On the road to master Tamal preparation ! 🇲🇽
I proudly got the best compliments i could get from fellow mexican friends telling me i cook mex food like a true mexican would, my tortillas puff, and since i recently learned tamales, i want to improve !
Here's my habanero fuel 😆💥
It's fermented honey garlic, with dried habanero confit inside. It is incredibly powerful, but also sweet and has a delicious fruity palate.
I use it here inside the tamal filling, to give it a lil kick ! It is composed of shredded chicken, coconut milk butternut purée, muddled peanuts and mild tandoori spice.
I've divided it in two parts, one is with habanero, the other is less spicy.
Here's for the texture you need to fold your tamales, ideally ! Unfortunately i don't have any corn husks or banana leaves, so i did it by hand.
I added veal stock with the usual lard to the masa dough base.