Recipe by Chef Omar Romero Quezada
The chipotle sauce from KANKUN has a little hint of smokiness where still spicy that just compliments really well with this dish
INGREDIENTS FOR THE TAMAL (45 tamales)
- 360g of pork lard or duck fat
- 250ml of duck broth with 1 teaspoon of baking powder
- Salt and pepper
- 1.350 kg masa for tamales: 1lt water to 500g of nixtamal flour.
- Corn Husk
For the Tamales:
- Beat the Lard until fluffy, gradually beat in the broth, and beat again for about 3 minutes , gradually add the masa, beating after each addition, Finally beat for 3 minutes more.
- Spread one very heaped tablespoon of the masa in a thin layer over the inside top part of a corn husk. Add 1 tablespoon sauce fold in the sauce of the husk so that the dough covers the filling, then fold in to cover.
- When all the tamales have been assembled and folded stack hem vertically in the steamer cover them well with extra unused husks and a towel and steam for an hour
- 7 cloves garlic, crushed
- 4 medium onions, roughly chopped
- 4 carrots, peeled and roughly chopped
- 1 tbsp Chipotle kankun sauce
- Half a bunch of spring onions, chopped
- 3 bay leaves
- 3 star anise
- 60 gm fresh root ginger, roughly chopped
- 20 gm coriander, stalks only, washed (use leaves in salad)
- 1 tsp five spice
- 20 black peppercorns
- Approx 8-10 litres of water
- Cover the duck with water, add the herbs and spices, bring to the boil and simmer gently for 40-60 minutes, until the meat is completely tender.
- Remove the duck from the stock and whilst still warm pull out the bone, then set aside in the fridge to cool.
- Once cold, cut the duck into bite sized pieces, leaving the skin on.
Per tamal plate:
- 75g duck pieces
- Toasted sesame seeds
Deep fry the meat and toss in the duck sauce to serve on top of the tamal
- 10 medium plums
- 15 prunes
- 6 cloves garlic, minced
- 1/2 cup red onion finely chopped
- 1 Tbs grated fresh ginger
- 1/4 cup soy sauce11
- 3 Tbs sugar
- 3 Tbs Mirin
- 3 Tbs Chipotle KanKun Salsa
- 2 tbsp umeboshi paste (Japanese pickled plum paste)
- 1 cup duck bouillon
- 1 tbsp cornflour
- Slice plums and prunes in half and discard pits. Cut each half into about 6 chunks.
- Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and Chipotle Kankun sauce, Mirin and umeboshi paste
- Mix the cornflour with the duck bouillon.
- Heat on medium for 20 minutes, stirring occasionally.
- Blend well with an immersion blender and add more duck bouillon to thin if desired.
To finish serve with a fresh salad of Daikon, coriander, spring onions and toasted sesame seeds.
All photos Shyam Vyda