Recipe: Eggplant Tamal with Mole Coloradito

Eggplant Tamal with Mole Coloradito

Makes 10 tamales

A non-traditional tamal with a classic mole.

Ingredients

• 1 large eggplant
• 4 cups masa harina corn flour
• 2 cups water
• ¼ cup vegetable shortening
• 2 tbsp butter
• 2 tbsp tahini
• 2 tsp sea salt (divided)
• 5 banana leaves, cut into 10 large rectangles (about 8 by 12 inches)
• 750 ml of mole coloradito (see recipe)
• 1 cup crema or crème fraiche
• 1 cup crumbled queso fresco
• 2 tbsp sesame seeds
• White onion and cilantro, for garnish (optional)

Method

Char eggplant over an open flame until exterior is blackened and flesh is soft and smoky. Scoop out flesh and set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine masa, water, vegetable shortening, butter, tahini and 1 tsp of the salt. Beat on medium-high speed for 3 to 4 minutes, until light and fluffy. Add water if necessary to achieve desired consistency. Add eggplant flesh and fold in using the mixer on low-medium speed until incorporated.

Spread 2 heaping tablespoons of eggplant mixture in the centre of a banana leaf rectangle. Fold into a nice package like an envelope, making sure that filling is completely wrapped. Repeat with remaining leaves.

Pour one to two inches of water into the bottom of a steamer (water should sit below the steamer basket). Arrange tamales in the steamer basket, leaving a bit of room for the steam to rise in between them. Cover and bring to a boil, then lower to a simmer. Steam tamales for 15 minutes, checking to ensure that the masa is firmed to the touch.

Once cooked, remove tamales from heat, unwrap (or leave partially wrapped; you can get creative with your plating) and cover in warm mole coloradito, a drizzle of crema, a sprinkle of queso fresco and sesame seeds. You can also garnish with some fresh white onion and cilantro if you like, or keep it simple.

Mole Coloradito

Ingredients

• 6 dried guajillo chilies, stems removed
• 5 cups chopped tomatoes
• ½ cup sesame seeds
• 2 tbsp ground cinnamon
• 1 tsp dried oregano
• 1 tsp dried thyme
• 8 whole black peppercorns
• 6 whole cloves
• ¼ cup toasted and crumbled tortillas
• ¼ cup raisins
• 1 small white onion, quartered
• ½ cup peanuts
• Cloves from 1 head of garlic, peeled
• 3 tbsp avocado oil
• 185 g Mexican chocolate
• 3 cups stock (chicken preferred)
• 2 avocado leaves
• 2 hoja santa leaves
• Sea salt

Method

In a saucepan, bring water to a boil over high heat (there should be enough water to cover the chilies you will add after boiling). Remove pan from heat, add chilies, cover and allow chilies to steep and soften until tender (about 20 to 30 minutes). Once softened, remove chilies from water, reserving the soaking liquid.

Place tomatoes in a pot with about 50 ml of water and cook over medium heat until tomatoes change colour. Set aside.

In a large pan or cast iron skillet, toast sesame seeds, cinnamon, oregano, thyme, peppercorns and cloves until very aromatic and toasted. Place toasted spices in a blender with the crumbled tortillas and blitz until finely ground. Add chilies, 1 cup of reserved chili water, raisins, onion, peanuts, garlic and cooked tomatoes and blend until very smooth.

Heat oil in a large pot over medium heat. Once hot and shimmering, add mixture and simmer for 10 minutes, stirring constantly. Add more chili liquid to maintain desired consistency. Add chocolate, stock, avocado leaves and hoja santa and salt to taste and simmer for another 10 to 15 minutes, until texture resembles a thick, heavy cream.