A Recipe for Dia de la Candelaria: Tamales de Mango

By Brenda Storch, La Vitamina T

*translated by NewsTaco

Dia de la Candelaria, or  Candlemas Day, is approaching, and to give the tamal tradition an original touch  we bring you this recipe by Chef Paco , owner of New Rebozo restaurant in Chicago.

Chef Paco generously shared his recipe for these delicious tamales with goat cheese and mango chipotle sauce .

Enjoy!

Ingredients:

Masa

• 1 kilo of white corn masa for tamales
• 1 1/ 2 cups of chicken broth or water
• 1 cup of olive oil
• 1 tablespoon of salt
• 150 gr. of goat cheese
• 1 teaspoon of chipotle chile sauce
• 35 corn husk rectangles – about 7 x 6 in .

Salsa

• 2 mangos , peeled and diced
• 1 jalapeno chile
• 1/2 onion, chopped
• 1/3 red bell pepper , finely chopped
• 1/3 yellow pepper, finely chopped
• 1/2 bunch cilantro, chopped into small pieces
• Salt and pepper to taste
• Put the ingredients in a large bowl and mix until well incorporated

Directions:

• Mix the dough into the broth until it is all incorporated . Taste the seasoning.
• With a soup spoon , put in the masa, goat cheese and chipotle chile in center of the corn husk rectangle.
• Wrap like a burrito 5 X 7 inches. The recipe should render about 36 little tamales.
• Prepare a steamer with water, put in the tamales and cover with a lid .
• Start the steaming with high heat. Once you notice steam , lower the flame to medium and cook for about 50 minutes.
• Let the tamales stand, and serve with the sauce.

Oh My God!

This article was originally published in La Vitamina T.