Zucchini, Corn & Rajas Tamales
1 ct. Arrives frozen.
Rajas or strips, are roasted poblano peppers that have been cut into long, thin slices. Comal cuts both the mild poblano peppers and the onions into rajas, bathed in a creamy and salty sauce of corn and zucchini. The masa filled & wrapped in corn husks and steamed. The result is a Michelin approved tamales that you can enjoy in the comfort of your home. Served with their signature mole negro simmered for 6-8 hours, black beans, and red rice. Simply warm in the oven for 40 minutes at 375. Remove lid and cook for another 15 minutes.
Created by Executive Chef Matt Gandin of the famed Comal restaurant in Berkeley.
Ingredients: Tamale contains: zucchini, corn, poblano peppers, corn masa, lard, chicken stock salt, banana leaf. Mole Negro:mulato, ancho and cascabel chiles, black pepper, cloves, oregano, cinnamon, lard, sesame seeds, peanuts, almonds, raisins, prunes, dried apricot, dried cherries, pecans, sherry, plantain, yellow onion, fire roasted tomato, chicken stock, tomatillo, garlic, butter, Mexican chocolate. Black beans:Dried black beans, epazote, garlic, chile arbol, salt (queso fresco on top). Red rice: cooked with onions, garlic, corn, serrano chiles, tomatoes pureed with water, and scallions