Capella Pedregal Tamales

1 from 3 ratings

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.

Servings

servings

Ingredients

1 tablespoon vegetable shortening or lard
salt
6 tablespoon corn flour
4 ounce chicken stock or water
1 bunch cilantro
2 garlic cloves
2 jalapeño chiles
2 tomatoes
2 white onions
1 tomatillo (green tomatoes)
1 garlic
1 bunch cilantro
2 jalapeño chiles
1 onion

Directions

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.
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.
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.