YumYum Divas YumYum Recipes: Goat Cheese Tamales, contributed by TwinLakesChef

Contributed by: TwinLakesChef

Additional Credits for Recipe

Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest.

List of Ingredients

2 cups masa harina 1 1/2 teaspoons baking powder 1 teaspoon salt 2 tablespoons plus 2 teaspoons butter, room temperature 5 tablespoons vegetable shortening 1/4 cup goat cheese 1 cup warm water 1 1/4 cups roasted corn 6 dried corn husks for wrapping tamale For Serving: Guajillo Mole Sauce (below) Salsa Fresca (below)

Preparation

Combine masa, baking powder, and salt in mixing bowl. Using the paddle attachment of an electric mixer, add butter, cheese, and shortening. Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes. Scrape bowl and add corn -- beat for 1 minute more. Wrap dough and allow to rest for 30 minutes. On an open dried corn husk, spread 4ounces masa in a large circle in the middle of husk. Roll from the sides. Using strips of re-hydrated husk, tie off both ends tightly. Steam for 30 minutes. Serve and top with mole sauce and a side of salsa fresca. GUAJILLO MOLE SAUCE 1 onion, diced 4 roasted garlic cloves 1 roasted jalapeno 1 red bell pepper, diced 1 tomato, diced 5 dried guajuillo chilis 1/2 cup cilantro, chopped 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon allspice 4 ounces toasted almonds 4 cup vegetable stock 2 ounces Mexican chocolate Instructions: Saute onion, garlic, jalapeno, bell pepper, tomato and guajillo chilis until limp and releasing their liquid. Add remaining ingredients except stock and chocolate and sauté for about 10 minutes -- the sauce should have a muddy appearance. Add the vegetable stock and bring to a boil-cook until the dried chiles are totally re-hydrated. Purée mixture in a food processor and return to heat. Add chocolate, stirring until the chocolate is completely incorporated. Season with salt and pepper. SALSA FRESCA 1 pound tomatoes, finely diced 4 tablespoons finely diced purple onion 1/2 cup basil, chiffonade, loosely packed 2 teaspoons minced garlic 1 roasted guajillo chile ground 1/4 cup extra virgin olive oil 1 1/2 teaspoons kosher salt Mix all ingredients together.

Number of Servings: 6

Cookbook Category
Vegetables

General Cooking/Prep Method
Steam

Recipe Type - Categories
Mexican Cuisine

Extra Features of Recipe
Difficulty Level-Moderate