Torta de Tamal with Chipotle Mayo

Ingredients

• 4 corn husks, soaked in water 4 corn husks, soaked in water
• 1 cup (200g) masa harina (corn flour) 1 cup (200g) masa harina (corn flour)
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) shredded chicken or pork 1 cup (200g) shredded chicken or pork
• 1/4 cup (60ml) chipotle mayo 1/4 cup (60ml) chipotle mayo
• 4 crusty bread rolls 4 crusty bread rolls
• Optional toppings: sliced avocado, pickled jalapenos, lettuce, tomato Optional toppings: sliced avocado, pickled jalapenos, lettuce, tomato

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, chicken or vegetable broth, baking powder, and salt. Mix until a smooth dough forms.
2. 2.
   Take a soaked corn husk and spread a thin layer of the masa dough onto it, leaving a border around the edges.
3. 3.
   Place a spoonful of shredded chicken or pork in the center of the masa dough.
4. 4.
   Fold the sides of the corn husk over the filling, creating a tamal shape. Repeat with the remaining ingredients.
5. 5.
   Steam the tamales for about 45 minutes, or until the masa is cooked through and firm.
6. 6.
   Once the tamales are cooked, remove them from the steamer and let them cool slightly.
7. 7.
   Slice the tamales into thick rounds.
8. 8.
   Cut the crusty bread rolls in half and spread chipotle mayo on both sides.
9. 9.
   Place a few slices of tamal on the bottom half of each bread roll.
10. 10.
    Add optional toppings such as sliced avocado, pickled jalapenos, lettuce, and tomato.
11. 11.
    Close the sandwich with the top half of the bread roll.
12. 12.
    Serve the Torta de Tamal immediately and enjoy!

Treat your ingredients with care...

• Corn husks — Make sure to soak the corn husks in water for at least 1 hour before using them. This will make them pliable and prevent them from tearing.
• Masa harina — Use a good quality masa harina for the best results. It should have a fine texture and a slightly sweet aroma.
• Chipotle mayo — You can make your own chipotle mayo by blending chipotle peppers in adobo sauce with mayonnaise. Adjust the amount of chipotle peppers according to your desired level of spiciness.

Tips & Tricks

• If you don't have corn husks, you can use parchment paper or banana leaves as a substitute.
• Experiment with different fillings such as beef, cheese, or beans to create your own unique Torta de Tamal.
• For a smokier flavor, you can grill the tamales instead of steaming them.
• If you prefer a milder spice level, reduce the amount of chipotle mayo or use a milder chili sauce.
• Serve the Torta de Tamal with a side of Mexican rice and beans for a complete meal.

Serving advice

Serve the Torta de Tamal warm, allowing the flavors to meld together. It can be enjoyed as a main dish for lunch or dinner. Cut it in half for easier handling and serve with extra chipotle mayo on the side for dipping.

Presentation advice

To enhance the presentation, garnish the Torta de Tamal with a sprig of fresh cilantro and a lime wedge. Serve it on a wooden cutting board or a colorful plate to showcase the vibrant colors of the dish.