Roasted Carrot Tamales

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Preheat the oven to 425°F.

Roast heirloom carrots, poblano Chile, and white onion with olive oil, salt, and pepper for 30 to 45 minutes until tender.

Once cooled, pulse the roasted vegetables in a food processor to a coarse consistency and adjust seasoning to taste. Set aside.

Wash, peel, and cut orange carrots into a medium dice, saving the peels for later.

In a saucepan, add the diced orange carrots, habanero Chile (seeds and stems removed), and Mexican oregano.

Add prepared nor professional Calo de vitales to the saucepan and bring to a boil, then simmer until the carrots are very tender.

Remove the vegetables from the broth and blend until smooth, using broth to adjust consistency.

Simmer the carrot peelings in prepared nor professional Calo de vitales for 15 minutes to extract flavor, then strain and reserve the broth, discarding the peelings.

In a stand mixer, beat vegetable shortening with a couple tablespoons of the carrot broth until fluffy.

In another mixing bowl, combine masa harina, baking powder, and salt.

Add the masa mixture to the shortening mixture and combine to form a soft dough, adding additional broth if needed to achieve a soft paste-like texture.

Cover the dough and set aside.

Soak corn husks in warm water for 30 minutes until pliable.

Place a corn husk shiny side up and spread about 1/4 cup of masa dough on the husk, about 1/4 inch thick.

Place 1 to 2 tablespoons of carrot filling down the center of the dough and roll up the tamale.

Repeat until all corn husks are filled and rolled.

Steam the tamales for 45 minutes to an hour.

To check for doneness, unroll one tamale; if the masa sticks to the husk, cook for an additional 15 minutes; if it releases, it is done.

Cover the bottom of a serving plate with prepared hot koi and drizzle with crma.

Remove a tamale from the husk and place it in the center of the koi, topping with micro greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens