Roasted Carrot Tamales
Roasted Carrot Tamales
Directions
- Place corn husk on work surface with the shiny side up. Spread about ¼ cup masa dough on husk, about ¼-inch thick. Place 1 -2 tablespoons roasted carrot filling into the center of the dough. Roll up and tie the tamales. Repeat until all corn husks are filled and tied.
- Steam the tamales for 45 minutes to an hour. To check to see if the tamales are done, unroll one and see if the masa still sticks to the husk. If it does, cook an additional 15 minutes. If it releases, it is cooked.
- Cover the bottom of serving plate with about 3 oz. hot coulis. Remove tamale from husk and place in center of coulis. Dot with crema, and top with micro greens.
Ingredients
- 6 corn husks, soaked in warm water for 30 minutes
- Masa Dough, (see recipe below)
- Roasted Carrot Filling, (see recipe below)
Masa Dough
Directions
- In a mixing bowl, beat shortening with about 2 tablespoons of carrot broth until fluffy.
- In another mixing bowl, combine masa harina, baking powder and salt.
- Add the masa mixture to the shortening and mix to form a soft dough.
- Add additional broth as needed to make soft dough that has the consistency of peanut butter. Cover and set aside.
Ingredients
- 1/4 cup shortening, vegetable
- 3/5 cup Carrot broth
- 7/10 cup masa harina
- 1/3 tsp. baking powder
- 1/6 tsp. salt
Roasted Carrot Filling
Directions
- Toss carrots, chiles, and onions with olive oil, salt, and pepper.
- Roast in a 425°F oven for 30-45 minutes, or until tender. Remove and cool.
- Pulse in a food processor to small course consistency and combine with chives. Adjust seasoning and reserve.
Ingredients
- 1/3 lb. carrot(s), heirloom, peeled and large diced
- 1 chile(s), serrano, stems and seeds removed
- 1/6 white onion, peeled and quartered
- 1/3 tbsp oil, olive
- 1/6 tsp salt
- 1/6 tsp pepper
- 1/24 cup chives, fresh, minced
Coulis
Directions
- Combine all coulis ingredients in a saucepan and bring to a boil. Allow to simmer until very tender.
- Remove the vegetables from the broth, and puree smooth using broth to adjust the consistency.
Ingredients
- 1/4 lb. Carrots, peeled and diced
- 1/2 pepper(s), habanero, stems and seeds removed, diced
- 1/4 qt. Knorr® Professional Caldo de Vegetales, prepared
- 1/4 tsp oregano
- salt, as needed
- pepper, as needed
Carrot Broth
Directions
- Simmer carrot peelings in prepared Knorr® Liquid Concentration Vegetable Base for about 15 minutes to extract flavor.
- Strain, reserving the broth, and discarding the peels.
Ingredients
- Carrots, all peelings and scraps
- 1/4 qt. Knorr® Professional Ultimate Vegetable Liquid Concentrated Base