Mozzarella and Heirloom Tomato Italian-Style “Tamales”
Mozzarella and Heirloom Tomato Italian-Style “Tamales”
Directions
To make the Tamales: In a bowl of warm water, soak corn husks until soft, about 30 minutes.
Meanwhile, in a stand mixer using the whisk attachment, combine lard with a small amount of broth and
whip until fluffy. In a separate bowl, combine masa harina, pesto, garlic, baking powder, and salt. Add
masa mixture to lard mixture, adding more broth as needed to make a spongy dough.
One or two at a time, remove husks from water, arrange on a work surface, and pat dry. For each tamale,
use about 2 1/2 ounces dough, spreading it onto husks 1/4- to 1/2-inch thick. Top with about 2
tablespoons chunky heirloom marinara and about 2 tablespoons cheese. Fold sides, top, and bottom of
husks over filling, enclosing dough. Use kitchen twine or corn husk strips to tie tamales closed.
Arrange tamales in a steamer basket, place basket over simmering water, and steam for 1 hour. Hold
warm and moist for service.
To garnish and serve: Combine salsa and pesto. Arrange 2 tamales on a plate. Top with marinara sauce,
drizzle with salsa mixture, and sprinkle with tomatoes and basil.
Ingredients
12 oz. corn husks, dry
1 cup lard
2 cups broth, vegetable
3 cups masa harina
3 tbsp pesto, without nuts
1 tbsp garlic, chopped
1 1/2 tsp baking powder
3/4 tsp salt
3 cups Real California® Mozzarella, shredded
2 cups salsa, tomato or green tomatillo
1 cup pesto, without nuts
4 1/2 cups marinara sauce
1 cup tomato(es), roasted, small-diced, mixed colors
