Tostadas and Tamales

tostadas and tamales
Yesterday, we worked on latin flavors. We had been prepping a couple recipes that culminated a HUGE meal. I had big ambitions to finish them both. But alas, for I could not.

jicama salsa
We started the day prepping sides. This was the jicama mango salsa.

mango guacamole
We also made one of my favorites…MANGO GUACAMOLE.

dehydrated masa
The night before we had dehydrated our masa which was our tamale filling.

making masa
This was made by combining a corn and squash mixture with a sundried tomato and pine nut mixture. This was spread on teflex and dehydrated overnight.

working the masa
The next morning, we reconstituted the masa by working a little oil in with our hands. We wrapped the reconstituted masa in dried corn husks.

Now we have tamales! These were put back in the dehydrator to stay warm utnil we were ready for plating.

making tostadas
We also made blue corn tostada shells from scratch…

…to go with our blue corn tostada. This featured a red pepper cream sauce, marinated portobello mushrooms, avocado, cherry tomatoes, and a pine nut sour cream.

The tamales were garnished with the most delicious mole sauce.

class plates
Here are all our plates lined up for review. Gotta run. I’m working in the restaurant tonight. Last night was my first night working my own station. So, I guess you can call me a chef now…or at least a line cook. 🙂

Comments are closed.