VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Tamales Dulce
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
From Guest Chef Hugo Ortega, this tasty treat has a strong flavour from the rum raisins.Ingredients
- 75g raisins
- 3 tbsp white rum
- 375g masa harina
- 2 tsp baking powder
- 250g sugar
- 225g coconut oil
- ¼ tsp salt
- 2 tsp vanilla extract
- 6 drops red food colouring (optional)
- Corn husks, softened in warm water
- Chocolate, to serve
Recipe
- Put the raisins, rum, and 120ml water into a small saucepan over a high heat. Bring to a full boil, then remove immediately from the heat. Strain the raisins and transfer to a bowl to cool completely before using.
- Using a mixer fitted with a paddle attachment, add the masa harina, baking powder, coconut oil, salt, vanilla, and food colouring (if using) to the bowl. Mix on a medium speed for 1 minute to incorporate the ingredients.
- While on medium speed, gradually add 475ml of water.
- Increase the speed to high and mix for 6 minutes.
- Fold in the raisins.
- Working one at a time, place each corn husk in the palm of your hand with the point end facing away from you. Scoop 4 tablespoons of the masa mix into the centre and spread into a rectangle 20mm from the top and 5mm from the bottom. Fold in the sides of the husk to the centre, enclosing the masa. Fold up the point, forming a small bundle. Secure each bundle by loosely tying a thin strip of husk around the centre of the tamal.
- Place the tamales in a steamer, covered with a clean, damp paper towel, then the lid, and steam for 40-60 minutes.
- To serve, place the warm tamales on a platter and serve with chocolate.
Monday to Thursday 9am to 5pm
