We’re leaving the Peruvian coasts and traveling upwards. Inland to the east, the land immediately rises into the Andes Mountains, where a more diverse array of crops could be grown, among them avocados and chili peppers. Travel even higher, and you encounter the pseudo-grains, most prolifically quinoa, which was grown together with maize in the same field.
So I put all those ingredients in a salad. This quinoa and corn was actually purchased in Cusco, Peru.
Continue reading “Corn and Quinoa Salad with Salsa Aguacate”
Spicy. Simple. Delicious.
To accompany the Mesoamerican section of episode 3 of the History of Food, we’re making authentic ancient tamales in the earth oven, just like would have been done in pre-urban Mexico and Guatemala.
These tamales are a little plain, and lack the fat and leavening agents that help make modern tamales so delicious. We’re making ours with only the ingredients the ancient Mesoamericans had, that is with corn, lime, and water.
But that’s okay, we’ve got some other authentic ingredients to help the flavor along. Black beans for filling, and chili sauce for garnish, and roasted squash as a side are going to give us flavor and depth, even if the tamale itself is bare bones.
Sweetcorn or Popcorn won’t work. You need plain field corn for this, which in some areas can be hard to come by. You can find it in many Mexican markets, almost any tortilleria, or if you’re truly lucky, a farmer.
For the tamales:
400g Plain Field corn (NOT sweet or popcorn)
6g Cal (pickling lime)
5 cups water
Dried corn husks for wrapping the tamales
For the Black bean filling:
3/4 cup dry black beans
5 cups water
1 fresh chile
1 medium onion
For the Chili sauce:
6-7 fresh chiles
Seeds from 1 squash or pumpkin
Continue reading “Mesoamerican Blackbean Tamales with Chili Sauce”