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Conch Tamales with Jalapeño-Cheese Pesto Recipe

Conch Tamales with Jalapeño-Cheese Pesto Recipe

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Conch Tamales with Jalapeño-Cheese Pesto

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Ingredients

Count

Nutrition

451

Calories

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Ingredients:

Serving

1/4 cup olive oil
3 tbsp diced onion
1 tbsp minced garlic
2 jalapeno chiles, seeded, deveined, and sliced
1 tbsp ground turmeric
8 oz queso blanco or muenster cheese, cut into 1-inch chunks
1/4 cup extra virgin olive oil
1/2 onion, cut into 1/2-inch dice
1/2 red bell pepper, seeded and cut into 1/2-inch dice
1/2 green bell pepper, seeded and cut into 1/2-inch dice
4 cloves garlic, minced
3 tbsp tomato paste
7 to 8 cups fresh corn kernels (from 15 ears), husks reserved
1/2 cup fine yellow cornmeal
1/2 cup cornstarch
2 tbsp sugar
salt to taste
1 lb fresh conch, ground
1 large 1/2-inch- thick slice queso blanco or muenster cheese (optional)
1 lb whole mixed olives (such as kalamata , nicoise , and alphonso)
1 bunch fresh parsley, chopped

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	451.43 Kcal (1890 kJ)
Calories from fat	236.12 Kcal
		% Daily Value*
Total Fat	26.24g	40%
Cholesterol	22.68mg	8%
Sodium	1127.17mg	47%
Potassium	275.34mg	6%
Total Carbs	36.42g	12%
Sugars	3.66g	15%
Dietary Fiber	3.27g	13%
Protein	17.82g	36%
Vitamin C	7.2mg	12%
Vitamin A	0.1mg	5%
Iron	3.1mg	17%
Calcium	120mg	12%

Amount Per 100 g
Calories	318.26 Kcal (1332 kJ)
Calories from fat	166.46 Kcal
		% Daily Value*
Total Fat	18.5g	40%
Cholesterol	15.99mg	8%
Sodium	794.65mg	47%
Potassium	194.11mg	6%
Total Carbs	25.68g	12%
Sugars	2.58g	15%
Dietary Fiber	2.3g	13%
Protein	12.56g	36%
Vitamin C	5.1mg	12%
Vitamin A	0.1mg	5%
Iron	2.2mg	17%
Calcium	84.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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