Vegetarian Week: Tasty Tamales from Rachel Carr, chef at Six Main in Chester, Connecticut
In collaboration with Bill de Jonge, owner of Upper Pond Farm (Old Lyme, CT), raw food chef Rachel Carr features a vegan, vegetarian and raw menu at her Chester, Connecticut restaurant Six Main. Carr fully embraced the healing power of food when a close family member was diagnosed with cancer and has since become dedicated to furthering her expertise on the benefits of a plant-based diet. At Six Main, Carr focuses on creating dishes that are “visually delightful, wholly delicious, and inspired,” such as the vivacious tamale recipe she has so generously shared below.
Pumpkin, Mushroom, and Cranberry Tamales with Cranberry Orange Salsa and Chipotle Cashew CreamCourtesy of Rachel Carr
For the tamales:16-20 cornhusks1 cup coconut oil, melted1 teaspoon salt3 cups masa2 cups vegetable broth1 teaspoon baking powder1/4 cup chile sauce
For the filling:1 cups pumpkin, peeled, seeded and chopped3 large Portobello mushroom caps, chopped1/2 cup dried cranberries3 tablespoons chopped cilantro1/4 cup sliced onion2 cloves garlic, minced2 tablespoons oil
For the cranberry salsa:1 cup fresh cranberries4 oranges, peeled and segmented1 jalapeño, finely dicedzest and juice of 3 limes1/4 red onion, minced1/4 cup chopped cilantro2 tablespoons agavesalt to taste
For the chipotle cream:1 cup cashews, soaked2 cups vegetable stock2 tablespoons lemon juice1/2 tablespoon agave1 chipotle pepper, in adobo sauce1 teaspoon adobo saucesalt to taste
Soak the cornhusks for a few hours in water so they are pliable before making your tamale dough and filling.
In a mixer bowl place the salt, masa and baking powder and mix well. While it is mixing pour in the vegetable broth and chili sauce, whipping it until the mixture is light and fluffy. Then drizzle in the coconut oil until well mixed. Set aside the dough.
For the filling:In the oil, sauté the pumpkin, mushrooms and onions until the pumpkin is fork tender. Add the garlic and sauté for a few minutes, then add the cranberries and the cilantro. Set aside until ready to use.
To assemble:Lay the cornhusk on a flat surface with the narrow side facing away from you. Pat down some dough into a square on the husk. Place some of the pumpkin filling mixture in the center, about 2-4 Tablespoons worth.
Using the cornhusk to flip each side of the tamale, fold the dough over the filling so that it is encased in the masa. Wrap the cornhusk into a tight package and tie shut with twine. Steam in a large pot for 45 minutes.
For the cranberry salsa:Pulse the cranberries in a food processor with the limejuice and agave. Mix by hand with the rest of the ingredients and chill before serving.
For the chipotle cream:Mix everything together in a blender until smooth.Warm on the stove gently before serving.