Ger-Nis INTERNATIONAL, LLC

Seasonal Entertaining: Cinco de Mayo Fiesta de Tamales

Cinco de Mayo Fiesta de Tamales Menu

Cactus Fruit (Prickly Pear) Cilantro Lime Tequila Coolers
Green Chili Chicken Tamales with Cilantro Lime Sauce
Red Chili Pork Tamales with Mole Negra
Black Bean Squash Goat Cheese Tamales with Cilantro Pesto
Mint Mango Sorbet

Cactus Fruit (Prickly Pear) Cilantro Lime Tequila Coolers
Makes 1 cocktail

Ingredients

1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)

Directions

Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer. Serve over ice garnish with a lime wedge and cilantro leaves.

Cactus Fruit Syrup
Makes approximately 2 cups

Ingredients

1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar

Directions

In a small saucepan over medium heat, add cactus fruit, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain.

Cilantro Lime Syrup

Ingredients

1 cup lime juice
¼ cup fresh cilantro
1 cup sugar-in-the-raw
2 tablespoons lime zest

Directions

In a medium saucepan over medium-low heat, add lime juice, sugar-in-the-raw and lime zest. Warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Green Chili Chicken Tamales with Cilantro Sauce
Makes 20 tamales

Ingredients

For the green chili chicken

1 medium yellow onion, chopped medium
1 medium tomato, chopped medium
1 bay leaf
2 cups water
1 tablespoon cumin
1 teaspoon salt
1 tablespoon lime zest
½ pound (2-3) chicken thighs, boneless and skinless
2 poblano chilies, roasted peeled and deseeded
1-2 roasted jalapeños, peeled and deseeded

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the cilantro sauce

2 cups cilantro leaves
Juice of 2 limes
½ cup avocado oil
1 teaspoon salt
1 jalapeño, deseeded and chopped

Directions

For the green chili chicken

In a medium saucepan, combine the onion, tomato, bay leaf, water, cumin, salt, lime zest and chicken, bring to a boil then reduce heat to simmer.  Cook uncovered for 20 minutes or until cooked through. Strain, reserving the liquid, and discard the bay leaf.  When chicken is cool, shred the meat by pulling apart the fibers using a fork or fingers. Place shredded meat into a medium bowl, and add poblano and jalapeño chilies. Mix and set aside.

For the tamale dough

In a large mixing bowl, combine the masa harina, lime zest, 2 cups of the reserved chicken liquid, and mix well.  In a kitchen aid or with an electric mixer, mix the lard until fluffy, or about five minutes.  A little at a time, mix the lard into the masa harina until full incorporated.  Mix in the baking soda and the salt, and mix well.  The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes. Take out of water and cool slightly for handling.  For the banana leaf wrappers, pass the banana leaf over the gas stove until soft, about 1-2 minutes.

To assemble the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture.  Flatten with a spoon, leaving about 1-inch around each border of either the banana leaf or corn husk.  On top of that place about 2 tablespoons meat mixture.   Fold over the banana leaf or corn husk like you are folding a present.  Tie the wrapped package with either corn husk ties, banana leaf ties or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel to prevent drips form making tamales soggy.  Steam tamales over medium heat for about 45-60 minutes, or until soft and cooked through. Serve with sauce.

For the cilantro sauce

Place all ingredients in a blender and blend until smooth.  Pour in a bowl and spoon atop tamales.

Red Chili Pork Tamales with Mole Negra
Makes 20 tamales

Ingredients

For the red chili pork

10 small red chilies, dried
2 cups water
1 medium tomato, chopped medium
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh, oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the mole negro sauce

2-3 ancho chilies, dried
2 guajillo chilies, dried
2-3 cloves garlic
1 medium yellow onion
½ cup almonds, raw
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoon sesame seeds
¼ cup pumpkin seeds, raw
1 teaspoon salt
2 tablespoons raisins
1 ounce dark chocolate
2 cups chicken stock

Directions

For the red chili pork

Place all ingredients (except herbs) in a medium saucepan, and bring to a boil. Reduce heat and simmer for about 1 hour, or until pork is falling apart.  Take off heat and cool. Discard bay leaf.  Shred the pork  by pulling apart the fibers using a fork or fingers. Place shredded meat into a medium bowl, and add fresh herbs. Mix and set aside.

For the tamale dough

In a large mixing bowl, combine the masa harina, lime zest, and 2 cups of the reserved chicken liquid, and mix well.  In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes.  A little at a time, mix the lard into the masa harina until full incorporated.  Mix in the baking soda and the salt, and mix well.  The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes. Take out, and cool slightly for handling.  For the banana leaf wrappers, pass the banana leaf over the gas stove until soft, about 1-2 minutes.

For the mole negro sauce

Preheat oven to 425° F.

On a large sheet tray, combine chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame, and pumpkin seeds, and place in the oven. Char all items.  Place all charred items in a medium saucepan, and combine raisins and stock.  Bring to a boil and reduce heat. Simmer for 20 minutes or until all items are soft.  Take off heat and cool.  Place in blender and blend until smooth.

To assemble the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture.  Flatten with a spoon, leaving about 1-inch around each border of either the banana leaf or corn husk.  Atop that place about 2 tablespoons meat mixture.   Fold over the banana leaf or corn husk like you are folding a present.  Tie the wrapped package with either corn husk ties, banana leaf ties or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel to prevent drips form making tamales soggy.  Steam tamales over medium heat for about 45-60 minutes or until soft and cooked through.

Spicy Black Bean Squash Cheese Tamales with Cilantro Lime Pesto
Makes 20 tamales

Ingredients

For the black bean squash

2 cups cooked squash, cubed (winter squash or zucchini)
1 cup black beans, cooked or canned
1 red pepper, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeño, roasted, destemmed, peeled, deseeded, and chopped
1 teaspoon salt
1 teaspoon cumin seeds, toasted
½ cup fresh cilantro leaves
½ cup goat cheese, crumbled

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For Spicy Red Pepper Sauce

2 red bell peppers, roasted, destemmed, deseeded and chopped
1 jalapeno pepper, roasted, destemmed, deseeded and chopped
Juice and zest of a lime
¼ cup champagne vinegar (citrus vinegar)
¼ cup vegetable stock
1 teaspoon salt
1 teaspoon cumin

Directions

For the Black Bean Squash

Place all ingredients (except herbs)  in a medium saucepan and bring to a boil, reduce heat and simmer for about  1 hour or until pork is falling apart soft.  Take off heat and cool. Discard bay leaf.  Shred the pork  by pulling apart the fibers using a fork or fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside.

For Assembling the Tamales

In the center of each banana leaf of corn husk, place about 3-4  tablespoons of masa harina mixture.  Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk.  Atop that place about 2 tablespoons meat mixture.   Fold over the banana leaf or corn husk like you are folding a present.  Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cove the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy).  Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

For the Wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take our and cool slightly for handling.  For the Banana leaf wrappers, pass the banana leaf over the gas stove until soft about 1-2 minutes and soft and pliable.

For the Spicy Red Pepper Sauce

In a blender place all ingredients, blend until smooth.

Place the wrapped tamales in a steamer and cove the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy).  Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

Serve with butter on the tamales

Mango Mint Sorbet

Ingredients

2 cups water
2 cups sugar
½ cup chopped mint
2 cups fresh mango, peeled, deseeded and chopped
zest and juice of 1 lime
¼ cup heavy cream

Directions

Make simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lime zest and juice, cool, strain, and set syrup aside. In a food processor, blend up the mangoes until a puree forms. Mix simple syrup, cream and pureed mangoes and follow ice cream maker instructions for making sorbet.