VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Broccoli Tamales
From 'Tu Casa Mi Casa' by Enrique Olvera
Steaming vegetables inside a tamal is one of the best ways to cook them, as the flavour gets trapped inside the masa. The broccoli in this tamal holds its bite giving it extra texture. The broccoli cream sauce further enhances the broccoli taste, livening up the tamal.Ingredients
- 4 tbsp grapeseed oil
- 1 small white onion, finely diced
- 2 small garlic cloves, sliced
- 2 small serrano chillies, finely chopped
- 1 small head of broccoli, florets and stems divided
- 4 tbsp epazote leaves, chopped
- 4 tbsp coriander leaves, chopped
- 135g butter, at room temperature
- 455g white maseca, freshly ground
- 150ml water
- 1 tbsp salt, to taste
- ½ tsp baking powder
- ½ tsp baking soda
- 10-15 corn husks
- For the Broccoli Cream
- 30g butter
- ½ small white onion, finely chopped
- 1 garlic clove, sliced
- 6-7 broccali florets
- 30g baby spinach
- 10g hoja santa leaves
- 1 serrano chilli, seeded
- 120ml whipping cream
- 115g crème fraiche, well chilled
- Salt
Recipe
- In a medium pot, heat the oil over a medium heat. Add the onion and garlic and cook for about 5 minutes, until translucent.
- Add the serrano chillies, broccoli florets, and broccoli stems and cook for 1 minute. Remove from the heat.
- Stir in the epazote and coriander and set aside.
- In a mixer, cream the butter. Add the masa little by little until incorporated; then add the water, mixing until incorporated.
- Add the salt, baking powder, baking soda, and broccoli mixture and stir until incorporated.
- Portion about 5 tablespoons of the masa mixture onto each corn husk, fold, and place in a steamer. Steam for 1 hour 15 minutes, and let rest for about 2 hours.
- To make the Broccoli Cream:
- In a small pot, melt the butter over a medium heat. Add the onion and garlic and cook for about 5 minutes, until translucent.
- Add the broccoli, spinach, hoja santa, and serrano chilli and cook for 1 minute.
- Add the cream and bring to a boil. Remove from the heat and let sit for 2-3 minutes.
- Transfer to a blender and blend on high speed for 2 minutes, and transfer to a bowl. Incorporate the crème fraiche and cool to room temperature. Season with salt.
- To serve, reheat in the steamer and pour some broccoli cream over each opened tamal.
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