La Bonne Cuisine Fusion Tamales
There are many varieties of tamales made throughout Mexico, as well across central and South America. Generally a Tamale consists of a filling of meat, vegetables and/or cheese that is wrapped in a corn masa dough and a corn husk, and is then steamed. Nobody knows who first invented the Tamale, but they have appeared in records, in the Americas, from long before Colombus discovered the New World. They are thought to have originated as a highly portable food that could be carried out into battle, and easily re-warmed on demand. The word Tamale derives from the Nahuatl word "tamalii" meaning "wrapped food". Nahuatl is a language which was spoken by the Aztecs, and is still spoken to this day by some of their descendants.
OUR TAMALES ARE GLUTEN FREE BUT DO CONTAIN DAIRY
Our Mole is a sauce made with a plethora of diverse ingredients, most notably: chiles, nuts, and chocolate. The ingredients are cooked together for many hours until they form a delicious, thick, sweet and fragrant sauce. Mole has a very disputed history with a number of different legends claiming its invention. However, it can be unequivocally agreed that it originated in Mexico, with the word Mole coming from the Nahuatl word "milli" meaning sauce or concoction. Our particular Mole is an old family recipe from our Chef De Cuisine, Eddie, so we can't tell you exactly what’s in it, but you can find any possible allergens below. What we can tell you is we use a premium Belgian Dark chocolate to elevate the traditional mole to new heights.
OUR MOLE CONTAINS: PEANUTS, PECANS, ALMONDS AND PUMPKIN SEEDS
OUR MOLE SAUCE IS DAIRY FREE BUT DOES CONTAIN GLUTEN
BRAISED BEEF AND BRIE MINI TAMALES
Yeild 2 dozen mini tamales
1 1/3 cups masa
1 teaspoon baking powder
1/3 cup vegetable shortening
Salt and pepper to taste
1 1/3 cups warm water (for extra flavor you can use the braising liquid from your beef)
2/3 lb boneless beef shortribs
1 small onion
2 cloves garlic
Salt and Pepper to taste
Beer (enough to cover the meat in your chosen container)
About 2 dozen slices of Brie (about ¼ in thick)
About 2 dozen dried corn husks
TO MAKE THE MASA:
Combine masa, salt and pepper and baking powder. Slowly stir in warm water until combined. In a separate bowl beat the vegetable shortening until it becomes fluffy. Thoroughly combine the masa mixture with the shortening.
TO MAKE THE FILLING:
Rub shortribs with salt and pepper. Sear the meat in a large pot or Dutch Oven until lightly browned. Fill the pot with beer until the meat is submerged and simmer. In our kitchen, we simmer it over low heat for 12 hours. However, if you don’t have time to watch the stove for that long, you could also sear the meat on the stove and then transfer it to a crock pot to cook on low for 12 hours. Once the meat is cooked, remove it from the liquid and shred it with a fork.
TO ASSEMBLE THE TAMALES:
Soak corn husks in warm water for 30 minutes. Drain the corn husks, give them a quick rinse and pat them dry. Take a corn husk and arrange it on a flat surface, with the smooth side up and the narrow end towards you. Place about ½ a tablespoon of the masa mixture onto the corn husk and spread it into an even layer. Since these are mini tamales the filling won’t cover the entire corn husk. You can trim/tear off the excess husk on the sides of the masa, leaving the narrow tail at the bottom. Place ½ a tablespoon of the beef filling in the center. Then place a slice of Brie cheese on top of the beef. Roll both sides together to form a tube. The sides of the masa layer should meet and form a seal around the filling. Then fold the narrow end of the corn husk up along the seal. Pinch the masa on the open end together.
Arrange the tamales, standing on end, with the open end up, in a steamer, over a pot of water. Do not allow the water to touch the tamales. Place a damp cloth over the top of the tamales and cover them with a lid. Steam them over a low boil for 1 - 1 1/2 hours. If you are making more than 2 dozen mini tamales, increase the steaming time accordingly. You will know the tamales are done when the filling pulls away from the corn husks.