Tamale with Impossible Foods meat, pickled nopales, Serrano pepper, avocado crema, black beans, and cilantro. 

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Impossible Foods and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Masa

INGREDIENTS

  • 2 cups Maize
  • 2 tbsp. Alkaline
  • Water

METHOD

  1. Put maize in a pot and cover slightly above 2 inches with water.
  2. Add alkaline and bring almost to a boil.
  3. Turn off heat and let sit overnight.
  4. Rinse and scrub.
  5. Grind into masa and add 2 tbsp of coconut oil and ½ cup of mole.
  6. Add water gradually to get a paste consistency.
  7. Place in corn husks.

Impossible Meat

INGREDIENTS

  • Impossible Meat

METHOD

  1. Make into little balls and sear.
  2. Add into the masa in corn husks and cover with more masa.
  3. Form tamales and steam.

 

Garnish dish with cilantro and sliced Serrano peppers.

Black Beans

INGREDIENTS

  • 1 cup Black Beans
  • 1 cube Vegetable Bouillon
  • 1 qt. Water

METHOD

  1. Place in pressure cooker on high for 35 min.
  2. Partly blend, and season.

Avocado Crema

INGREDIENTS

  • 1 ea. Avocado
  • 2 tbsp. Crema
  • 1 ea. Lime, juiced

METHOD

  1. Whisk together.

Pickled Nopales

INGREDIENTS

  • 1 ea. Nopale
  • 1 part Water
  • 1 part Vinegar
  • ½ part Sugar

METHOD

  1. Bring water, vinegar, and sugar to a boil.
  2. Pour over brunoise nopale.
  3. Let cool and refrigerate.


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