Capella Pedregal Tamales

Ingredients

For the tamales

  • 1 Tablespoon  vegetable shortening or lard
  •   salt
  • 6 Tablespoons  corn flour
  • 4 Ounces  chicken stock or water

For the Salsa Ranchera

  • bunch cilantro
  • garlic cloves
  • jalapeño chiles
  • tomatoes
  • white onions

For the Tomatillo Salsa

  • tomatillo (green tomatoes)
  • garlic
  • bunch cilantro
  • jalapeño chiles
  • onion

Capella Pedregal may be known as one of the best spa resorts in the world, an honor given to it by Travel & Leisure and Conde Nast, but Executive Chef Yvan Mucharraz want to make sure it’s also known for its food. In addition to providing interesting creations for the hotel’s restaurants, he’s available for private cooking lessons. This is his recipe on how to make authentic and delicious tamales, and two of his favorite salsas.

Directions

For the tamales

Mix all of the ingredients together with your hands until a dough is formed. Flatten the dough to about ½ inch thick.

Spread the filling on the dough and cover with another piece of dough. Pinch to seal.

Place the tamales (standing up) in a steamer or colander over a pot with two inches of boiling water. Steam the tamales from 30 minutes to two hours, depending on the size of the tamale.

The finished tamale should be firm, but still have some softness.

For the Salsa Ranchera

Cut the tomatoes and onions in half. Roast all the ingredients except cilantro in the oven until brown. Blend roasted ingredients together, adding chopped cilantro at the end. Add salt and pepper, as desired.

For the Tomatillo Salsa

Cut onions in half. Roast tomatoes, onions, garlic and jalapeño chile in the oven until brown. Blend everything together and at the end chop the cilantro and add to the mix. Add salt and pepper, as desired.

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