The Happy Pear's Mexican Tamales Rellenos with Pico de Gallo

by SuperValu

By The Happy Pear

A tamale is a rich, cornmeal-wrapped filling that is steamed. We serve it with a pickled salsa, which cuts beautifully through the enriched corn.

4 people 55 minutes 10 minutes

Ingredients

Filling:

1 tin Black Beans 400g
1 pinch Black Pepper
1 tsp Cayenne Powder
1 tbsp Cumin Seeds
1 tsp Ground Cumin
1 tbsp Maple Syrup
1 tbsp Oil
150 g Oyster Mushrooms
1 pinch Salt
1 tsp Smoked Paprika
200 g Squash or 1 carrot
2 tbsp Tamari or soy sauce
1 ml Tomato Puree
3 tbsp Water

For the Tamales:

2 tsp Baking Powder
1 tsp Black Pepper
300 g Polenta
1 pinch Salt
150 g Sunflower Oil
140 ml Vegetable Stock

Pico de Gallo:

1 pinch Black Pepper to taste
50 ml Clear Vinegar
15 g Fresh Coriander
1 - Red Chilli halved
1 small Red Onion
1 pinch Salt
3 - SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes
50 ml Water

Method

Pickled red onion: Peel and slice the red onion into long thin slices. Add to a glass or mug along with a pinch of salt, then cover onions with the vinegar and water and mix. Leave to pickle while you make the dish.
In a large bowl add the polenta, baking powder, salt, and black pepper. Mix well. Add in the veg stock and oil and bring together until it has the texture of wet sand. Set aside.
Filling: Drain and rinse the beans. Peel the squash and remove any seeds, then grate. Cut the mushrooms into long, thin strips. Heat a large frying pan on high heat, add 1 tbsp of oil, and add the mushrooms, ensuring they all are touching the bottom. Use a smaller pan to compress the mushrooms and ensure you get more browning on the base. They will release lots of water, cook for 2-3 mins, turn, and repeat on the other side.
Add in all the rest of the ingredients for the filling and mix well, then cook for 4-5 mins stirring occasionally, and adjust the seasoning. It should be quite a thick, dry filling and should have a strong balanced flavour.
Assembly: Cut baking parchment into four squares (30cm x 25cm). Divide polenta into four parts, and spread 1cm thick on parchment squares. Add 60g of filling, roll like sushi, and fold ends to seal. Steam for 45 mins.
While the tamales are steaming, finely dice the tomatoes, chilli, and coriander, add to a bowl, and season. Remove the pickled red onions from the vinegar and add to the tomato coriander mix.
To serve: Unwrap tamales, place on a plate and top with pico de gallo.