Mozzarella and Heirloom Tomato Italian-Style “Tamales”
Mozzarella and Heirloom Tomato Italian-Style “Tamales”
Directions
- To make the Tamales: In a bowl of warm water, soak corn husks until soft, about 30 minutes.
- Meanwhile, in a stand mixer using the whisk attachment, combine lard with a small amount of broth and whip until fluffy. In a separate bowl, combine masa harina, pesto, garlic, baking powder, and salt. Add masa mixture to lard mixture, adding more broth as needed to make a spongy dough.
- One or two at a time, remove husks from water, arrange on a work surface, and pat dry. For each tamale, use about 2 1/2 ounces dough, spreading it onto husks 1/4- to 1/2-inch thick. Top with about 2 tablespoons chunky heirloom marinara and about 2 tablespoons cheese. Fold sides, top, and bottom of husks over filling, enclosing dough. Use kitchen twine or corn husk strips to tie tamales closed.
- Arrange tamales in a steamer basket, place basket over simmering water, and steam for 1 hour. Hold warm and moist for service.
- To garnish and serve: Combine salsa and pesto. Arrange 2 tamales on a plate. Top with marinara sauce, drizzle with salsa mixture, and sprinkle with tomatoes and basil.
Ingredients
- 12 oz. corn husks, dry
- 1 cup lard
- 2 cups broth, vegetable
- 3 cups masa harina
- 3 tbsp pesto, without nuts
- 1 tbsp garlic, chopped
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3 cups Real California® Mozzarella, shredded
- 2 cups salsa, tomato or green tomatillo
- 1 cup pesto, without nuts
- 4 1/2 cups marinara sauce
- 1 cup tomato(es), roasted, small-diced, mixed colors
- 3/4 cup basil, fresh, shredded (optional)
Chunky Heirloom Marinara
Directions
- Combine marinara sauce, tomatoes, and cheese.
Recipe created by Chef Matt Burton for the California Milk Advisory Board.
Ingredients
- 4 1/2 cups marinara sauce
- 3 1/2 cups tomato(es), roasted, small-diced, mixed colors
- 2 1/2 cups Real California® Mozzarella, shredded