Prepare the Chipotle Adobo: Blend Chipotle Peppers in Adobo Sauce, Adobo Sauce, and Apple Cider Vinegar until smooth. Set aside.
Prepare the Masa: In a large bowl, combine Masa Harina, Duck Fat Infused Chicken Stock, Rendered Duck Fat, Baking Powder, and Sea Salt. Mix until a soft, pliable dough forms. Adjust with more stock or duck fat as needed.
Make the Filling: In a separate bowl, combine Oaxaca Cheese, roasted diced Jalapeños, and chopped Epazote.
Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Drizzle with a small amount of Chipotle Adobo. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
Wrap with Bacon: Wrap each tamale with a slice of Iberico Bacon.
Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 2 to 2.5 hours, or until the Masa is firm and pulls away from the husk.
Serve: Carefully remove the tamales from the steamer and serve hot, with extra Chipotle Adobo on the side.
Ingredients
8
2 cups480 mLMasa Harina
1 cup240 mLDuck Fat Infused Chicken Stock
1/4 cup60 mLRendered Duck Fat
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSea Salt
6 oz170 gOaxaca Cheese-shredded
4N/AJalapeños-roasted, seeded, and diced
2 tbsp30 mLEpazote-finely chopped
8 slicesN/AIberico Bacon
4N/AChipotle Peppers in Adobo Sauce
2 tbsp30 mLAdobo Sauce
1 tbsp15 mLApple Cider Vinegar
Equipment
Large Bowl
Steamer
Corn Husks
Blender
Instructions
Prepare the Chipotle Adobo: Blend Chipotle Peppers in Adobo Sauce, Adobo Sauce, and Apple Cider Vinegar until smooth. Set aside.
Prepare the Masa: In a large bowl, combine Masa Harina, Duck Fat Infused Chicken Stock, Rendered Duck Fat, Baking Powder, and Sea Salt. Mix until a soft, pliable dough forms. Adjust with more stock or duck fat as needed.
Make the Filling: In a separate bowl, combine Oaxaca Cheese, roasted diced Jalapeños, and chopped Epazote.
Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Drizzle with a small amount of Chipotle Adobo. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
Wrap with Bacon: Wrap each tamale with a slice of Iberico Bacon.
Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 2 to 2.5 hours, or until the Masa is firm and pulls away from the husk.
Serve: Carefully remove the tamales from the steamer and serve hot, with extra Chipotle Adobo on the side.
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