White Corn Tamale

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A complete plate that is not only eye pleasing but also extremely delicious and nutritious.

Ingredients

White Corn Filling

• 12 corn husks
• 5 cups white corn kernels
• 2 medium tomatoes, seeded and minced
• 1 red bell pepper, seeded and minced
• 1/4 cup sun dried tomatoes, chopped
• 1 & 1/4 cup pine nuts, soaked 1-2 hours
• 1 & 1/4 cup cashews, soaked 1-2 hours
• 1 tsp sea salt
• 1 tsp nutritional yeast
• 2 t chopped fresh cilantro
• 2 t minced red onion
• 1 clove garlic, peeled and minced
• 1/2 cup lime juice

Serrano Spiced Portobello

• 4 portobello mushrooms, cut in half and into 8 slices per side
• 1 serrano chili, seeded and minced
• 3 t olive oli
• sea salt and freshly ground black pepper

Raw Cacao Mole

• 6 dried ancho/chipotle chillies, soaked 2-3 hours and drained
• 1/2 cup chopped red onion
• 1 clove garlic, minced
• 2t sunflower seeds, soaked 4-6 hours and drained
• 1/2 cup almond butter
• 1/2 cup raisins, soaked 20-30 minutes
• 6 t olive oil
• 1 cup water
• 2 t agave
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp sea salt
• 1/4 tsp cayenne
• 1 cup cacao powder

Guacamole

• 3 ripe avocados, peeled, pitted and roughly chopped
• 1 large handful cilantro leaves, finely chopped
• 2 t lime juice
• 1/2 scallion, finely chopped
• 1/2 red chili, finely minced
• 1 jalapeno, seeded and minced

Instructions

White Corn Filling

1. Place 3 cups of the corn, the tomatoes and the red bell pepper in a bowl; set aside.
2. In a food processor, blend the remaining ingredients until very smooth.
3. Pour into bowl with other ingredients and mix well with hands.

Serrano Spiced Portobello

1. Toss mushrooms with olive oil, Serrano and salt then spread on Teflex sheets to dehydrate for 12 hours.
2. Mix corn filling with Portobello.

Raw Cacao Mole

1. Blend all ingredients in vita-mix until smooth.

To Prepare Corn Husks

1. Soak corn husks in warm water for 1 to 2 hours. Dry carefully.
2. To assemble, lay the corn husks flat and place about 1/2 cup of the corn mixture onto the center of each.
3. Fold the bottom up over the filling and then fold the sides over.
4. Using the husk strips tie the tops of each tamale.
5. Place the tamales in the dehydrator for 2 hours.

Guacamole

1. Place all ingredients in a small bowl and mash well with a fork.

Assembly

1. Spoon a generous amount of mole sauce on each plate, and set two tamales on sauce.
2. Spoon Guacamole on top and garnish with cacao powder and cilantro leaves.