Tamal en Cazuela

Sea Urchin, Sofrito, Popcorn, Pork Fat Foam

Chef Michael Beltran of Ariete | Miami

Adapted by StarChefs | February 2021

INGREDIENTS:

Uni Butter:
8 ounces European butter, tempered, kept at room temperature
1 teaspoon picked thyme
2 tablespoons salt
4 ounces lime juice
1 teaspoon turmeric
15 uni tongues

Sofrito:
3 tablespoons grapeseed oil
2 red bell peppers, small-diced
1 Spanish onion, small-diced
3 cloves garlic, finely chopped
1 tablespoon smoked paprika

Pork Fat Espuma:
5 pieces Niman Ranch bacon, thinly sliced
1 clove garlic, smashed
2 shallots, roughly chopped
4 cups whole milk
4 sprigs thyme
1 teaspoon black peppercorns

Tamal en Cazuela:
4 ounces European butter
8 cups freshly grated corn
2 bay leaves
4 ounces cornmeal
Salt

To Assemble and Serve:
Uni shell
Uni tongues
Soy lecithin
Popcorn

METHOD:

For the Uni Butter:
Add butter, thyme, salt, lime, and turmeric to a food processor. Whip 4 to 5 minutes until butter is smooth and air begins to incorporate. Add uni and pulse another 30 seconds. Adjust seasoning as needed. Transfer butter to a nonreactive container and reserve in refrigerator.

For the Sofrito:
Heat oil in a sauté pan over medium-high flame. Add peppers, onion, and garlic and sweat for 5 minutes or until soft and translucent. Add paprika and mix thoroughly. Remove from heat and set aside.

For the Pork Fat Espuma:
Add bacon, garlic, and shallots to a medium pot. Turn heat to medium-high and render bacon approximately 8 minutes. Once fat has completely rendered, add milk, thyme, and peppercorns and bring to a simmer. Reduce heat to low and let simmer 30 minutes. Strain liquids from solids and transfer to a nonreactive, airtight container. Store in refrigerator.

For the Tamal en Cazuela:
To a medium pot over medium-high heat, add butter and 3 tablespoons Sofrito. Sweat 5 minutes until vegetables are translucent. Add corn, bay leaves, and evaporated milk. Cook 15 minutes, stirring occasionally to make sure that the corn does not scorch. Once corn releases all its moisture and the liquid begins to thicken, add cornmeal and stir to combine. Cook for 5 more minutes or until the cornmeal is fully cooked. Remove from heat and set aside. Adjust seasoning as needed. 

To Assemble and Serve:
In a small pot, heat a portion of Tamal en Cazuela. Mount with Uni Butter and adjust seasoning as needed. Plate Tamal en Cazuela in an uni shell and scatter 3 pieces uni on the surface. Next to the uni, place dollops of Sofrito. Add soy lecithin to Pork Fat Espuma. Buzz with a hand blender until foamy. Sparingly distribute Pork Fat Espuma around the bowl and top with popcorn. Accompany with a soup spoon filled with 1 whole uni tongue, a dollop of Sofrito, and popcorn. Serve on a large serving plate, side by side.

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