Lunchbreak: Squid ink tamale, prepared by Mexique chef Carlos Gaytan

Chef Carlos Gaytan

Mexique Restaurant
1529 W. Chicago Avenue
(312) 850-0288

October 5-9
Grand Velas Riviera Maya

Squid Ink Tamale

3 cups or 720 grams Maseca flour (corn flour)
about 1 1/2 cups or 400 grams marscapone cheese
2 tsp pork lard
3 tsp squid ink
1 tsp fennel powder
1 tsp onion powder
1 tsp garlic powder
8 leaves of epazote
15 1/2 ounces or 440 grams queso fresco

Add the flour, marscapone cheese, pork lard, squid ink, fennel powder, onion powder, garlic powder into a food processor. Mix it for around 3 minutes. Put the mixture in a mixing bowl. Cut the epazote and add queso fresco. Portion the mixture into a plastic wrap weighing three ounces each. Poach in water for 45 minutes. Serve with pan seared scallops.