Avocado Green Giant Tamale

Formal Dining

Avocado Green Giant Tamale

Ingredients

  • Green Giant Tamale
  • 48 each corn husk, rehydrated
  • 1.5 gallons Avocado Tamale Masa Dough, sub-recipe
  • 3 quarts cilantro lime pulled chicken
  • 3 quarts avocado chimichurri sauce
  • 1.5 quarts pice de gallo, prepared
  • 1.5 cups Oaxaca cheese, shredded
  • Avocado Tamale Masa Dough
  • 16.5 cups masa harina
  • 2.75 quarts lukewarm water
  • 2.75 quarts Avocados From Mexico, stage 5, roughly diced
  • .5 cup fresh lime juice
  • 3 tablespoons baking powder
  • 2 tablespoons kosher salt
  • 5.5 cups Avocados From Mexico, stage 2, grated
  • Cilantro Lime Pulled Chicken
  • 9.5 cups pulled chicken, prepared
  • .33 cup citrus chili sauce, prepared
  • .33 cup fresh lime juice
  • .33 cup fresh cilantro
  • 1.25 teaspoons kosher salt
  • Avocado Chimichurri
  • 1.25 cups red wine vinegar
  • 3.75 cups extra virgin olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 cup red onion, minced
  • .75 cup jalapeño, minced
  • 1 cup cilantro, minced
  • 1 cup parsley, minced
  • 2.75 quarts Avocados From Mexico, stage 3, roughly diced

Instructions

  1. Green Giant Tamale Instructions: Set a combi oven to steam, with a cooking temp of 212°F. / Working one at a time, place 2 corn husks on work surface, overlapping the husks by 1-2 inches in the center. Place 1 cup of tamale dough in the center of the adjoined husk and spread into a rectangle approximately 1/4 inch thick, leaving a ~1-2-inch border around edges of husk. / Place 1/2 cup of cilantro lime pulled chicken in a line down center of avocado masa dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale. Repeat with remaining husks, dough, and filling. / Place wrapped tamales in a hotel pan, and steam tamales for 40 minutes, until dough is cooked through and pulls away easily from the husk. / Remove tamales from steamer and let rest until dough firms up, about 15 minutes. / Plate each tamale by slicing it on a bias down the middle of the tamale. Stack the tamale halves to overlap slightly. Top the tamale with .5 cup avocado chimichurri, .25 cup of pico de gallo, and 2 Tablespoons Oaxaca Shredded Cheese.
  2. Avocado Tamale Masa Dough Instructions: In a Hobart mixer with paddle attachment, mix together masa harina (fine yellow cornmeal) and warm water. Set aside. / Blend rough diced avocado, lime juice, salt, and baking powder and, in a Vitamix until well whipped, about 1 minute. / Add whipped avocado mix and grated avocado into Hobart mixer. Blend until avocado is thoroughly incorporated. / Continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa dough with plastic and refrigerate for 1 hour. / Remove masa from refrigerator and re-whip in Kitchenaid mixer with paddle attachment to return it to original hummus-like texture.
  3. Cilantro Lime Pulled Chicken Instructions: In a mixing bowl, thoroughly mix pulled chicken with citrus chili sauce, lime juice, cilantro, and salt.
  4. Avocado Chimichurri Instructions: In a large mixing bowl, whisk together red wine vinegar, olive oil, salt, and garlic powder until well combined. / Fold in remaining ingredients until well mixed.

    Reviews

    Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

    You Will Also Like:

    Share On Twitter Twitter
    Share On Facebook Facebook
    Share On Pinterest Google+
    Send Email Google+
    Share On Share
    Twitter Facebook Google+ Google+ Share