Tamales

1. Place prepared masa in a bowl.
2. Add cayenne, tangerine zest and pine nuts. Mix well.
3. Spread masa mixture over the center of each soaked corn husk.
4. Place an avocado slice in the center of the masa in each and fold the sides around and then the bottom up.
5. When finished with all 8 tamales, steam over boiling water, covered, for one hour. Carefully remove husks before serving.

Roasted Red Pepper and Chipotle Pesto

1. Combine pesto ingredients in a food processor or blender and blend until smooth, but still textured. Warm gently before serving.

To Serve

1. To serve tamales, spread pesto over bottom half of each plate.
2. Tie one end of a corn husk with a thin strip of husk to form a fan shape.
3. Place a fan on each plate with tied end in center.
4. Place one whole tamale on the husk and half a tamale on either side.
5. Arrange avocado slices in fan shapes over sauce.
6. Garnish with tangerine zest and red pepper.

Yields: 8 tamales

Serving Suggestions:
Pairs nicely with a slightly sweet and crunchy salad, such as jicama and sliced oranges.

Beverage Pairings:
Nice with mineral water and a slice of lime.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Prepared masa is sold at Mexican markets and some grocery stores.