Plant-based tamale with guacamole, cilantro, radish, and salsa macha. — This recipe was inspired by Chef Jimmie Flores – a finalist in our #PlantBasedAllStar contest.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MorningStar Farms and FOH.
Basic Guacamole
INGREDIENTS
- 1/2 cup Pico de gallo (onions, tomato, cilantro, minced jalapeno)
- 5 ea. Ripe avocados
- 2-3 ea. Juiced limes
METHOD
- Scoop out avocados and mash together.
- Whip the mash a little, then fold with other ingredients.
Plant Based Tamale
INGREDIENTS
- MorningStar Farms Vegan Spicy Black Bean Protein Blend (desired amount)
- Tamale Masa (see package on desired amount)
METHOD
- Follow masa instructions and fill with spicy black bean blend.
- Continue to follow instructions until done.
Salsa Macha
INGREDIENTS
- 2-3 ea. Guajillo
- 2-3 ea. Chile de Arbol
- 2-3 ea. Chile Morita
- 2-3 ea. Chile Negro
- 2-3 ea. Chile aji Amarillo
- 3-4 ea. Garlic cloves
- 1/3 cup Almonds, toasted
- 1/3 cup Dried herbs
- 2 tbsp. Apple Cider vinegar
- 1 qt. Olive oil
- 1 tbsp. Sesame seeds, toasted
- 1 qt. oil
METHOD
- Fry or torch all of the chiles and sauté the garlic and herbs.
- Throw everything into a food processor and blend with oil.
