TEST KITCHEN

Spicy Red Bean Tamale

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

  1. Scoop out avocados and mash together.
  2. 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

  1. Follow masa instructions and fill with spicy black bean blend.
  2. 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

  1. Fry or torch all of the chiles and sauté the garlic and herbs.
  2. Throw everything into a food processor and blend with oil.

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