Conch Tamales With Jalapeño Cheese Pesto Recipes

TAMALES WITH CHEESE AND JALAPEñO FILLING

Steps:

• Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
• Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
• In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
• Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
• In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.

CONCH TAMALES WITH JALAPEñO-CHEESE PESTO

Steps:

• To prepare the pesto, heat the olive oil in a sauté pan or skillet and sauté the onion, garlic, and jalapenos over medium heat for 5 minutes. Add the turmeric, stir well, and sauté for another 2 minutes.
• Transfer the mixture to a food processor, add the queso blanco, and pulse until smooth. Refrigerate.
• To prepare the sofrito, heat the olive oil in a large sauté pan or skillet. Add the onion, bell peppers, and garlic, and sauté over medium heat for about 15 minutes, stirring frequently. Stir in the tomato paste and remove the pan from the heat.
• Place the corn kernels in a large mixing bowl and stir in the sofrito mixture. Add the cornmeal and cornstarch and mix well. Place small batches of the corn mixture into a food processor or blender and purée until smooth.
• Return the purée to the mixing bowl and add the sugar and salt. With a wooden spoon, fold in the ground conch.
• Lay 2 of the reserved corn husks end to end. Place 1/2 cup of the conch filling in a cylinder shape in the middle of the husks. Roll up the husks and tie each end with butcher's twine. Repeat for the remaining tamales.
• Bring a large stockpot of salted water to a boil. Add the tamales, lower the heat, and keep at a gentle boil for 1 hour. Drain, and let the tamales cool slightly. Cut the square of cheese into a star (or other) shape and set it on a serving plate. Set the warm tamales, still in their leaves, on the cheese. Place the chilled pesto on the side, garnish with the parsley and olives, and serve.