Garden Hearts® Vegetarian Tamales

YIELD

8 servings

INGREDIENTS

  • 4 Garden Hearts® Petite Romaine Hearts
  • 2 1/2 cups masa
  • 3 cups vegetable stock (warm)
  • 3/4 cups butter (melted)
  • 1 cup chopped sun-dried tomatoes
  • 1 1/2 cup chopped artichoke hearts
  • 2 cups grated Monterey jack cheese
  • cumin, salt and pepper to taste
  • cilantro sprigs for garnish

TOMATILLO SALSA (3 CUPS)

  • 1 1/2 lb tomatillos
  • 1/2 cup white onion, chopped
  • 1/2 cup cilantro leaves
  • 1 tbsp fresh lime juice
  • 2 jalapeno peppers, stemmed, seeded and chopped
  • 1/4 tsp sugar
  • salt to taste

METHOD

  1. Beginning with the salsa, remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Broil for 5 to 7 minutes until skin is lightly blackened.
  2. Place tomatillos, onion, cilantro (reserving 8 springs for garnish), lime juice, jalapeno peppers, and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season with salt to taste and refrigerate.
  3. Combine masa, vegetable stock and 1/2 cup of butter; mix until it is a smooth consistency.
  4. Gently add the sun-dried tomatoes, artichoke hearts and cheese.
  5. Season with cumin, salt and pepper. If mixture is too dry, add a little more vegetable stock. Cover mixture to keep it moist.
  6. Rinse the Garden Hearts Petites and separate into leaves. Cut off the end of the stems so all leaves are 6 to 7 inches long.
  7. Blanch the Petite leaves for 15 seconds, shock them in ice water, remove, and place on paper towels.
  8. Take about 3 to 4 ounces of the masa mixture and roll into the shape of the cylinder. You'll need a total of 16 pieces, each about 6 inches long and one inch in diameter.
  9. Wrap each piece of masa in 3 to 4 Petite leaves and then wrap each tamale tightly in plastic wrap.  When finished, chiffonade the remainder of the Garden Hearts into small strips and set aside.
  10. Steam tamales for 20 to 25 minutes in a double boiler.
  11. Let the steamed tamales rest for 10 minutes and remove them gently from the plastic wrap.
  12. As the tamales rest, saute' the remaining Garden Hearts chiffonade in the remaining 1/4 cup of melted butter. Season with cumin, salt and pepper.
  13. To serve, place a thin layer of the sauteed lettuce on a plate, place one whole tamale on the lettuce, cut the second tamale into one-inch wheels and place in front of the whole tamale.
  14. Serve with tomatillo salsa.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"Blanched Garden Hearts® are the perfect consistency for wrapping a tamale, once again showcasing the product's versatility."