Tamales are popular from the tip of Chile up to the American Southwest. Peru is part of this tamale zone and has several varieties of these steamed savory corn treats. We have created a delicious traditional tamale recipe for The Authentic Peruvian Vegetarian Cookbook but last night we decided to have a bit of fun. While in Lima we stumbled across a small natural food restaurant serving large steamed corn tamales that included quinoa and coca powder in the masa (corn based dough). We wanted to recreate these healthful and colorful tamales, but as coca flour is unattainable in the United States we used a fortified broth to add some fun color to the dish.

If this is your first time to make tamales you might find the process a bit time consuming and tedious. However, once you have the techniques down and understand the process it can be fun and the results are rewarding. We have some steps and photos that might be helpful on our Tips and Techniques page. There are also many helpful videos online that you may want to study before starting.

Magic Purple Quinoa Tamales

Ingredients

• 1 cup quinoa
• 1 small head of purple cabbage, shredded
• 3 cups vegetable stock
• 2 cups masa harina 
• 3 tablespoons of vegetable oil, divided
• 1 teaspoon of garlic salt
• 1 yellow onion, chopped
• 1 bunch flat leaf parsley, chopped
• 1 cup  kalamata or Peruvian olives
• Salt and pepper to taste

Preparation

1. Place 20-25 corn husks in a large bowl and cover with warm water to soften while you prepare the masa and filling.
2. Prepare the quinoa according to directions.
3. In a small pot combine  cabbage, vegetable bouillon, and water. Bring to a boil and cook for 20-30 minutes. Retaining the water, drain the cabbage and discard. Set aside.
4. To prepare the filling, Heat 1 tablespoon vegetable oil in a large skillet, Add the onions and cook on low heat until thoroughly browned, about 10 minutes. Add the parsley and olive and cook for an additional 2-3 minutes on low heat. Set aside.
5. To prepare the masa, combine cooked quinoa, reserved cabbage fortified broth, masa harina, vegetable oil, and garlic salt. Work the ingredients with your hands to create a thick  spreadable dough. If it is sticky add more masa harina until the desired consistency is achieved.
6. Now you are ready to roll the tamales. Pat dry a softened corn husk and evenly spread about 1/4 cup of prepared masa evenly spread it over an area of the corn husk in an area roughly 3 x5 inches. Place 1 tablespoon of filling along the center of the tamale leaving a 1 inch margin on each end. Roll the tamale making sure that the masa has completely encased the filling.
7. In a single layer, steam the tamales in the bottom of a large steamer. It may take up to 20 minutes to thoroughly steam a batch of tamales and you may have to add water a few times to make sure that the pot does not go dry. *TIP: I like to place a penny in the bottom of the pot- as the water gets lower you can hear the rattling increase.*
8. Serve the tamales with your favorite aji.

Note: I recommend making a very large batch of tamales and freezing the leftovers in airtight plastic bags. A minute in the microwave will reconstitute a frozen tamale – they survive this process better than any other single type of food I know of.

This time of year in Texas the beets are massive and abundant and Brussels sprouts are still available in farmers markets.  This recipe is ideal for taking advantage of seasonal produce and the fantastic spring weather. This recipe was prepared for us by Elliott and Spencer Gall – Thanks!

Ingredients

Sprouts, hot off the grill.

• 1 cup Brussels sprouts
• 1/4 cup olive oil, divided
• 2 medium golden beets with greens
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 portion pizza dough
• 1/2 cup pizza sauce
• 1/2 cup mozzarella, grated

Preparation

Toppings 

1. Wash, halve, and skewer Brussels sprouts. Brush lightly with olive oil and sprinkle with salt and pepper. Grill on medium heat, about 350 degrees Fahrenheit, until slightly browned and tender. Carefully remove from grill and skewers and coarsely chop. Set aside.
2. Thoroughly wash the beets and their greens.  With a sharp knife, remove the greens and set aside. Wrap the whole beets in tin foil and broil on high, about 500 degrees Fahrenheit, in the oven for 20-30 minutes or until tender.
3. While the beets are cooking coarsely chop the greens and saute in 1 tablespoon olive oil with garlic and salt until wilted. Remove from heat and set aside.
4. When the beets are tender, carefully remove from the oven, unwrap, and submerge in cold water. Allow the beets to cool for about 5 minutes then gently remove the skin with your fingers.  Transfer the broiled, peeled beets to a cutting board and slice into 1/8 inch thick rounds. Set aside.

1. Prepare your dough by stretching it out on a clean flat surface until it is about 12 inches around with a uniform thickness. Liberally brush the top of the dough with olive oil.
2. Transfer the dough, oiled side down, to a medium heat grill. Grill for 45-60 seconds or until the underside of the dough stiffens and grill marks appear. Using a heat resistant brush, liberally apply olive oil to the uncooked side of the dough then, using tongs, flip the dough. Grill for another 45-60 seconds or until the second side of the dough is stiff and grill marks appear.
3. Remove the pizza crust from the grill and build your pizza by spreading out a layer of sauce, adding a layer of beet slices, covering with beet greens and Brussels sprouts, and topping it all off with grated mozzarella.
4. Return the pizza to the hot grill and cook, rotating occasionally to prevent burning, until the cheese melts, 5-10 minutes depending on how much time the grill lid is closed.
5. Remove from the grill, slice, and server immediately with your favorite pizza accouterments.

Elliott slicing a Gall Grilled Beet and Brussels Pizza

Sweet Potato and Kale Tortilla fresh from the oven.

Tortillas in Peru, as in much of the Spanish speaking world, are dishes similar to frittatas and omelets. We first served this recipe at our 2012 Very Veggie SXSW Brunch to feature ingredients that are seasonal and widely available this time of year in Austin.   We suggest serving this tortilla with a spicy Peruian style Aji.

Ingredients

• 1 teaspoon vegetable oil
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1 pound sweet potato, peeled and grated
• 1/2 bunch of kale, washed and finely chopped
• 6 whole eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Procedure

1. Heat the vegetable oil in a large 100% oven proof skillet over medium heat.
2. Add onion to the skillet and saute until translucent, 2 to 3 minutes.
3. Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
4. Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
5. While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
6. Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
7. To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.
8. Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
9. Serve warm with your favorite aji.