MEXGROCER'S FEATURED RECIPES
Specially chosen recipes to make the best authentic Mexican food. You'll be a master of Mexican food in no time with these recipes!
Featured Recipes
7 Layer Tamales
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Rolling this mixture means that when you cut it open, you can see the titular 7 layers clearly defined. Not only does this look good, it spreads the flavour throughout the whole dish.Ingredients:
- For the Filling
- 5 pasilla or morita chipotle chillies, dry roasted
- 2 tbsp corn oil
- 1 white onion, sliced
- 6 avocado leaves, dry roasted
- 4 cloves garlic, dry-roasted
- 600g cooked black beans, cooking liquid reserved
- For the Dough
- 500g masa harina
- 150ml corn oil
- ¼ tsp salt
- 3 tbsp chicken stock
- 10 hoja santas, central stems removed
- 10 corn husks or banana leaves
Recipe:
- For the filling, combine the chillies and enough hot water to cover them in a small bowl, and soak for 15 minutes.
- Heat 1 tablespoon of the corn oil in a saucepan over medium heat, add the onion, and sauté for 5 minutes.
- Put the onion into a blender, add the avocado leaves, garlic, and chillies with the soaking water, and process to a smooth paste.
- For the dough, combine the masa harina, oil, and salt in a large bowl and mix well; adding some chicken stock if necessary.
- Lay out pieces of the muslin and arrange a layer of hoja santa. Put the dough on top to form a rectangle, then cover with a layer of the bean paste.
- From one long end, roll the tamal; using the muslin to help for a cylinder, without trapping it inside.
- Remove the muslin and carefully cut slices about 1 inch thick, then arrange each slice inside a corn husk.
- Close, fold, and put the tamales vertically in a steamer. Cover the tamales with a damp dish towel and the lid to make sure that the steam doesn’t escape. Steam over a high heat for 1 hour, or until the dough can be easily separated from the husk. Let stand for 20 minutes before serving.
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