4 Serves
2 Hrs


Corn-husk butter
75 grams butter
60 grams corn husks
15 grams avocado leaf
½ corn cob
7 grams corn silk
200 grams masa (tortilla dough)
200 grams adobera cheese
Chickpea, Cotija cheese and epazote cream sauce
1¼ cups vegetable broth
100 grams epazote
20 grams parsley
40 grams spinach
200 grams fresh chickpeas, shelled
80 grams Cotija cheese
80 grams macadamias, soaked 24 hours
2 tablespoons olive oil
1 teaspoon honey
½ lime, the juice
Stewed spinach
1 tablespoon olive oil
50 grams diced celery
100 grams spinach
25 grams minced garlic
½ lime, the juice
To serve
60 grams macadamias, grated
4 small tomatoes, grilled
Salad greens
Corn-husk butter
Melt the butter in a saucepan with the corn silk. Remove from the heat.
Roast the husks and cob at 180°C until slightly browned. Add to the butter and set aside at room temperature for 4 hours; strain.
Blend masa, adobera cheese, and corn-husk butter to a uniform paste. Season and cool.
Place this mixture in four pieces of plastic wrap. Form little bags and tie the open end closed taking care not to leave any air bubbles inside.
Cook in boiling water for 30 minutes, drain, and cool in ice water.
Chickpea, Cotija cheese and epazote cream sauce
Heat the broth to a boil. Add the herbs and cook for 1 minute; drain and cool in ice water.
Boil the fresh chickpeas in the same broth for 4 minutes; drain and cool in ice water.
Add Cotija cheese and macadamias to the same broth. Boil for 10 minutes, remove from the stove, and let cool.
Purée fresh chickpeas, broth, Cotija cheese, macadamias, oil, honey, and herbs in the blender. Pass through a fine-grade strainer and season with lime juice and salt.
Stewed spinach
Sauté celery and spinach in oil until slightly browned.
Season with lime juice and salt; cover the frying pan and turn off the flame.
To serve
Reheat the tamales in boiling water for 8 minutes.
Serve a tamale on each plate with a helping of the stewed spinach, and the cream sauce. Garnish with the tomatoes and salad greens and top with the grated macadamias.