix well with hands.
Serrano Spiced Portobello
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Toss mushrooms with olive oil, Serrano and salt then spread on Teflex sheets to dehydrate for 12 hours.
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Mix corn filling with Portobello.
Raw Cacao Mole
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Blend all ingredients in vita-mix until smooth.
To Prepare Corn Husks
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Soak corn husks in warm water for 1 to 2 hours. Dry carefully.
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To assemble, lay the corn husks flat and place about 1/2 cup of the corn mixture onto the center of each.
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Fold the bottom up over the filling and then fold the sides over.
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Using the husk strips tie the tops of each tamale.
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Place the tamales in the dehydrator for 2 hours.
Guacamole
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Place all ingredients in a small bowl and mash well with a fork.
Assembly
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Spoon a generous amount of mole sauce on each plate, and set two tamales on sauce.
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Spoon Guacamole on top and garnish with cacao powder and cilantro leaves.
