Watercress Carrot and Squash Tamales
Candlemas Day, also known as Día de la Candelaria, falls on February 2 and is an important celebration observed in many Latin American countries. It is a time to commemorate the presentation of Jesus and enjoy traditional dishes. One of those dishes is tamales, and if during Día de Reyes on January 6, you got the baby figurine in your Rosca de Reyes slice, that means you must make tamales for Día de la Candelaria.
The Perfect Blend of Flavors:
Tamales are a staple in Latin American cuisine, with countless variations that cater to different tastes and preferences. By incorporating watercress, carrot, and squash into the masa, we create a unique blend of flavors that add a refreshing twist to the traditional tamal. The earthy taste of watercress, combined with the sweetness of carrots and the creaminess of squash, creates a harmonious balance all brought together by masa.
Related recipe: Watercress Pineapple and Coconut Paletas
Adding watercress to the masa gives this dish a nutrient-rich, antioxidant-packed twist. Beneficial for skin health, digestive health, eye health and bone health. It’s a versatile ingredient that can be easily incorporated into a variety of dishes. Including tamales!
The Filling:
No tamal is complete without a mouthwatering filling, and for this recipe, I suggest using Monterey Jack cheese. The creamy and mildly tangy flavor of this cheese pairs perfectly with the vegetable-filled masa. As the tamal steams, the cheese melts, infusing each bite with a rich, gooey goodness that will have you coming back for more.
Preparation and Assembly:
To make these tamales, start by preparing the masa dough by combining lard or vegetable shortening, masa harina, baking powder, broth, and a pinch of salt. Then, add watercress, carrots, onion and squash. Next, spread the masa on corn husks, place a Monterey Jack cheese in the center, and fold the tamal tightly. Steam the tamales for about 90 minutes, or until the masa is cooked through and the flavors have melded together.
Enjoying the Tamales:
As you unwrap the steaming tamales, the aroma of the vegetables and melted cheese will fill the air, creating an irresistible anticipation. Serve these tamales with a side of salsa verde or crema.
Candlemas Day is a wonderful opportunity to celebrate with loved ones and indulge in traditional culinary delights. These watercress, carrot, and squash tamales with Monterey Jack cheese filling offer a unique twist on a classic recipe, infusing it with vibrant flavors and textures. So, gather your family and friends, and let the delightful aroma and taste of these tamales bring joy to your Candlemas Day celebration.
Description
Not only do you get the health benefits of watercress, this masa also includes carrots and squash. The tamal is then filled with Monterey Jack Cheese resulting in ooey-gooey tamales to enjoy with your cup of warm Mexican chocolate.
Ingredients
1 pound corn husks for tamales
1 ½ cups vegetable shortening or lard, room temperature
4 cups masa harina
1 teaspoon baking powder
1 ½ teaspoon salt
3 ¾ cups chicken or vegetable broth, warm
1 ½ cups carrots, chopped
1 ½ cups squash, chopped
¾ cup white onion, chopped
1 large B&W Watercress bunch, finely chopped
1 pound Monterey Jack Cheese, sliced in 16 – ½” strips
Mexican crema for serving
Instructions
Rinse corn husks and soak in warm water for 1 hour. Set aside.
Add vegetable shortening to the bowl of a stand mixer fitted with the flat beater attachment. Mix on medium speed for 8 minutes. Mixture should look like meringue. Add masa harina, baking powder and salt. Mix on medium speed until mixture resembles wet sand, about 5 minutes.
With mixer at slow speed, add warm broth in a slow stream. Continue mixing for 12 minutes.
Add carrots, squash, onion and watercress and mix at low speed for 5 minutes.
Lay husk on a large plate or flat surface, pointy side towards you. Spread approximately 1/2 cup of mixture on the flat side down to the center. Place a strip of cheese in the middle. Fold sides of husk towards the middle and fold pointy side of husk up. Repeat with remaining husks until mixture runs out.
Add water to a tamale steamer to the fill line, add steamer rack and line with a few soaked corn husks. Arrange tamales upright, leaning against each other. Cover with more soaked husks and a kitchen towel. Cover with lid and turn heat on to medium high. When water begins to boil, set timer to 90 minutes. After 90 minutes, turn heat off and let rest in the steamer for 30 minutes.
Carefully remove tamales with tongs. Serve with a drizzle of Mexican crema.
