A Recipe for Dia de la Candelaria: Tamales de Mango

BotonFinal_LaVitaminaT-1By 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.

[Photo by Brenda Storch]

 

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