olla express Gluten-free

Quinoa Tamale with Cocoa Mole and Ancho Chili

Name: Quinoa Tamale with Cocoa Mole and Ancho Chili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇪🇸 España
Ingredients: 300g organic quinoa; 200g dried ancho chilies; 50g cocoa nibs; 1 cup gluten‑free chicken broth; 1 banana leaves (for wrapping)

📍 🇪🇸 España

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

When the quinoa dough rises, its texture becomes airy and light, like a cloud of flavor waiting for the first bite. As the cocoa and ancho chili mole slides in, the smoky chocolate aroma blends with the spicy spark of the chili, awakening the senses and promising a unique culinary experience.

The first bite reveals a crunchy layer, the result of toasted quinoa that provides a firm texture and a subtle snap. Immediately after, the smooth mole melts in the mouth, with deep cocoa notes and a hint of spices that recall a summer afternoon in the mountains. Each piece balances the contrast between crisp and creamy, as if earth and fire embrace in a dance of flavors.

This recipe, inspired by Latin American tradition and adapted to the Spanish palate, combines the nutrition of quinoa with the richness of mole. Quinoa, a source of plant protein and fiber, is mixed with cocoa, rich in antioxidants, and ancho chili, which adds gentle heat without being aggressive. The result is a tamale that not only satisfies hunger but also delights the palate with a harmony of textures and flavors.

For those seeking something different, this tamale is a bold proposition. The combination of traditional ingredients with a modern twist creates a dish that stands out on any table. If you dare to try it, you’ll notice how every detail, from the dough to the mole, comes together to offer a memorable gastronomic experience.

🛒 Ingredients

4 servings

300g organic quinoa
200g dried ancho chilies
50g cocoa nibs
1 cup gluten‑free chicken broth
1 banana leaves (for wrapping)

👨‍🍳 Step-by-step instructions

Step 1: Soak the quinoa in cold water until the starch has released, drain, and let rest for 15 min. This process removes the saponin that can cause bitterness and helps achieve a light texture.
Step 2: Grind the ancho chilies with 10 g of cocoa nibs and 5 g of brown sugar; add the cup of broth and simmer at 80 °C for 12 min. The low temperature prevents degradation of cocoa flavonoids, preserving aromatic intensity.
Step 3: Incorporate the drained quinoa into the mole, mix well and season with 2 g of salt and 1 g of black pepper. The mixture should be homogeneous and slightly sticky.
Step 4: Cut the banana leaves into 20 cm squares, warm over medium heat until softened. Place a tablespoon of the mixture in the center, fold into a packet and tie with kitchen twine.
Step 5: Arrange the packets in a pressure cooker, add 200 ml of water, seal the lid and cook on high pressure for 12 min. The pressure speeds up starch gelatinization, resulting in a dough that is soft yet firm.
Step 6: Allow the pressure to release naturally, open the cooker and remove the tamales. Serve immediately, letting the steam rise and release the aromas of cocoa and chili.

💡 Chef's tip

Sear the quinoa at 220 °C for 30 seconds before mixing it with the mole; the Maillard reaction on the surface creates a light crust that protects the interior from overcooking and adds depth of flavor.

📝 Our take

Este tamal rompe esquemas: la quinoa aporta textura y un sabor a nuez que se funde con el cacao, mientras el chile ancho da un toque ahumado y ligeramente picante. La combinación de ingredientes tradicionales y contemporáneos crea un plato que sorprende y reconforta al mismo tiempo. Comerlo es como un viaje de sabores donde lo familiar se encuentra con lo inesperado. ¡No te quedes sin probarlo!

🍷 Wine & food pairing

Acompaña el tamal con un tinto joven de la DO Ribera del Duero. Su estructura ligera y sus notas de frutos rojos contrastan con la riqueza del mole y la quinoa, mientras su acidez corta la grasa del relleno.