Corn Tamales with Chile-Braised Beans, Braised Greens, and Glazed Mushrooms - Recipe Finder
Corn Tamales with Chile-Braised Beans, Braised Greens, and Glazed MushroomsPhoto by:
Top Chef Masters, Season 1, Episode 8, Elimination Challenge
- 2 cup fresh corn kernels
- 4 ounces vegetable shortening
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 pound fresh Masa
- 8 1-foot squares of banana leaves, each run over open gas flame until softened
- 1 pound black beans
- 1 medium white onion, diced
- 3 Ancho chiles, seeded, toasted and soaked
- 2 Oaxaca Pasilla Chiles, toasted and soaked
- 4 garlic cloves, dry roast in peels, then peeled
- 4 cups Lacinato kale, 1-inch sliced
GLAZED MUSHROOMS AND BRAISED GREENS
- 4 large shiitake caps, cut in large cubes
- 3-4 tablespoons Chipotle salsa (blended smooth)
- 1 tablespoons Agave nectar
- 2 cups frisée
- 1 cup watercress tops
- 2-3 tablespoons lime juice
Blend corn in food processor. Add shortening, sugar, salt and baking powder. Blend smooth. Add Masa in processor until incorporated. Divide between softened banana leaves, placing in the middle.
To fold: Pick up both sides of leaves and bring them together bend the bottom half up to create a secure “bottom”, tear a piece of the leaf to tie the tamales. Steam 1 hour.
Cook beans & onion until tender in 3X the liquid (water or broth) to volume of beans. Meanwhile, blend soaked chiles with garlic until smooth. Strain into beans. Season with salt. Add kale and simmer until tender.
GLAZED MUSHROOMS AND BRAISED BEANS
Over high heat, sauté shitake in a little oil until brown. Add the salsa and agave nectar and reduce to a glaze. Toss frisee, watercress and lime. Salt.
Spoon beans on a plate, sprinkle with mushrooms. Top with Tamal. Garnish with salad.