From Coco to the Kitchen: Making Tamales 🌽 | Dish Up Disney 🍽️ @lagomchef | @DisneyUK

What makes the perfect tamales? 🌽✨ In this episode of Dish Up Disney, chef Martyn Odell @lagomchef heads into the colourful world of Coco to recreate the delicious tamales inspired by the Rivera family’s celebrations. Martyn explores the history and cultural significance of tamales, learns traditional techniques, and discovers what makes this beloved dish such an important part of family gatherings. Then it’s time to put his skills to the test and see if he can create tamales worthy of a Pixar feast. 😋 0:00 – Introduction 0:25 – Disney Pixar Coco scene 0:54 – Martyn researching what a Tamales is 1:31 – Visits Homes on Donkeys restaurant to understand origin of Tamales and how to make them 5:12 – Explains how to make the masa 6:35 – How to prepare the mole 10:45 – Assembling Tamales 11:45 – Plating dish and taste test Chicken Mole Tamales (Makes 25) For the masa: 500g masa harina 1 tbsp baking powder 2 tsp salt 700ml warm chicken stock 200g room temperature lard Mix the masa harina, baking powder and salt together. Add the lard and warm stock, then mix until soft and fully combined. If the dough feels dry, add a splash more stock or water. Cover with a damp cloth and set aside. For the mole: 1 dried guajillo chilli 1 dried pasilla chilli 1 dried ancho chilli 2 dried chipotle chillies 2 large tomatoes 2 tomatillos (fresh or tinned) 1 large onion 2 garlic cloves, unpeeled ½ tsp dried thyme ½ tsp dried oregano 3 cloves ¼ tsp cumin seeds ¼ tsp coriander seeds 1 cinnamon stick 50g sesame seeds 70g vegetable oil 50g raw peanuts 50g raw almonds 50g raw pecans 2 tbsp raisins 50g stale white bread or baguette 500ml chicken stock 70g dark chocolate (70% cocoa) 1 tsp sea salt 1 tbsp brown sugar 500g cooked shredded chicken Remove the stems and seeds from the chillies, then toast them in a dry pan for 30–60 seconds. Soak in boiling water for 15–20 minutes until soft. In the same pan, char the tomatoes, tomatillos, onion and garlic. Peel the garlic once cooled. Toast the spices, nuts, sesame seeds, raisins and bread until fragrant. Add everything to a pot with the chicken stock and simmer for 45 minutes until darkened and reduced. Stir in the chocolate and brown sugar, then blend until smooth. Season to taste with salt and mix with the shredded chicken. For the corn husks: 25 dried corn husks Soak the husks in warm water for 2 hours, or until soft and flexible. To assemble: Spread a thin layer of masa onto each corn husk, leaving space around the edges. Add around 2 tbsp of chicken mole filling down the centre. Fold the sides over the filling, then fold up the bottom to seal. Repeat until all tamales are assembled. To steam: Fill a large pot with 2–3 inches of boiling water and place the tamales upright in a steamer basket. Cover with extra husks and a lid. Steam over medium heat for 90 minutes to 2 hours, checking occasionally to make sure the water doesn’t run dry. The tamales are ready when the husks peel away cleanly from the masa. Coco is available to stream on Disney+ Welcome to Dish Up Disney, a brand new YouTube series from Disney UK where iconic on screen food moments are brought off the screen and into the kitchen. Across 12 episodes, our chef takes on the ultimate challenge: recreating unforgettable dishes from Disney films from those inspired by real-world cuisine to the completely fantastical. With the help of culinary experts, deep dives into food history, and plenty of experimentation, each episode builds to the final reveal: can these beloved movie meals actually work on a real plate? Subscribe now and get ready to dish up some Disney magic 🍴✨ http://dis.ne/subscribe-to-disney #DisneyUK