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1
To prepare the pesto, heat the olive oil in a saute pan or skillet and saute the onion, garlic, and jalapenos over medium heat for 5 minutes.
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2
Add the turmeric, stir well, and saute for another 2 minutes.
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3
Transfer the mixture to a food processor, add the queso blanco, and pulse until smooth.
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4
Refrigerate.
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5
To prepare the sofrito, heat the olive oil in a large saute pan or skillet.
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6
Add the onion, bell peppers, and garlic, and saute over medium heat for about 15 minutes, stirring frequently.
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7
Stir in the tomato paste and remove the pan from the heat.
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8
Place the corn kernels in a large mixing bowl and stir in the sofrito mixture.
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9
Add the cornmeal and cornstarch and mix well.
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10
Place small batches of the corn mixture into a food processor or blender and puree until smooth.
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11
Return the puree to the mixing bowl and add the sugar and salt.
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12
With a wooden spoon, fold in the ground conch.
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13
Lay 2 of the reserved corn husks end to end.
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14
Place 1/2 cup of the conch filling in a cylinder shape in the middle of the husks.
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15
Roll up the husks and tie each end with butcher's twine.
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16
Repeat for the remaining tamales.
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17
Bring a large stockpot of salted water to a boil.
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18
Add the tamales, lower the heat, and keep at a gentle boil for 1 hour.
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19
Drain, and let the tamales cool slightly.
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20
Cut the square of cheese into a star (or other) shape and set it on a serving plate.
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21
Set the warm tamales, still in their leaves, on the cheese.
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22
Place the chilled pesto on the side, garnish with the parsley and olives, and serve.
