Pecorino Romano PDO Tamale
Shredded Chicken, Red Chile Sauce, Pecorino Romano PDO Queso, Jalapeño, Cilantro
Chef Zechariah Perez of Odd Duck | Austin, TX
“This dish combines something I often make for myself in the morning with one of my favorite childhood foods from Texas: chilaquiles tamale. I frequently make chilaquiles for breakfast with good tortilla chips, a quality salsa, and, funny enough, Pecorino Romano for its tang and saltiness, which means I don't have to season the chilaquiles much. The cheese pairs so well with the dish. I grew up eating tamales and learned to make them with family and later with friends, and I love pairing cremas or white queso with tamales. The key is making a queso for this dish with the Pecorino Romano PDO and also using it in the chilaquiles instead of queso fresco or a Monterey cheese mix.” — Chef Zechariah Perez
Adapted by StarChefs | November 2024 | Photo: Mica McCook
INGREDIENTS
Red Chile Sauce:
Yield: 4 cups
20 grams neutral oil
20 grams sliced garlic
150 grams sliced onion
72 grams apple cider vinegar
35 grams lime juice
27 grams ancho chiles, seeded and stemmed|
20 grams morita chiles, seeded and stemmed
16 grams guajillo chiles, seeded and stemmed
15 grams kosher salt
3 grams ground cumin
2 grams ground coriander
Filling:
Yield: 3 tamales
1½ ounces tortilla chips
4 ounces shredded chicken
1½ ounces grated Pecorino Romano PDO
Pecorino Romano PDO Queso:
Yield: 1 cup
100 grams whole milk
100 grams heavy cream
6 grams sodium citrate
50 grams grated Pecorino Romano PDO
Tamale:
Yield: 1 tamale
35 grams pork broth
130 grams masa
10 grams fat
To Assemble and Serve:
Yield: 1 tamale
Shaved jalapeños
Shaved onions
Cilantro leaves
Grated Pecorino Romano PDO
Ground black pepper
Olive oil
METHOD
For the Red Chile Sauce:
In a saucepan over medium flame, heat oil. Add garlic and toast until golden brown. Add onions and sauté until alliums are soft and translucent. Add all remaining ingredients and 2 cups water. Bring mixture to a boil. Once boiling, cover and remove from heat. Let sit 20 minutes. Transfer mixture to a blender and purée until smooth. Transfer to an airtight container and refrigerate.
For the Filling:
In a saucepan over medium heat, add tortilla chips, 2 ounces Red Chile Sauce, and 1 ounce water. Bring mixture to a boil. Add shredded chicken and Pecorino Romano PDO. Cook until tortilla chips are softened and the sauce has thickened. Remove from heat and let cool.
For the Pecorino Romano PDO Queso:
In a saucepan over medium heat, bring milk and cream to a boil. Reduce heat and add sodium citrate. Let simmer until mixture is slightly reduced. Whisk in Pecorino Romano PDO until desired consistency is achieved. Keep warm.
For the Tamale:
In a pot over medium-high heat, bring broth to 165°F. Stir in masa and fat. Cover and set aside. Roll 6 ounces masa mixture into a ball and set aside. Place a 12-inch square of plastic wrap on a work surface. Place masa ball in the center of the plastic wrap. Top with additional 12-inch square of plastic wrap. Gently press down until masa is approximately five-millimeters thick. Remove top piece of plastic wrap. Top flattened masa with 2½ ounces Filling, keeping in a line formation. Using the roulade method, roll masa over Filling, creating a log. Cover with 12-inch square plastic wrap, using the ends to roll into a sausage link shape.Set aside. Bring a pot of water to a boil. Place wrapped masa in a steamer basket over boiling water. Cover and steam 20 minutes. Let cool, then unwrap and set aside.
To Assemble and Serve:
Spoon Queso on a serving plate. Top with 1 Tamale, followed by desired amount Red Chile Sauce. Garnish with desired amount jalapeño, red onion, cilantro, Pecorino Romano PDO, black pepper, and olive oil.
