Avocado Green Giant Tamale

Mexican Handhelds For Chefs

Avocado Green Giant Tamale


  • Green Giant Tamale
  • 48 each corn husk, rehydrated
  • 1 1/2 gallons Avocado Tamale Masa Dough, sub-recipe
  • 3 quarts cilantro lime pulled chicken
  • 3 quarts avocado chimichurri sauce
  • 1 1/2 quarts pice de gallo, prepared
  • 1 1/2 cups Oaxaca cheese, shredded
  • Avocado Tamale Masa Dough
  • 16 1/2 cups masa harina
  • 2 3/4 quarts lukewarm water
  • 2 3/4 quarts Avocados From Mexico, stage 5, roughly diced
  • 1/2 cup fresh lime juice
  • 3 tablespoons baking powder
  • 2 tablespoons kosher salt
  • 5 1/2 cups Avocados From Mexico, stage 2, grated
  • Cilantro Lime Pulled Chicken
  • 9 1/2 cups pulled chicken, prepared
  • 1/3 cup citrus chili sauce, prepared
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh cilantro
  • 1 1/4 teaspoons kosher salt
  • Avocado Chimichurri
  • 1 1/4 cups red wine vinegar
  • 3 3/4 cups extra virgin olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 cup red onion, minced
  • 3/4 cup jalapeño, minced
  • 1 cup cilantro, minced
  • 1 cup parsley, minced
  • 2 3/4 quarts Avocados From Mexico, stage 3, roughly diced


  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 1/2 cup avocado chimichurri, 1/4 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.
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!

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