Steamed Chanterelles, Epazote, Achiote, and Tamal Colado

Adapted by
August 2012
Yield: 1 serving


Masa Broth
1.25 kilograms masa starch
1.25 kilograms water
Achiote Gravy
60 grams lard
60 grams garlic, minced
120 grams achiote paste
240 grams tomato paste
200 grams masa
4 teaspoons salt
Bacon-Achiote Gravy
450 grams bacon, diced small
300 grams red onion, sliced
25 grams epazote, chopped
4 teaspoons salt
Tamal Colado
50 grams lard
1 tablespoon salt
Dehydrated Tomatoes
1 tomato
Mexican oregano
To Assemble and Serve
1 banana leaf, cut into a 10-inch x 8-inch square


For the Masa Broth:
Mix together the masa starch and water and strain through a chinois. Cook broth over medium-high heat until it begins to thicken.

For the Achiote Gravy:
Heat the lard in a saucepan over medium heat and add the garlic. Sauté the garlic until it starts to brown. Add 1,200 grams of Masa Broth, the achiote paste, and the tomato paste; bring to a simmer. Pour the liquid into a blender and add the masa. Blend until smooth. Bring the liquid back up to a simmer in a saucepan, season with salt, chill in an ice bath, and reserve.

For the Bacon-Achiote Gravy:
Render the bacon in a saucepot over medium heat. Sweat the onions and add 450 grams of the Achiote Gravy and the epazote. Season with salt and reserve.

For the Tamal Colado:
Line a sheet tray with parchment and nonstick spray. Bring 1,000 grams of Masa Broth up to a boil, whisking constantly. Whisk in lard and salt; then pour mixture onto the tray, pushing into an even layer. Refrigerate.

For the Dehydrated Tomatoes:
Slice the tomato thinly and sprinkle with salt and Mexican oregano. Place in a dehydrator for 3 hours, or until dried.

To Assemble and Serve:
Cut the Tamal Colado into a 1-inch x 7-inch rectangle. Place it in the banana leaf and top with Bacon-Achiote Gravy, then chanterelles and Dehydrated Tomatoes. Fold banana leaves and seal with paperclips. Steam for 5 minutes, until mushrooms are tender. Serve with banana leaf.