If you were at August’s Second Sunday on Main Celebrity Chef Demo, you know how yummy the food and wine tasted! Now you can re-create the tasty tamales and ceviche at home with Chef Salazar‘s recipe–and be sure to pick up a bottle of Almira Los Dos at City Cellars to complement your meal!
Tamale filled with saffron, baby squash, and heirloom cherry tomatoes
4 cups masa harina
31/2 cups vegetable stock
1 tablespoon saffron
1 cup butter (diced and at room temperature)
1 tablespoon salt
2 teaspoons cumin
2 teaspoons garlic powder
Pinch of cayenne pepper or to taste
4 banana leaves
1 pint cherry tomatoes (halved)
½ pound baby summer squash
Salt to taste
1. Heat the vegetable stock and add the saffron and allow to steep for at least 10 minutes.
2. Prepare the dough by mixing the masa harina and the spices in a mixing bowl. Add the warm stock to the dry ingredients and mix with hands until well incorporated and allow to rest for 5 minutes. Add butter and mix thoroughly.
3. Cut summer squash and slice corn off cob and blanch.
4. Place a small mound of dough on the banana leaves, then place the summer squash and cherry tomatoes on top. Season with kosher salt, and then place a little more dough on top. Wrap the banana leaf like a package and tie with butcher’s twine.
5. Steam tamales for 20 minutes.
Ceviche Mixto with avocado, corn and cilantro
1 pound fish or shellfish (medium dice)
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
½ red onion (minced)
2 Thai bird chilies (seeded and minced)
1 ear of corn
1 cup cilantro (rough chopped)
Salt to taste
Mix the fish with the onions, chilies, and citrus juices and allow to cure for about 2 to 3 hours or until “cooked.” Add diced avocado, corn and cilantro to the ceviche, and serve with fried tortilla chips.