Basil Tamal
Jalapeño Mornay, Shishito Pesto, Quesillo, Spinach, Fried Basil, Banana Leaf
Chef Taylor Chambers of Suerte | Austin, TX
Adapted by StarChefs | November 2023
INGREDIENTS
Basil Tamal:
Yield: 7 quarts
825 grams butter
3 kilograms masa
2 kilograms basil purée
10 grams baking powder
66 grams salt
Jalapeño Mornay:
Yield: 2 quarts
Olive oil
160 grams sliced jalapeño
160 grams sliced garlic
600 grams Mexican crema
600 grams heavy cream
400 grams grated manchego
400 grams masa
Salt
Shishito Pesto:
Yield: 2 quarts
150 grams basil
90 grams garlic
250 grams shishito peppers
250 grams toasted pepitas, finely chopped
200 grams grated manchego
4 lemons, zested and juiced
400 grams olive oil
20 grams salt
To Assemble and Serve:
Banana leaves
Quesillo
Sautéed spinach
Fried basil
METHOD
For the Basil Tamal:
In the bowl of a stand mixer fitted with a paddle attachment, whip butter until fluffy. Add masa and mix to combine. Add basil purée and stir to combine, scraping the sides of the bowl down as needed. Add baking powder and salt. Mix until incorporated. Transfer to an airtight container and refrigerate.
For the Jalapeño Mornay:
In a saucepan over medium flame, heat a splash of olive oil. Add jalapeño and garlic and sweat until softened. Stir in crema and heavy cream, then bring mixture to a gentle simmer. Add cheese and using an immersion blender, blend mixture until smooth. Add masa and continue to blend until well combined and the mixture has slightly thickened. Reduce heat and let simmer until a thick sauce forms. Strain and season with salt. Transfer to an airtight container and refrigerate.
For the Shishito Pesto:
Prepare, assemble, and chill a meat grinder with a medium die. Pass basil, garlic, and peppers through the prepared grinder. Transfer mixture to a bowl and stir in pepitas and cheese. Using gloved hands, mix until well combined. Stir in lemon juice and zest, olive oil, and salt. Taste and adjust seasoning if needed. Transfer to an airtight container and reserve.
To Assemble and Serve:
On a work surface, lay out banana leaves. Place 6 ounces Basil Tamal in the middle of each leaf. Press down in the middle to create a small divot, then place ½ ounce quesillo into the divot. Fold each banana leaf into a square to enclose the Basil Tamal. Transfer to a steamer basket and steam at 212°F for 40 minutes. Remove from the basket and let cool 10 minutes. In the middle of a serving bowl, spoon Jalapeño Mornay, letting it pool in the bowl. Top with 1 Basil Tamal followed by sautéed spinach and Shishito Pesto. Finish with fried basil.
