February 2nd marked a very popular holiday in Mexico, Candlemas day, or Día de la Candelaria. At Capella Ixtapa we honored Mexican traditions by serving tamales. But these weren’t just any tamales! These were Executive Chef Rurik Salazar’s special Tamales Nejos!
They were absolutely delicious and, while I had never made tamales before, I simply had to learn how. Chef Rurik agreed to teach me, ensuring me the process was simpler than I thought. Indeed he was right and now I am sharing the recipe with you:
Tamales Nejos Recipe
Masa or Tamal dough
- 8 Tbsp of Corn Flour
- 1 Tbsp of Vegetable Shortening
- 1 pinch of Salt
- N/A Water
- Ashes of a tortilla
Mix the corn flour with the vegetable shortening, add water slowly and whisk it up until gets spongy, seasoning with the salt and the tortilla ashes.
Duck Tamales Nejos
- 1 square of a plantain leaf (15 cm x15 cm)
- 1 Tbsp of shredded duck breast
- 1 date
Heat up the plantain leaf until it gets soft in a pan on a low flame. In the middle of the leaf put the tamal dough and stuff it with the shredded duck and the date. Wrap it like a candy, and steam for 18 minutes. Garnish with some green mole or any kind of salsa.