Charred Tomato Tamale Salad
Team: Derby Tigggrrr's
Host School: Derby Elementary School
Age Group: Middle School
Ingredients
Tamale
1 3/4 c masa harina
1/4c flour
1tsp baking powder
1tsp salt
2Tbsp vegetable oil
9oz warm water
1tsp onion powder
1tsp cumin
2 heirloom tomatoes
2c Vermont Creamery goat cheese
1c kale pesto
Dressing
1tsp lemon juice
1Tbsp shallot
1Tbsp mustard
2Tbsp Vt Maple syrup
1Tbsp diced jalepeno
3/4c vegetable oil
1/2tsp salt
1/4tsp pepper
1/2tsp oregano
1/2tsp basil
1/4c vinegar
Crispy shallots
2 large shallots
1c corn starch
1tsp salt
1tsp chile powder
vegetable oil to fry
Kale Pesto
2 cloves garlic
4c kale leaves
1/2c parm cheese
2c fresh basil leaves
1/2c vegetable oil
1/2tsp salt
1/8tsp pepper
Salad
4c mixed baby greens
2 english cucumbers
1 carrots
1 red pepper
1 yellow pepper
1 small red onion
1c radish sprouts
Preparation Instructions
Pesto
Combine all ingredients in food processor and process until smooth.
Dressing
Combine all ingredients except oil in bowl. Use immersion blender to process and slowly drizzle oil till combined and emulsified.
Crispy Shallots
Thinly slice shallots and break slices apart into rings. Mix cornstarch and spices in a bowl. Pre-heat oil to 350 degrees. Coat shallots lightly with crnstarch mixture. Fry 1-2 minutes until golden brown. Take out of oil and place on papertoweled plate.
Tamale
Soak corn husks inwarm water for 5 minutes. Cut tomatoes into thick slices and season both sides. Add 1Tbsp oil to very hot pan. Carfully place tomatoes in hot pan. Sear until chared about 2 minutes a side. Place on a plate to cool. In a bowl combine dry ingredients for the masa. Mix until combined. Add oil and mix until pea size balls form. Add water and mix until dough ball forms. Cover and let rest for 10 minutes. Lay out corn husksand lightly coat inside with oil. With a #40 scoup measure out dough balls. Spread dough onto husks add a strip of chared tomato, 1tsp pesto and 1Tbsp goat cheese. Roll up husks and fold bottom. Steam tamales for 12-15 minues.