Tamal de Mole Appetizer
The idea for this appetizer comes from chef Enrique Garcia at restaurant Epazote in Nuevo Vallarta, Mexico. I enjoyed the fine dining of beautifully created modern Mexican cuisine by this chef while on vacation this fall at Vidanta’s Grand Mayan Resort in Nuevo Vallarta.
My previous attempts to make tamales de mole haven’t worked out to my satisfaction until now. I use my previously published Tamalito de Maize con Calabaza and then top it with mole and crushed toasted almonds.
Preparation
Link to Tamalito Appetizer for complete instructions on making the corn tamales.
Link to Turkey in Mole for complete instructions on using prepared mole.
I toast whole almonds in a pan at low temperature, cool them completely, then crush them.
Plating
Open the hojas (husk), place the tamal on a dish, cut away excess hoja enough to expose the tamal. Decorate the tamal with mole and top with almonds.
Buen Provecho
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