Lamb Neck Tamal
New Zealand Lamb, Roasted Trumpet Mushrooms, Quesillo de Oaxaca
Chef Raymond Garcia of Broken Spanish | Los Angeles
Yield: 60 tamales
Adapted by StarChefs | OCTOBER 2018
INGREDIENTS
Masa:
750 grams lamb fat, tempered
1.75 kilograms masa
Salt
Lamb Neck Filling:
15 pounds New Zealand Spring lamb necks, cartilage removed
Salt
Black pepper
50 grams ground toasted cumin seeds
1 quart guajillo chile paste
2 bay leaves
5 white onions, quartered
8 medium carrots
250 grams garlic cloves, peeled
50 grams dried Mexican oregano
Lightly toasted banana leaves
2 quarts roasted trumpet mushrooms
Ground chile de árbol
To Assemble and Serve:
Corn husks
Grated quesillo de Oaxaca
Vegetable oil
METHOD
For the Masa:
In the bowl of a stand mixer fitted with a paddle, add fat and mix until creamy. Slowly add masa. When combined, add water until dough is pliable (spreadable, but not wet and sticky). Season with salt.
For the Lamb Neck Filling:
In a container, season lamb necks heavily with salt and pepper and rub with cumin. Set aside for 30 minutes. Heat a Rational oven to 185°C on steam. Heavily coat lamb necks in some of the guajillo chile paste and transfer to a shallow, perforated pan inserted into a deep hotel pan filled with bay leaves, onions, carrots, garlic, oregano, and 1 gallon water. Cover lamb with banana leaves followed by layers of plastic wrap and foil, tightly securing. Cook in Rational oven for 10 hours. Drain, reserving lamb and liquid separately; discard aromatics. Pick meat, discarding bones, and transfer to a large rondeau with mushrooms, remaining guajillo paste, and 2 quarts reserved cooking liquid. Bring to a simmer and season with salt and chile de árbol; cool.
To Assemble and Serve:
Heat a Rational oven to 95°C on steam. Onto a corn husk, evenly spread 70 grams Masa in a large rectangle. Sprinkle 1 tablespoon quesillo over Masa. Place 35 grams Lamb Neck Filling in center of masa. Fold husk to encase filling. Repeat with remaining husks, Masa, and Lamb Neck Filling. Cook tamales in Rational oven for 48 minutes. Unwrap tamales and sear in a hot pan with oil until golden.
