**MAKES 6-8**
INGREDIENTS:
- 2 cups masa harina
- 6 TBSP adobo
- 1 gm achiote
- 2 oz canola oil
- 1 cup water
- Salt to taste
- Roasted vegetables of your choice, seasonal
- Chihuahua cheese
- 8 banana leaves
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PREPARATION:
Mix all ingredients together in a large mixing bowl
Spread masa mixture on banana leaf, leaving room on edges for folding
Place roasted vegetable mixture on top of masa, followed by chihuahua cheese
Wrap the banana leaf to close the tamale
Steam on high in a steamer for 30 minutes
TAMARIND BLACK GARLIC CHAMOY
INGREDIENTS:
- 10 clove black garlic
- ¼ cup prepared tamarind
- ¼ cup dry hibiscus
- ¼ cup agave nectar
- ¼ cup water
- Salt to taste
PREPARATION:
Simmer all ingredients together for 20 minutes
Blend until smooth
Watch below to make this recipe step-by-step with Anna and chef Colton!
How does a sizzling hot tamale sound? Or an arctic char ceviche? If you're looking to master these Mexican dishes, Anna Rossi is joined by Boston chef Colton Coburn-Wood of Cosmica to learn the ins and outs of these classic street food recipes.
