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

Midday News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.


Latest News

More News