Ingredients per serving


Make the roasted carrot filling

  • Heirloom carrots, peeled and large diced 2.0 lb
  • Chiles, serrano, stems and seeds removed 6.0 pc
  • Onions, white, peeled and quartered 1.0 pc
  • Olive oil 2.0 Tbsp
  • Salt 1.0 tsp
  • pepper 1.0 tsp
  • Chives, minced 0.25 cup

Prepare the coulis

Carrot broth

Prepare the Masa Dough

  • Vegetable shortening 1.5 cup
  • Carrot broth 3.5 cups
  • Masa harina 4.0 cup
  • Baking powder 2.0 tsp
  • Salt 1.0 tsp

Assemble the Tamales

  • Corn husks, soaked in warm water for 30 minutes 35.0 pc
  • Masa dough(recipe above) -1 recipe
  • Filling(recipe above) -1 recipe

Encased in corn husks and steamed to perfection, these tamales are a delicious fusion of traditional flavors with a modern twist. 



  1. Make the roasted carrot filling

    • Toss carrots, chiles, and onions with olive oil, salt, and pepper.
    • Roast in a 425°F oven for 30-45 minutes, or until tender. Remove and cool.
    • Pulse in a food processor to small course consistency, and combine with chives. Adjust seasoning and reserve.
    *Can be used as a dip warmed or cold as well.
  2. Prepare the coulis

    • Combine all coulis ingredients in a saucepan, and bring to a boil. Allow to simmer until very tender.
    • Remove the vegetables from the broth, and puree smooth using broth to adjust the consistency.
  3. Carrot broth

    Simmer carrot peelings in prepared Knorr® Liquid Concentration Vegetable Base for about 15 minutes to extract flavor. Strain, reserving the broth, and discarding the peels.
  4. Prepare the Masa Dough

    • In a mixing bowl, beat shortening with about 2 tablespoons of carrot broth until fluffy.
    • In another mixing bowl, combine masa harina, baking powder and salt.
    • Add the masa mixture to the shortening, and mix to form a soft dough.
    • Add additional broth as needed to make soft dough that has the consistency of peanut butter. Cover and set aside.
  5. Assemble the Tamales

    • Place corn husk on work surface with the shiny side up. Spread about ¼ cup masa dough on husk, about ¼-inch thick. Place 1 -2 tablespoons roasted carrot filling into the center of the dough. Roll up and tie the tamales. Repeat until all corn husks are filled and tied.
    • Steam the tamales for 45 minutes to an hour. To check to see if the tamales are done, unroll one and see if the masa still sticks to the husk. If it does, cook an additional 15 minutes. If it releases, it is cooked.
    • Cover the bottom of serving plate with about 3 oz. hot coulis. Remove tamale from husk and place in center of coulis. Dot with crema, and top with micro greens.