-
1
Combine all ingredients in a small bowl and season with salt and pepper.
-
2
Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency.
-
3
Whisk in mustard and creme fraiche and cook for 1 minute.
-
4
Season with salt and pepper to taste.
-
5
ROASTED GARLIC AND GOAT CHEESE TAMALE WITH THYME BUTTER: 24 dried corn husks Masa: 1 1/2 cups fresh or frozen corn kernels, preferably fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 teaspoon sugar Salt and freshly ground pepper 1 cup goat cheese, crumbled
-
6
About 2 hours before you plan to form the tamales, clean the husks under running water.
-
7
Soak them in warm water for 2 hours, or until softened.
-
8
Puree the corn, onion, roasted garlic, and stock in a food processor.
-
9
Transfer the mixture to a mixing bowl and cut in the butter and shortening.
-
10
Using your fingers, mix in the cornmeal, sugar, and salt and pepper to taste until there are no visible lumps of fat.
-
11
Fold in the goat cheese.
-
12
The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
-
13
Remove the corn husks from the water and set aside the best 20 husks.
-
14
Drain and pat dry.
-
15
Tear the remaining husks into 1-inch wide strips to be used for tying.
-
16
Lay 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3 inches.
-
17
Place about 1/3 cup of masa mixture in the center.
-
18
Bring the long sides up over the masa, slightly overlapping, and pat down to close (If the masa drips out a little at the seam, that is no problem).
-
19
Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie.
-
20
Trim the ends to about 1/2-inch beyond the tie.
-
21
Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes.
-
22
To serve, slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa.
-
23
Top with 1 tablespoon of Thyme Butter.
-
24
THYME BUTTER: 1 stick unsalted butter, slightly softened 2 tablespoons fresh thyme leaves Salt and freshly ground pepper
-
25
Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth.
-
26
Place a sheet of parchment paper or waxed paper on a work surface.
-
27
Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper.
-
28
Roll up the butter in the paper and refrigerate for at least 30 minutes.
