Mahon-Menorca PDO Tamal

Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile

Chef Elizabeth Heitner of Malli | Los Angeles


”The Mahόn-Menorca PDO has a pleasant sharpness and nutty taste that complements the sweet corn flavor of a Mexican tamal. I wanted to highlight the Mahόn-Menorca PDO in several different ways. We use it inside the tamal, in a mornay-style cheese sauce as well as in a crispy tuile. To play up on the Spanish ingredients and influence, I added crispy jamón serrano to our salsa negra. Salsa negra is spicy and smoky from the dried chiles which balances the richness of the Mahόn-Menorca PDO. A yellow corn tamal is the perfect neutral vessel to let these special Spanish ingredients shine.” — Chef Elizabeth Heitner


Adapted by StarChefs  |  December 2024  |  Photo: Jakob Layman

INGREDIENTS

Tamales:
Yield: 12 tamales
1 cup pork lard, room temperature
2 pounds fresh yellow corn masa, room temperature
1 cup corn stock
8 ounces grated Mahón-Menorca PDO
1 teaspoon kosher salt
1 teaspoon baking powder
16 ounces frozen banana leaves

Jamón Salsa Negra:
Yield: 1 quart
360 grams yellow onion
60 grams garlic
60 grams ginger
425 grams grapeseed oil
200 grams jamón serrano
140 grams dried ancho chile, seeded and stemmed
60 grams morita chile, seeded and stemmed
60 grams shio koji
100 grams sesame oil
Kosher salt

Mornay Sauce:
Yield: 1 quart
42 grams unsalted butter
1⁄4 yellow onion, diced
1 bay leaf
22 grams all-purpose flour
2 cups whole milk
3 grams kosher salt
200 grams grated Mahón-Menorca PDO
18 grams Madeira wine

Mahόn-Menorca PDO Tuile:
8 ounces grated Mahón-Menorca PDO

METHOD

For the Tamales:
Heat combination oven to 200°F at one hundred percent steam setting. In the bowl of a stand mixer fitted with a dough hook attachment, whip pork fat 5 minutes on medium speed, or until light and fluffy. Working in batches, alternate adding masa and corn stock, lowering speed if needed to incorporate. Continue to mix until a hummus-like consistency is achieved. Add Mahón-Menora PDO, salt, and baking powder. Mix 10 minutes, or until mixture is fully incorporated. Line a hotel pan with enough banana leaves to cover. Top with masa mixture, using an offset spatula to smooth into an even layer. Top with additional banana leaves. Bake 2 hours, or until a toothpick inserted into the center of the mixture comes out clean. Let cool. Cover and refrigerate.

For the Jamón Salsa Negra:
In a food processor, pulse to combine onion, garlic, and ginger until finely chopped. Transfer mixture to a sauté pan over low heat. Add 100 grams grapeseed oil. Sauté until alliums are softened and golden. Remove from heat and set aside. In a food processor, pulse to process jamón until finely chopped. In a small pan over low heat, add small amount grapeseed oil. Once hot, add jamon and fry until crispy. Transfer to a paper towel-lined plate and let drain.In a wide, shallow pot over medium flame, heat 200 grams grapeseed oil to 350°F. Add chiles and fry until fragrant and puffed up. Strain, reserving oil and chiles separately. Transfer chiles to a blender. Blend on high speed until a powder-like consistency is achieved. Transfer to a large mixing bowl. Add sesame oil, shio koji, remaining grapeseed oil, and reserved onion mixture, crispy jamón, and chile oil. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Mornay Sauce:
In a sauce pot over medium heat, melt butter. Once foamy, add onions and bay leaf. Reduce heat and cook until onions are soft and translucent. Add flour and cook additional 6 minutes. Deglaze pot with wine and cook until a syrup-like consistency is achieved. Add milk and gently bring mixture to a boil. Once boiling, add cheese and remove from heat and remove bay leaf. Using an immersion blender, blend mixture until smooth. Pass through a chinois. Return to a pan over low heat and keep warm.

For the Mahόn-Menorca PDO Tuile:
Heat oven to 400°F. Place a 3-inch stainless steel ring mold on a silpat-lined sheet tray. Fill bottom of ring with Mahón-Menorca PDO. Repeat process with remaining cheese, leaving 3 inches of space between each circle. Bake 5 minutes, or until cheese is golden brown. Let cool.

To Assemble and Serve:
Yield: 1 serving
Heat a steamer. On a work surface, using a 3½-inch stainless steel ring, punch out 1 Tamal. Steam 5 minutes. Place Tamal in the center of a serving plate. Cover with Mornay Sauce followed by a drizzle Jamón Salsa Negra. Top with 1 Mahόn-Menorca PDO Tuile.


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