Mango and brie tamales
From: Good Food Live
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Mango and brie tamales
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This memorable meat-free ensemble from the Manna restaurant is a deliciously different western adaptation of a Mexican classic
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Ingredients
Ingredients
- 25 corn husks, soaked
- 600ml vegetable stock
- 125g Butter
- 1½ tsp Salt
- 1 tbsp Baking powder
- 360 ml hot water
- 500g brie, chopped
- 2 Mango, chopped
- 2 red chillies, diced
- small bunch Coriander, chopped
- 500g masa harina
for the sauce
- 1000g large Tomatoes
- 3 tbsp Olive oil
- 1 large Onion, hopped
- 4 clove Garlic, finely chopped
- 1 tsp Cumin
- ½ chipotle chillies
- small bunch Coriander, chopped
- 0 2 limes, juice only
- black pepper
For the bean salad
- 800 g tinned black-eyed beans
- 4 Spring onions, chopped
- 1 chilli, chopped
- handful of Coriander, chopped
- 0 2 limes, juice only
- 2 tbsp Olive oil
For the Pico De Gallo garnish
- 3 Peppers, 1 red, 1 green and 1 yellow, diced
- 1 red Onion, diced
- 4 Tomatoes, deseeded and diced
- 1 tbsp Olive oil
To serve
- 10 corn tortillas, fried
Method
1. Soak the corn husks for 20 minutes.2. Mix together masa harina, stock, butter, salt, baking powder and hot water and leave to soak.
3. Mix the Brie and mango together with the chilli and coriander.
4. Lay out the corn husks, spread each with 2 tablespoons of masa harina, add a tablespoon of the chopped mango and Brie mixture, roll tightly and tie both ends. Steam for 15 minutes.
5. To make the sauce, grill the tomatoes until blackened. Heat the oil in a frying pan and fry the onions and garlic until softened.
6. Add the cumin and fry for a further 30 seconds. Add to the blackened tomatoes with the chipotle chilli, coriander and lime juice. Blend with stick blender and season to taste.
7. For the bean salad, mix together the beans, spring onion, chilli and chopped coriander.
8. Stir in the lime juice and season to taste.
9. Mix all the ingredients for the Pico De Gallo garnish together and season to taste.
10. Serve the mango and Brie tamales with the salads and some fried corn tortillas.
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