Tamal Cubano

SAVORY

Feb 15

Crispy Niman Ranch Pork, Black Bean Pico de Gallo, Spicy Aïoli

Chef Mika Leon of Caja Caliente | Miami

INGREDIENTS:

Tamal:
¼ cup olive oil
2 pounds Niman Ranch pork shoulder, cut into small pieces
1 large red bell pepper, chopped
1 large onion
3 cloves garlic, chopped
8 ounces tomato sauce
4 cups corn kernels
2 sticks butter
2 cups chicken broth
2 cups cornmeal
Salt
30 corn husks (depending on size)

Spicy Aïoli:
2 cups mayonnaise
2 canned chipotle peppers
3 tablespoons adobo sauce from canned chipotles
1 tablespoon ground cinnamon
2 tablespoons lime juice
1 teaspoon salt

Pico de Gallo:
2 white onions, diced
8 ripe plum tomatoes, diced
2 jalapeños, deseeded and diced
1 can black beans, drained
Salt
2 cups chopped cilantro
Juice of 2 limes
3 tablespoons extra virgin olive oil

To Assemble and Serve:
Avocado, sliced
Cotija cheese
Niman Ranch pork, crisped up and shredded

METHOD:

For the Tamal:
In a pot over medium flame, cook pork in a bit of oil until browned and cooked down. Remove pork from pot and set aside. Add remaining olive oil, pepper, onion, and garlic and cook until soft and translucent. Add a few small pieces of cooked-down pork and tomato sauce; stir and let simmer for about 15 to 20 minutes.

Meanwhile, in a food processor, combine corn and butter until a thick paste forms. Add chicken broth and cornmeal and mix. Remove simmering meat mixture from heat and add corn mixture. Stir until fully combined. Season with salt. Let cool. Form tamales in corn husks, rectangular in shape, double-wrapped, and tied with cooking twine. Place them in the freezer for at least a few hours until frozen and firm.

For the Spicy Aïoli:
Add all ingredients to a food processor and blend until smooth.

For the Pico de Gallo:
In a large mixing bowl, add onions, tomatoes, jalapeños, and black beans. Season with salt and mix gently. Add cilantro, lime juice, and oil. Mix again and season with salt.

To Assemble and Serve:
In a large pot of boiling water, add Tamales; boil 30 minutes. Remove and discard excess water. Top a Tamal with avocado, cotija cheese, Spicy Aïoli, Pico de Gallo, and crispy shredded pork.

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