Crispy Blue Corn Mini Tamales with Chile Costeño Chicken and Roasted Avocado Cream

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Place the tomatoes, half of the white onion, and 2 garlic cloves on a tray; add 1 tablespoon vegetable oil and roast for 18 minutes, until browned. On the same tray, place the avocados cut side down during the last 8 minutes to lightly roast them.

2. 2

   Meanwhile, soak the dried corn husks in very hot water for 20 minutes until pliable. Drain and lightly pat dry.

3. 3

   For the chicken sauce, toast the chile costeño peppers on a griddle over medium heat for 20 to 30 seconds per side, being careful not to burn them. Transfer to a bowl, cover with hot water, and soak for 10 minutes.

4. 4

   Blend the roasted tomatoes, roasted white onion, roasted garlic, soaked chiles, cumin, oregano, 120 ml / 1/2 cup chicken broth, and 1/2 teaspoon salt until smooth.

5. 5

   Heat 1 tablespoon vegetable oil in a skillet over medium heat. Finely chop the remaining white onion and the remaining garlic clove; sauté for 3 minutes. Pour in the blended sauce and cook for 8 minutes, stirring occasionally, until slightly thickened.

6. 6

   Add the shredded chicken to the skillet with the sauce and mix well. Cook 5 more minutes with 60 ml / 1/4 cup chicken broth so it stays juicy. Add half of the chopped cilantro and adjust with a pinch of salt. Remove from the heat.

7. 7

   For the dough, blend the corn kernels with 120 ml / 1/2 cup chicken broth into a coarse mixture. In a large bowl, beat the lard for 2 minutes until lighter and slightly fluffy. Add the blue masa harina, the corn mixture, 1 teaspoon salt, and mix; add as much liquid as needed to make a soft, spreadable dough.

8. 8

   Take one corn husk and spread about 2 tablespoons of dough in the center, add 1 1/2 tablespoons of the saucy chicken, and cover with a little more dough if needed. Fold in the sides and then the bottom to form small tamales. Repeat with the remaining husks, dough, and filling.

9. 9

   Stand the tamales upright in a steamer over boiling water. Cover and steam over medium heat for 30 minutes, until the dough feels set.

10. 10

    For the roasted avocado cream, scoop out the roasted avocado flesh and blend it with the sour cream, 1 tablespoon lime juice, the remaining cilantro, and a pinch of salt until creamy.

11. 11

    Combine the red onion with the apple cider vinegar, the remaining tablespoon of lime juice, the sugar, and a pinch of salt. Let it sit for 10 minutes to lightly pickle.

12. 12

    Remove the tamales from the steamer and let them rest for 5 minutes. Then crisp them on a griddle or nonstick skillet over medium heat with a few drops of oil for 2 to 3 minutes per side so they become lightly crispy.

13. 13

    Serve the crispy tamales with roasted avocado cream, pickled red onion, and crumbled fresh cheese on top.